pumpkin and chestnut ravioli: autumn bouquet
107 recipes
Tarte tatin of pumpkin and peanut
ingredients
servings
7
Wholewheat flour
180 oz
Extra virgin olive oil
3 spoons
Iodized salt
1 pinch
Pepper
to taste
Water
to taste
Pumpkin
150 oz
Soy sauce
2 spoons
Garlic powder
to taste
Extra virgin olive oil
to taste
Curry powder
to taste
Pepper
to taste
Fresh sage
2 leafs
Peanuts
20 oz
second courses from Italy
Tarte tatin of pumpkin and peanut
Tarte tatin of pumpkin and peanut
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty tatin pumpkin with sage and peanut crumbs. The crispness of the pastry meets the creaminess and sweetness of the pumpkin that combines perfectly with the crunchy and nutty flavor of peanuts.
preparation
step 1
In a bowl sift the flour with a pinch of salt and three tablespoons of oil. Rub the flour in your hands to absorb the oil well.
step 2
Merge enough water to get a ball hard.
step 3
Work the dough to make it smooth and soft. In another bowl pour the soy sauce with garlic powder, curry to taste and a generous helping of freshly ground pepper.
step 4
Adagia inside the slices of pumpkin round cut rather thin and make seasoning.
step 5
Take a 24 cm tart pan, rivestila previously parchment paper wet and squeezed and lies within the pan of pumpkin slices with the sauce marinade that advances.
step 6
Stretch now browse finely, cut the great circle as the coating pan and the pumpkin with the dough pressing well to make it adhere and stick to the dough.
step 7
Prick the surface of tatin with rembi of forchetta.v
step 8
Bake in preheated oven at 180 degrees for 30 minutes.
step 9
Once cooked leave it to cool, rovesciala on a platter and serve with the sage leaves, chopped with a knife and the blend peanuts and crumbled reduced in flour on the surface tatin.
