Pumpkin Timbale with Walnut and Herb Sauce

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
65 min

DIFFICULTY
Medium

TYPE
Appetizer

Tags

Medium, A bain-marie, In the oven/Baked, Aperitif, Buffet, Picnic, Appetizer, 25 minutes, 40 minutes, More than 1 hour, Squash or pumpkin, Winter

Ingredients for 4 people

7 ounces pumpkin
2 cups milk
3 tablespoons butter
1/3 cup all-purpose flour
3 eggs
3 1/2 ounces walnuts
1/3 cup parsley
1/2 cup extra virgin olive oil
3/4 cup Parmigiano Reggiano
nutmeg to taste
salt and pepper to taste

PRINT SHOPPING LIST

Ingredients

Preparation 40 minutes preparation + 25 minutes cooking

Peel the pumpkin, cut into approximately 3-inch cubes, put in a bowl, cover with plastic wrap, poke a few holes in the plastic wrap to let the steam escape and cook in a microwave oven for approximately 20 minutes or until the pumpkin can be pierced easily with the tip of a knife.

Melt the butter in a small saucepan over medium heat, add the sifted flower and cook for one minute, stirring with a whisk.

Add the milk in a thin stream, continuing to stir to prevent the formation of lumps. Bring to a boil and keep on the heat for a few minutes to make a Béchamel.

Add the pumpkin to the Béchamel and blend with an immersion blender while adding the eggs, the grated Parmigiano and a pinch of grated nutmeg. Adjust for salt and pepper.

Butter four ovenproof aluminum molds, pour the mixture into the molds and place the molds in a baking dish that holds enough water to come up just below half the height of the molds and bake in a 200° oven for about 20/30 minutes (""water bath"" technique).