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Tarte tatin of pumpkin and peanut

ingredienti

persone

7

Olio extravergine di oliva

3 spoons

Sale iodato

1 pinch

Pepe

to taste

Acqua

to taste

Salsa di soia

2 spoons

Aglio in polvere

to taste

Olio extravergine di oliva

to taste

Curry in polvere

to taste

Pepe

to taste

Salvia fresca

2 leafs

Farina integrale

180 grams

Zucca

150 grams

Arachidi

20 grams

Secondi Piatti da Italia

Tarte tatin of pumpkin and peanut

Tarte tatin of pumpkin and peanut

vegano con glutine

pronta in

45 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Tarte tatin of pumpkin and peanut

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.

Foto preparazione Tarte tatin of pumpkin and peanut

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.

Foto preparazione Tarte tatin of pumpkin and peanut

step 2

Merge enough water to get a ball hard.

Foto preparazione Tarte tatin of pumpkin and peanut

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.

Foto preparazione Tarte tatin of pumpkin and peanut

step 4

Adagia inside the slices of pumpkin round cut rather thin and make seasoning.

Foto preparazione Tarte tatin of pumpkin and peanut

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.

Foto preparazione Tarte tatin of pumpkin and peanut

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.

Foto preparazione Tarte tatin of pumpkin and peanut

step 7

Prick the surface of tatin with rembi of forchetta.v

Foto preparazione Tarte tatin of pumpkin and peanut

step 8

Bake in preheated oven at 180 degrees for 30 minutes.

Foto preparazione Tarte tatin of pumpkin and peanut

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.

fabbisogno giornaliero
(per persona)

Main +

Calories 153.66 kcal n.d.

Fat 6.99 g n.d.

Carbohydrates 19.72 g n.d.

Protein 4.39 g n.d.

Fibers 2.74 g n.d.

Water 24.77 g n.d.

Ashes 0.35 g n.d.

Sugars 5.88 g n.d.

Starch 15.35 g n.d.

Minerals +

Calcium 18.84 mg n.d.

Sodium 138.68 mg n.d.

Phosphorus 98.99 mg n.d.

Potassium 188.94 mg n.d.

Iron 1.28 mg n.d.

Magnesium 8.94 mg n.d.

Zinc 0.18 mg n.d.

Copper 0.06 mg n.d.

Manganese 0.14 mg n.d.

Selenium 0.35 mcg n.d.

Fluorine 1.12 mcg n.d.

Vitamins +

A 0.0 mcg n.d.

B1 0.13 mg n.d.

B2 0.06 mg n.d.

B3 1.77 mg n.d.

B5 0.11 mg n.d.

B6 0.02 mg n.d.

B9 0.0 mcg n.d.

B12 0.0 mcg n.d.

C 2.0 mg n.d.

E 1.44 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 6.49 mcg n.d.

Lipids +

Monounsaturated 4.88 g n.d.

Polyunsaturated 1.04 g n.d.

Saturated 1.01 g n.d.

Cholesterol 0.0 mg n.d.

unsaturated 5.93 g n.d.

Amino acids +

Phenylalanine 152.28 g n.d.

Isoleucine 126.04 g n.d.

Histidine 65.85 g n.d.

Leucine 209.89 g n.d.

Lysine 89.27 g n.d.

Methionine 52.47 g n.d.

Tyrosine 104.95 g n.d.

Threonine 94.41 g n.d.

Tryptophan 41.92 g n.d.

Valine 141.73 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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