Good Friday Recipes

Good Friday Recipes

Good Friday Recipes

Yield: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

The ease with which we can find seasonal products at any time and on our own whim allows us to enjoy this rustic pumpkin pie outside of the fall season. It's a blessing because it's so incredibly rich that you'll want to make it again and again. It makes a very complete meal when accompanied by a salad of green leaves.

Ingredients

  • 15 g of extra virgin olive oil (1 tablespoon)
  • 200 g of onion
  •  700 g of pumpkin puree
  • 200 g of thick bechamel sauce
  • 100 g of Parmesan cheese (or Grana padano)
  • 30 g breadcrumbs
  • 2 egg yolks
  • salt and ground black pepper

Instructions

  1. We use parchment paper to line the base of a mold release mold 18 cm in diameter and butter to grease the walls.
  2. Remove any excess breadcrumbs by turning the mold over and tapping it gently. In brunoise, peel and chop the onion.
  3. In a saucepan, heat the oil and sauté it, stirring occasionally, over a low heat for ten minutes, or until it acquires a transparent tone.
  4. Stir in the pumpkin puree and béchamel sauce.
  5. Transfer to a separate container and combine with the Parmesan cheese, breadcrumbs, and egg yolks. Season with salt and pepper to taste.
  6. Pour the mixture into the baking dish and top with breadcrumbs. Cook for about an hour in a preheated oven at 160oC.
  7. We increase the temperature to 180 oC and bake for another 15 minutes. We turn off the oven and allow the cake to cool for about 30 minutes before shaping it.
  8. After this time, we remove it from the mold and allow it to cool slightly before unmolding.
Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 699Total Fat 39gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 17gCholesterol 257mgSodium 1432mgCarbohydrates 66gFiber 13gSugar 22gProtein 28g

Leave a Comment

Skip to Recipe