Ginger pumpkin pie with celery extract

Ginger pumpkin pie with celery extract

Tags: Starter Antipasti Vegetarian

Ingredients

200 g
2
stalks of celery (approx. 150 g)
500 g
pumpkin
1
spring onion
a little bit of
ginger
150 g
provola
100 g
pecorino cheese
2
eggs
as desired
salt
as desired
thyme
as desired
ground poppy seeds
50 g
olive oil
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.