5

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Sicilian anelletti with pumpkin and pecans

ingredienti

persone

4

Aglio

2 wedges

Pomodori secchi

3 unit

Lievito alimentare in scaglie

2 spoons

Pangrattato

1 spoon

Pepe

to taste

Curry in polvere

to taste

Olio extravergine di oliva

to taste

Zucca

550 grams

Cipolline

80 grams

Anelletti

250 grams

Noci Pecan

80 grams

Primi Piatti da Italia

Sicilian anelletti with pumpkin and pecans

Sicilian anelletti with pumpkin and pecans

vegano con glutine con noci

pronta in

45 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta 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.

Foto preparazione Sicilian anelletti with pumpkin and pecans

step 1

Cook in salted water Sicilian pasta anelletti drain them slightly al dente.
Foto preparazione Sicilian anelletti with pumpkin and pecans

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.
Foto preparazione Sicilian anelletti with pumpkin and pecans

step 3

Merge also peeled onions and diced, the two previously dried tomatoes rinsed thoroughly under running water and shredded finely with scissors,
Foto preparazione Sicilian anelletti with pumpkin and pecans

step 4

two tablespoons of nutritional yeast flakes and half of the chopped pecans coarsely. Mix well, season leaves and blend all ingredients.
Foto preparazione Sicilian anelletti with pumpkin and pecans

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.
Foto preparazione Sicilian anelletti with pumpkin and pecans

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.
Foto preparazione Sicilian anelletti with pumpkin and pecans

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.
Foto preparazione Sicilian anelletti with pumpkin and pecans

step 8

Cut into slices and ... bon appetit!

fabbisogno giornaliero
(per persona)

Main +

Calories 457.42 kcal n.d.

Fat 17.45 g n.d.

Carbohydrates 66.59 g n.d.

Protein 12.85 g n.d.

Fibers 5.95 g n.d.

Water 154.13 g n.d.

Ashes 2.42 g n.d.

Sugars 7.3 g n.d.

Starch 44.89 g n.d.

Minerals +

Calcium 83.31 mg n.d.

Sodium 66.5 mg n.d.

Phosphorus 256.42 mg n.d.

Potassium 779.3 mg n.d.

Iron 3.06 mg n.d.

Magnesium 82.12 mg n.d.

Zinc 2.23 mg n.d.

Copper 0.67 mg n.d.

Manganese 1.84 mg n.d.

Selenium 4.47 mcg n.d.

Fluorine 2.09 mcg n.d.

Vitamins +

A 0.0 mcg n.d.

B1 0.33 mg n.d.

B2 0.26 mg n.d.

B3 2.61 mg n.d.

B5 0.95 mg n.d.

B6 0.27 mg n.d.

B9 3.08 mcg n.d.

B12 0.01 mcg n.d.

C 16.84 mg n.d.

E 2.26 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 35.14 mcg n.d.

Lipids +

Monounsaturated 10.16 g n.d.

Polyunsaturated 5.07 g n.d.

Saturated 1.93 g n.d.

Cholesterol 0.0 mg n.d.

Amino acids +

Phenylalanine 0.59 g n.d.

Isoleucine 0.47 g n.d.

Histidine 0.28 g n.d.

Leucine 0.87 g n.d.

Lysine 0.36 g n.d.

Methionine 0.15 g n.d.

Tyrosine 0.27 g n.d.

Threonine 0.42 g n.d.

Tryptophan 0.16 g n.d.

Valine 0.55 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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