Ginger pumpkin pie with celery extract
Tags: Starter Antipasti VegetarianIngredients
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200
g
|
|
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2
|
stalks of celery (approx. 150 g)
|
|
500
g
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pumpkin
|
|
1
|
spring onion
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a little bit of
|
ginger
|
|
150
g
|
provola
|
|
100
g
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pecorino cheese
|
|
2
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eggs
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|
as desired
|
salt
|
|
as desired
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thyme
|
|
as desired
|
ground poppy seeds
|
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50
g
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olive oil
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|
50
g
|
mixed-leaf salad
|
Preparation
With a juice extractor, extract the juice from the celery stalks.
Braise the pumpkin with the spring onion for about 10/15 minutes. Let the mixture cool down, then pass it in a vegetable mill and add grated ginger, thyme, pecorino, diced provola, Schär Breadcrumbs, eggs and salt to taste.
Make the pies, turn them in the Schär Breadcrumbs and place them on a steel plate with a little oil. Bake at 180°C for about 10/15 minutes.
Place the celery extract in a deep plate, place the pumpkin pie on top and garnish with poppy seeds and mixed-leaf salad as desired.
