Fast to prepare, mouth-watering food,
you can these rolls use them as second, but
also as appetizer.
The escarole meets the sweetness of pumpkin and cheese
then join the crispiness of the bacon …
All in the kitchen … cooking togheter together!
Recommended wine:
Aglianico “Terra d’Eclano” Quintodecimo 2011
a wine of great impact
perfectly balanced.
And now … LIGHT THE FIRES |
INGREDIENTS:
-1 Head of escarole
-100g Of grated Parmesan cheese
-100g Ricotta
-100g Of chopped cooked pumpkin
-1 Yolk
-1 Tablespoon raisins
-1 Tablespoon pine nuts
1/2 cup vegetable broth
-1 Tablespoon linden honey
-80g Bacon slices
-1 Clove garlic
-Oil Evo qb
-salt And pepper to taste
- 1/2 red onion
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
Cut the endive in a way that stick
more leaves at the base,
rinse and put it in boiling water,
pass it immediately in a bowl with water and ice,
Cook the pumpkin cut into cubes in a pan with a little olive oil and grated onion.
Whisk it after it is cooked, add the sieved ricotta, Parmesan, egg yolk,
mix, adjust salt.
Drain the clumps of prickly lettuce, dry them and fill them with the stuffing,
roll them on themselves by wrapping them with a slice of bacon.
Heat a little oil in a pan with the garlic,
after few minutes delete it, add the dumplings
and brown.
Add the raisins previously soaked in water and squeezed,
pine nuts and honey,
finish the cooking if necessary adding a little ‘vegetable broth.
Serve the dumplings spraying with the sauce.
Et voila … good, but good!
