Entrées / Pumpkin Fazzoletto With Sage And Butter Sauce
Fall is great for pumpkins, featured here in a Fazzoletto with a ricotta cheese filling and topped with smooth sage and butter sauce. Recipe by Ronald Agonoy Bartolome, Executive Chef of La Cucina Italiana.
Crepe batter
- Whisk the eggs in mixing bowl for 1 min.
- Add milk and gently mix to combine.
- Add salt and white pepper to taste. Add bread flour and melted, unsalted butter at room temperature. Combine thoroughly.
Prep frying pan for filling
- On low heat, pour a thin layer of olive oil into frying pan.
- Add unsalted butter and stir until melted. Add leek and continue to sauté for 1 min.
Pumpkin filling
- Add pumpkin and garlic to frying pan with salt, pepper, nutmeg and Italian parsley to taste. Mix well.
- Add broth and three cheeses, mix well.
- Tear sage in half and add to the sauce. Cook and stir for 5 mins.
- Split pumpkins into 5mm pieces. Set aside to cool.
Sage and butter sauce
- On low heat, pour vegetable broth into new pan.
- Add garlic, salt and pepper to taste. Add butter and sage and cook for 5 mins or until it thickens.
Cooking crepe
- On low heat, pour a thin layer of crepe batter into a new non-stick pan. Move the pan in a circular motion to evenly coat the surface.
- Cook for 30 seconds. Flip the crepe and cook the other side for 10 seconds. The finished product should not be brown on either side.
Arrangement
- Transfer filling (at 1/5 the size of your crepe) to the crepe’s centre. Lift the edges of the crepe and gather in a purse. Tie off the purse with a strip of leek.
- Cover the Fazzoletto with Parmesan slices and garnish with sauce and chopped sage to serve.
INGREDIENTS
- (1-2 servings)
- Crepe
- 3 eggs
- Milk (250g)
- Salt and white pepper to taste
- Bread flour (125g)
- Unsalted butter (30g)
- Pumpkin filling
- Olive oil (2 tbsp)
- Unsalted butter (20g)
- Chopped leek (40g)
- Sliced pumpkin (200g)
- Minced garlic (1 clove)
- Salt and white pepper to taste
- Ground nutmeg to taste
- Chopped Italian parsley to taste
- Vegetable broth (1/2 cup)
- Ricotta cheese (150g)
- Mascarpone cheese (150g)
- Parmesan cheese (40g)
- Sage (4 leaves)
- Sage and butter sauce
- Vegetable broth (1/2 cup)
- Garlic (4 cloves)
- Table salt and white pepper to taste
- Butter (120g)
- Sage (8 leaves)
WINE PAIRING
- Trimbach Pinot Gris Reserve 2006 (Alsace, France)
- A white with wonderful floral nose and ripe fruits. Has a rich, creamy roundness in the mouth.
- Wine pairings by Andrew Manktelow of ASC wines and the Eclipse Roving Wine Society
MUSIC PAIRING
- Artist: Jools Holland and his Rhythm and Blues Orchestra
- Title: Small World Big Band
- Date: 2001
- Label: Warner
- Music pairings by Vincent Lam, lead singer and guitarist of Helter Skelter
WHERE TO BUY
- NA
PREP TIME & COOK TIME
- 10 mins; 20 mins
Loading ...