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Procedure for pumpkin pie:
First, cut the pumpkin into slices and bake it in the oven with a drizzle of oil and rosemary, at 200° for about 30 minutes.
Let cool, then remove the skin. Blend the pumpkin pulp with a pinch of salt, two eggs, pepper and Parmesan cheese.
Transfer the mixture to a cocotte and let it rest in the oven.
Once cooled, dress the pumpkin pie with a few drops of Agrodolce di Montegibbio Riserva del Fondatore.
Procedure for Parmigiano Reggiano chips:
Remove any impurities from the Parmigiano crusts, using a knife. Cut them into irregular pieces. Place them on a plate and microwave for 3 minutes. Let cool and serve the crispy chips as an accompaniment to the pumpkin pie.
Ingredients:
500 gr pumpkin
2 eggs
100 gr of Parmesan cheese DOP
Crusts of Parmigiano Reggiano
EVO Oil
Salt
Pepper
Rosemary
Easy, soft and really tasty, our pumpkin flan celebrates the gastronomic combination of the excellences of the Food Valley: Balsamic Vinegar of Modena and Parmigiano Reggiano. The delicate notes of Agrodolce di Montegibbio Riserva del Fondatore balance all the flavors, wrapping the ingredients in a velvety embrace. A winter appetizer to be prepared at the first occasion, during a pleasant evening in company.
