Tarte tatin of pumpkin and peanut
first courses from Italy
Sicilian anelletti with pumpkin and pecans
Sicilian anelletti with pumpkin and pecans
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
step 1
Cook in salted water Sicilian pasta anelletti drain them slightly al dente.
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.
step 3
Merge also peeled onions and diced, the two previously dried tomatoes rinsed thoroughly under running water and shredded finely with scissors,
step 4
two tablespoons of nutritional yeast flakes and half of the chopped pecans coarsely. Mix well, season leaves and blend all ingredients.
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.
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.
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.
step 8
Cut into slices and ... bon appetit!