Ingredients
- 800 g pumpkin
- 500 g potatoes
- 350 g catalonia
- grated pecorino cheese
- 2 pcs egg yolks
- bread crumbs
- milk
- seed oil
- butter
- sage
- salt
For the recipe of pumpkin gallette with green mayonnaise, boil the whole potatoes with the peel. Peel the pumpkin, removing bark and seeds; cut it into 2 cm thick slices and bake at 170 ° C for 30-35 minutes. Peel the potatoes and mash them together with the pumpkin. Stir in the egg yolks, grated pecorino cheese and salt. Sprinkle the work surface with breadcrumbs and form biscuits of about 50 g. You will get a dozen.
Clean the catalonia and keep only 50 g of leaf tips. Blanch it for 2 minutes in salted water, then blend it with 40 g of milk, a pinch of salt and 150 g of seed oil, obtaining a mayonnaise.
Melt 80 g of butter in a pan and season with some sage leaves. Brown the pumpkin cakes for about 3 minutes on each side. Serve with the Catalonian mayonnaise and, to taste, salt flakes and lemon thyme leaves.
This recipe has already been read 143 times!