Tarte tatin of pumpkin and peanut
single courses from world
1 hour 10 minutes
translated by Italian with
integrals fusilli with eggplant curry cream and bacon with green pepper.
Prick a large eggplant with a knife and bake in a preheated oven at 180 degrees for 1 hour. At the end of cooking to extract the pulp and put it into an immersion blender.
Add the eggplant pulp oil, a pinch of salt and a heaping teaspoon of curry.
Cook the fusilli. Meanwhile toast in a pan of green peppercorns. Put them aside and crush them.
In the same pan to blow the bacon with ground green pepper for at least 5 min. Transfer the bacon in a dish coated with abundant absorbent paper.
To assemble the dish by combining the cream of eggplant with fusilli, previously drained, and garnish with the bacon with green pepper and some chopped cherry tomatoes.