Ingredients for 4 people
- 400g pumpkin (raw weight)
- 1 egg
- 100g ricotta cheese
- 60ml milk or cream
- 80g breadcrumbs
- Salt and pepper, to taste
- Handful rosemary leaves
- Extra Virgin Olive Oil, to grease ramekins
- 100 g pumpkin seeds
- Handful large parmesan flakes
- De Nigris Recipe Intense Flavour Platinum Label Balsamic Vinegar
For the recipe
Pre-heat oven to 180°C.
Peel and clean the pumpkin, then cut it into cubes. Place cubes on a baking tray lined with baking paper and season with salt and pepper and sprinkle with rosemary. Cook in the oven for about 15 minutes, then allow to cool.
Reduce the oven temperature to 170°C.
Puree the cooked pumpkin in a blender, until smooth and creamy, then place in a bowl and add the egg, ricotta cheese, milk, a pinch of salt and 40g of the breadcrumbs, and mix well.
Meanwhile, grease four ramekins (or moulds or muffin tins) with olive oil and coat with remaining breadcrumbs, then place the pumpkin seeds at the bottom.
Pour the pumpkin mix into the ramekins and cook in the oven for 25 minutes.
When cooked and firm to the touch, remove from the oven and allow to cool before turning out of the ramekins and decorating with parmesan flakes. To finish, drizzle generously with De Nigris Platinum Label Balsamic Vinegar.
