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Pumpkin and Gorgonzola salted pie
ingredients
servings
6
Sorghum flour
150 oz
buckwheat flour
50 oz
Brown rice flour
50 oz
Rice milk
100 oz
Corn oil
70 oz
Pumpkin
400 oz
Eggs
1 unit
Grated Parmesan cheese
3 spoons
Glutenfree breadcrumbs
5 spoons
Gorgonzola cheese
100 oz
Salt
to taste
Pepper
to taste
Dried thyme
to taste
single courses from Italy
Pumpkin and Gorgonzola salted pie
Pumpkin and Gorgonzola salted pie
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An integral base made with buckwheat flour and sorghum flour which, with their bitter taste, goes well with a sweet filling of pumpkin pulp enriched with gorgonzola. A delicious single dish!
preparation
step 1
In a bowl, combine all the flours, oil and half of the milk. Mix the mixture with a fork and slowly add the rest of the milk to form a solid dough, it could serve slightly more or less depending on the flour used.
step 2
Work it well with your hands until it forms a compact dough. Cover it with a film and put it in the fridge. Meanwhile prepare the filling.
step 3
Clean the pumpkin, cut into small pieces and cook in the pressure cooker basket for ten minutes. As an alternative, bake it in the oven for about 30 minutes until it is soft and beautiful.
step 4
With a fork, crush the pulp well and, using a strainer, try to eliminate all the water that it contains, letting it drain well. If this operation is done a few hours before it is even better so the pumpkin can lose more liquid.
step 5
Gather the pulp in a bowl, add the egg, 3 tablespoons of breadcrumbs and 2 tablespoons of Parmesan. Mix well, add salt and pepper to taste and add the thyme and gorgonzola to small pieces.
step 6
Pick up the dough from the fridge, spread it on a sheet of parchment paper the size of your pan and place it directly inside the mold with the paper itself.
step 7
On the base distribute a spoonful of breadcrumbs that will help to absorb the humidity of the pumpkin to leave the dough crispy. Fill with the pumpkin mixture, level the surface well and sprinkle with the remaining breadcrumbs and Parmesan.
step 8
Trim the edges of the dough and bake in a hot oven at 180 for 35/40 minutes. Leave it to cool slightly before serving, at room temperature it is even better!
