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Sicilian anelletti with pumpkin and pecans

ingredients

servings

4

Pumpkin

550 grams

Pecan nuts

80 grams

Garlic

2 wedges

Scallions

80 grams

Dry tomatoes

3 unit

Food yeast flakes

2 spoons

Breadcrumbs

1 spoon

Pepper

to taste

Curry powder

to taste

Extra virgin olive oil

to taste

Anelletti, pasta

250 grams

first courses from Italy

Sicilian anelletti with pumpkin and pecans

Sicilian anelletti with pumpkin and pecans

vegan with gluten with nuts high in potassium with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sicilian anelletti with pumpkin and pecans

Autumn has arrived with its cooler weather and rain, a good first dish in the oven where the sweetness of zucca delicia meets crunchy pecans. A triumph of autumn flavors unique and fulfilling.

Sicilian anelletti with pumpkin and pecans step 1

step 1

Cook in salted water Sicilian pasta anelletti drain them slightly al dente.

Sicilian anelletti with pumpkin and pecans step 2

step 2

Put the dough in a bowl, the small pumpkin cream, a generous grinding of pepper, a tablespoon curry dissolved in warm water, a generous round of extra virgin olive oil, a raw chopped garlic.

Sicilian anelletti with pumpkin and pecans step 3

step 3

Merge also peeled onions and diced, the two previously dried tomatoes rinsed thoroughly under running water and shredded finely with scissors,

Sicilian anelletti with pumpkin and pecans step 4

step 4

two tablespoons of nutritional yeast flakes and half of the chopped pecans coarsely. Mix well, season leaves and blend all ingredients.

Sicilian anelletti with pumpkin and pecans step 5

step 5

Grease the mold with extra virgin olive oil and spolverizzane the inside with a portion of the breadcrumbs combined with pecans remained reduced in flour.

Sicilian anelletti with pumpkin and pecans step 6

step 6

Pour the pasta served for leveling the surface well. Sprinkle the surface of the pie with the remaining mix of breadcrumbs and nuts and oil that will form a crust on the surface.

Sicilian anelletti with pumpkin and pecans step 7

step 7

Bake in preheated oven at 180 degrees for 30 minutes. Once ready extract the pan, let the whole thing rassodi for 10 minutes and then bakes anelletti on a serving platter.

Sicilian anelletti with pumpkin and pecans step 8

step 8

Cut into slices and ... bon appetit!

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