- 400 g cooked pumpkin
- 300 g cannellini beans already cooked
- 300 g fresh Piave type cheese
- 100 g Grana Padano Dop
- 100 g fresh cream
- 30 g breadcrumbs
- 4 eggs
- 2 pears
- cinnamon powder
- extra virgin olive oil
To prepare the pumpkin and cannellini bean pie, fondue and pears, mix the pumpkin with 25 g of parmesan, 15 g of breadcrumbs and a pinch of salt. Blend the mixture, then add 2 eggs and, if necessary, a little more breadcrumbs: you will have to get a fairly firm consistency. Complete with grated nutmeg and a pinch of cinnamon; let it rest in the freezer for 10 minutes.
whisk cannellini beans and add the rest of the parmesan, 2 eggs, a bunch of chopped parsley, 2 tablespoons of oil, a pinch of salt. Let the mixture rest in the freezer for 10 minutes.
Grease a plum cake mold and line it with parchment paper. Distribute the pumpkin mixture, then beat the mold on the table so that it is well distributed.
Roll out the mixture of cannellini beans over the pumpkin mixture, then cover with a sheet of parchment paper. Bake in a bain-marie at 180 ° C for about 40 minutes.
Prepare the fondue: coarsely grate the Piave. Heat the cream in a pan and, when it reaches the boil, turn off and add the cheese; stir until a smooth and homogeneous cream is obtained.
Cut pears in small wedges. Deprive them of seeds and cores but keep the peel. Brown them in a non-stick pan with a knob of butter and 1 tablespoon of sugar for 5-8 minutes.
Turn out and let it cool down. Serve with the fondue and some slices of caramelized pear.