1) In a planetary mixer with the leaf sandblasted butter with flour. Add the rest of the ingredients, you do to work the machine until a compact paste is obtained. F.to you rest and cool in the refrigerator.
2) Roll out the pastry and line a baking sheet, pierce it lightly with the tips of a fork e cook in the oven for about 20 minutes at 180 °.
3) Wash the pumpkin, split it into pieces with the help of a knife and remove the seeds.Cover it up with aluminum foil and cook for about 40 minutes at 180 degrees in a convection oven.
4) As soon as it is ready with the help of a spoon deleted the pulp from the peel and pass it through a sieve. United with pumpkin, Parmigiano Reggiano, crumbled amaretti, eggs and finally the fresh cream and mix. Fix salt and pepper and fresh thyme. Move the mixture into the pan and bake in the oven for 30 minutes at 180 °. Serve lukewarm.
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