The perfect starter of a vegetarian dinner or a single dish to be enjoyed with the family on winter evenings
If the Christmas holidays have not completely canceled your desire to experiment in the kitchen by making you want only detox juices and centrifuges, then arm yourself with a rolling pin, flour and butter and prepare this with us pumpkin, taleggio and almond cake, which will warm up these cold January evenings.
Pumpkin, squash and more squash
It is one of the vegetables for which cold seasons are loved, with its sweet taste, its consistency and that warm color. There pumpkin it is undoubtedly a comfort food, so versatile and perfect for any dish, whether it is a velvety, a risotto or a sauce to accompany meat and cheeses. Or simply eaten in slices, cooked in the oven, enriched only with some fresh rosemary needles. It is rich in vitamins (especially A, C and B), as well as of betacarotene, an antioxidant capable of slowing down cellular aging. It has properties inflammatory, digestive and purifying of the intestine and liver, as well as acting on our body with an effect calming and relaxing, thanks to the amino acids with which it is rich, in particular tryptophan.
The shortcrust pastry
The best compound to contain this savory pie is one pasta brisee, quick and easy to make at home. It is a pasta from neutral flavor, which has French origins and which is the basis of the famous Quiche Lorraine. It is prepared in no time, can be frozen and enriched with spices, aromatic herbs or special flours, for a more characteristic flavor. If you use swallowed or rice flours, it is also perfect for those who do not tolerate this peptide compound.
The recipe for pumpkin, taleggio and almond savory pie
Ingredients for 6 people
150 g gluten-free flour, 80 g butter, 50 g ice water, 1 pinch of salt, 300 g cooked pumpkin, 150 g taleggio, 80 g sliced almonds, 70 g Parmesan cheese.
Method
Put the flour and butter just removed from the fridge in a food processor and blend everything until flour and butter become a homogeneous mixture. At this point add the water and a pinch of salt. Put the robot back into operation until the ingredients are mixed and then remove the pasta and knead it for a minute on a floured surface. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour. In the meantime, whisk the pumpkin that you previously peeled and cook in the oven, cut the Taleggio into small pieces and mix it with the pumpkin pulp. Mix well, correct with salt and leave aside. Remove the shortcrust pastry from the fridge, spread it on a floured surface and then cover the buttered bottom with a 24 cm cake tin. Pour the pumpkin and taleggio mixture into the cake tin, level, sprinkle with the Parmesan and finish with the sliced almonds. Bake the cake at 175 degrees for 30 minutes and then, once cooked, let it rest for a few minutes before cutting it into slices.
