INGREDIENTS
- – Butter 3 tbsp.
- – Flour 3 tbsp.
- – Rooster broth 2 L.
- – Parmesan 2 tbsp.
- – Fontina cheese 2 tbsp.
- – Risoni 1 taza.
- – White onion 1 unit.
- – Corns 3 models.
- – Yolks 3 models.
- – Princess/Hokkaido squash 1 unit cooked.
- – Black pepper c/n.
- – Sal c/n.
- – Sugar c/n.
- – Floor chili 1 tsp.
- – Pepper 1 cdita.
- – Thyme 1 blade.
- – Nuez moscada 1 tsp.
- – Espinaca c/n.
Pumpkin filled with every little thing scrumptious, what’s every little thing scrumptious for you? Right here we put every little thing! Parmesan cheese, fontina, onion, spinach, corn and butter
PROCEDURE:
1. Grate the fontina cheese and parmesan cheese.
2. Put a pot on minimal warmth. Add the butter, watch for it to start out effervescent and add the flour.
3. Combine with a whisk or wood spoon till a roux is shaped.
4. Warmth the hen broth in one other pot till it’s heat and add it little by little to the roux to whip up the sauce.
5. As soon as the sauce is easy, take away from the warmth and add the fontina cheese and half of the Parmesan cheese.
6. Separate the sauce in two, reserve one as is and add the yolks to the opposite half.
7. Reserve each with movie in touch.
8. In a pot with boiling water, add salt and cook dinner the Risoni for the time indicated on the bundle.
9. Move by means of chilly water to cease the cooking and put aside.
10. Chop the onion and cook dinner with somewhat butter till golden brown, over low/medium warmth, roughly half-hour.
11. Shell half the corn, grate the opposite half. Add the corn to the onion, add the sugar, paprika, thyme, floor chili, nutmeg, salt and pepper.
12. Prepare dinner till the corn is cooked. Reserve.
13. Wash the pumpkin, and lower the highest, making a lid. With the assistance of a spoon, take away the seeds from the middle of the pumpkin.
14. Wash the spinach and dry it nicely.
15. Assemble the pumpkin as follows. On the base, put the spinach, somewhat of the sauce with out yolks, then the onion with the corn, extra sauce, the risoni, extra sauce and end by “protecting” the opening of the pumpkin with the velouté with yolks and the remainder of the parmesan.
16. Prepare dinner in a medium oven till the pumpkin is cooked and the sauce on prime is nicely browned.
