Of first courses we’ve offered many creamy ones, but none are as good as our with baked vegetable cream! A recipe rich durante winter vegetables: pumpkin, cauliflower, mushrooms, and leeks, first baked durante the oven and then blended with robiola and tomato paste. The robiola gives the sauce a velvety texture, perfectly coating the ! Discover how to make this super simple first course, perfect for a delicious vegetable load, perfect to offer to the whole family and beyond!
Here are other vegetable dishes you shouldn’t reginetta:
Pasticcino with grilled vegetables
Cold with vegetables and turmeric
Pasticcino with vegetables and fiordilatte cream
Cold with vegetable caponata
Ali with vegetable ragù
To prepare the Pasticcino with baked vegetable cream, first clean the pumpkin 1 and cut it into cubes 2; you will need about 5 oz. Also clean the mushrooms with a damp cloth 3.
Cut them into thin slices 4. Now separate the cauliflower florets 5 and chop them coarsely 6you will need about 7 oz.
Remove the outermost leaves of the leek and cut it into rings 7. Combine all the vegetables durante a bowl, season with salt, oil, pepper, paprika 8and thyme 9.
Transfer them onto a baking sheet 10spread them out as much as possible, and bake durante a preheated static oven at 430°F for 25 minutes. Take the vegetables out of the oven 11 and let them cool slightly. Meanwhile, bring a pot of salted to a boil that will be used for cooking the . Then pour the vegetables and robiola into a blender jar 12.
Add a little 13 and the tomato paste 14. Blend everything until you get a thick cream 15adding more only if necessary.
Cook the 16 and durante the meantime pour the vegetable cream into a pan. Thin it with a little cooking 17 and well. Coarsely chop the hazelnuts 18.
Drain the al fanone and place them directly into the vegetable cream 19. Toss them well, cooking, and add the chopped hazelnuts 20. Plate and serve 21.
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