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Add a photoFolks, Here's a wonderful example of creative Italian cooking from Chef Luigi Ferraro from Calabria. His profile can be found at http://www.cookeatshare.com/chefs/luigi-ferraro-71716.
Ингредиенты
- For the pasta:
- 500g semolina flour
- 500g all-purpose flour
- 200g pumpkin
- 8 eggs
- olive oil
- For the filling:
- 2 eggplants
- 150 g swordfish fillet
- garlic-seasoned oil
- 5f fresh mint
- 10g grated Parmesan cheese
- salt and pepper, to taste
- For the custard:
- extra virgin olive oil
- 1 clove garlic
- 50 g shallots
- 30g celery
- 5g rosemary
- 50g pistachios, shelled
- 500 g pumpkin
- vegetable broth
Инструкции
- For the pasta:
- Mix all the indicated ingredients and let them rest, covered, for 30 minutes. Then roll out the dough and cut out disks of dough. Cook the disks in boiling salted water and then finish cooking in the microwave. [NB: The original recipes does not give times for these two operations, but I would assume that we are talking about brief periods here, no more than a minute or two.]
- For the filling:
- Cook the eggplant in the oven at 150°C (about 300°F) until tender. [NB: Again, no time is given but normally this should take about 30-45 minutes, depending on the size of the eggplant. Test with a sharp knife to be sure.] Peel the eggplants and purée the flesh; let drain for 12 hours.
- Cut the swordfish into bite-sized pieces and bake at 180°C (350°F) until done. [NB: Again not timing but I would guess 5 minutes or less.] Let the fish cool, then mix it with the eggplant purée and other filling ingredients.
- For the pumpkin cream:
- Sauté the shallots, garlic, celery and rosemary in the oil until soft, then add the pumpkin, cut into small pieces, and the pistachios and let that gently simmer. Add a bit of white port and let it cook off completely. Cover the vegetables with the vegetable broth and simmer slowly until completely tender. Season to taste. Purée and pass through a sieve to create a completely smooth cream.
- For the assembly of the dish:
- Lay down a pastry disk. With the help of a pastry bag, lay some of the filling on top, then another disk, repeating the process to create three layers.
- Cover a dish with the pumpkin cream, then gently place the pastry tower on top of the cream. Garnish with some sliced eggplant skins, pumpkin chips and some chopped pistachios.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 937g | |
| Recipe makes 4 servings | |
| Calories 1257 | |
| Calories from Fat 153 | 12% |
| Total Fat 17.46g | 22% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 389mg | 130% |
| Sodium 450mg | 19% |
| Potassium 1959mg | 56% |
| Total Carbs 220.91g | 59% |
| Dietary Fiber 22.2g | 74% |
| Sugars 12.12g | 8% |
| Protein 54.79g | 88% |
