Pumpkin timbale with walnut and herb sauce
- 7 oz pumpkin
- 2 cups milk
- 1 ½ oz butter
- 1 ½ oz all-purpose flour
- 3 eggs
- 3 ½ oz walnuts
- ⅜ oz parsley
- ½ cup extra virgin olive oil
- 3 oz Parmigiano Reggiano cheese
- nutmeg to taste
- salt and pepper to taste
Peel the pumpkin and cut it into pieces (1.2 inches). Put these into a bowl, cover with film perforated at various points, and microwave for about 20 minutes.
Put a small pan over medium heat, add the butter, flour, and milk, and bring to the boil to make a bechamel.
Put the pumpkin into the bechamel and whisk, adding the eggs, Parmesan and nutmeg and then adjust the salt and pepper.
Pour the mixture into 4 throwaway aluminium moulds, previously buttered, put these in a bain-marie and bake for 20-30 minutes at about 180° C.
Put the walnuts, parsley, extra virgin olive oil, salt and pepper in a blender to make some pesto.
When the timbales are cooked, turn them out onto a plate and sprinkle with the walnut pesto made previously.