Ingredients for 4 people
8 Crespelle ai funghi
1 shallot
300 g pumpkin
300 g bechamel
100 g grated Parmigiano Reggiano cheese
fresh thyme to taste
Procedure
FOR PUMPKIN CREAM
Sauté shallot in a saucepan with a drizzle of extra virgin olive oil until golden, add roughly chopped pumpkin and cover with water, cook for about 20 minutes.
Turn into cream with the help of an immersion blender. Season with salt and pepper. Bake Crespelle with béchamel and Parmigiano cheese, then, once ready, serve with pumpkin sauce and garnish with fresh thyme.
Fabio Toso advanced training chef – fic.
