Servings:
4
INGREDIENTS
- - 600 g of pumpkin
- - 4 red onions
- - 200 g of cottage cheese
- - 40 g of grated Parmesan cheese
- - 2 eggs
- - 3 tablespoons of corn flour
- - 1 teaspoon of chopped rosemary
- - 1 teaspoon grated lemon rind
- - Extra virgin olive oil
- - pepper
- - salt
- - butter
INSTRUCTIONS
- Finely chop the onions and brown them in a pan for 10 minutes with 3-4 tablespoons of olive oil.
- Cut the pumpkin into small cubes, then join it to the onions along with the rosemary. Add salt, put the lid on and cook for 15 minutes. If needed, during cooking, add a little warm water, doing well, till the bottom is dry.
- Beat the eggs with a pinch of pepper, a little salt, Parmesan cheese, lemon zest and ricotta. Puree the warm pumpkin and mix with eggs.
- Grease and sprinkle 4 small molds with cornmeal. Fill them with the mixture and bake at 190 ° C for 25 minutes. Wait 10 minutes before serving.
