Pumpkin timbale with walnut and herb sauce

The sweetness of the pumpkin timbale is balanced by the bitterness of the walnut pesto making for a fascinating flavor.
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MASTERY Level
65 min
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MASTERY Level
0 People
65 min
INGREDIENTS for 0 people
  • 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
Preparation

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.

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