Vegetable pudding (3)
Instructions
Bake the pumpkin cut into pieces and sprinkled with Rosemary in the oven at 180 degrees for 30 minutes.
Boil the potatoes.
Puréeing pumpkin and potatoes, then add chopped shallots, ricotta cheese, 2 egg yolks, 2 tablespoons Parmesan cheese, salt and nutmeg.
Mix and incorporate the egg whites firm.
If the mixture is too thick, soften it with a little milk.
Pour everything into a mold with butter and sprinkled with breadcrumbs.
Bake at 180 degrees for 50 minutes.
Let cool and serve.
Ingredients and dosing for 4 persons
- 800 g of pumpkin
- 4 potatoes
- 2 shallots
- 2 eggs
- 100 g of ricotta
- Rosemary
- Nutmeg
- Milk
- Butter
- Breadcrumbs
- 2 tablespoons of grated parmesan cheese
- Olive oil
- Salt