Pasticcio delicious with Tortiglioni
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Pumpkin soufflé and fontina
ingredients
servings
5
Fontina cheese
100 grams
UHT cooking cream
150 grams
Breadcrumbs
to taste
Eggs
4 unit
Iodized salt
to taste
Pepper
to taste
Nutmeg
to taste
Type 00 wheat flour
70 grams
Butter
70 grams
Full fat milk
500 mL
Pumpkin
500 grams
Grated Parmesan cheese
1 spoon
second courses from Italy
Pumpkin soufflé and fontina
Pumpkin soufflé and fontina
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty recipe and easy to prepare
preparation
step 1
Cut the sliced pumpkin, cut it off from seeds and peel and bake it in a 180 ° oven for about 20 minutes until it turns soft. Let it cool and, with the help of a blender, reduce it to cream.
step 2
Prepare the béchamel: melt the butter in a pot of high edges, add flour and mix with a whip to melt the lumps until the mixture darkens slightly.
step 3
At this point add the warm milk to the wire but it can also be added at room temperature and continue mixing with the whip.
step 4
After pouring all the milk, add a pinch of salt, a bit of pepper, and a grunt of nutmeg.
step 5
Continue to mix on fire until the béchamel does not thicken it should be very compact. Pour the béchamel in a bowl and wait until it cools slightly.
step 6
Open the eggs and divide the egg yolks from the egg whites and mount them in the snow.
step 7
Mix the pumpkin cream with the béchamel, with a handful of Parmesan cheese, salt and yolks, and add the broths gently stirring to avoid disassembling the mixture.
step 8
Grind and fill with the breadcrumbs the soufflé or terracotta molds, fill with the mixture, add a large grating of Parmesan cheese and cook at 180 ° for at least 20 minutes.
step 9
The souffle will be ready when it will be well swollen and will have formed a crust on the surface.
step 10
Prepare the fontina cream to accompany the souffle: cut the fontina in pieces and put it to melt in low heat in a pan with pan
step 11
Do not heat the cream too much otherwise it will be granular.
step 12
Once baked the souffle pour over the cream of fontina and serve it on the table: good appetite and attention, it is burning!
