Cream of pumpkin, apples and brown turmeric
starters from Italy
Eggplant puff pastry with cream of pumpkin and fennel
Eggplant puff pastry with cream of pumpkin and fennel
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A cheerful recipe autumn colors!
preparation
step 1
First, cut the eggplant into slices. If it is not fresh, and you have the time, let them do the water sprinkle with coarse salt and putting it in a colander crushed by a weight.
step 2
At this point grigliatela to duty and proceed once finished grilling half of fennel that have already washed and cut into strips.
step 3
Cut into slices the pumpkin without stripping the peel once cooked even that is delicious! and add it allaltra half of fennel. drizzle with dolio wire, spices most like, salt and chives
step 4
Put everything in a 200 ° oven for a 20in minutes
step 5
When you have everything will be cooked pumpkin and fennel in blender and blend until creamy. Should it become too compact add dellolio or a drop of water.
step 6
Arrange the slices of grilled eggplant on your plate, interspersed by the cream of pumpkin. Garnish with the grilled fennel that will give just enough crispness to your plate. Enjoy your meal!