Sunday, May 1, 2011

Zuccotto sausage

Serves: 4 people Difficulty ': Media Preparation time: 70 minutes Ingredients 2 leeks 1 onion 500g. 180g pumpkin flesh. sausage 1 clove garlic 1 egg olive oil butter 4 tablespoons grated Parmesan cheese salt pepper PROCEDURE -------------------------- Peel leeks, Check this box, and the long slit; sfogliateli and boil in salted water.

Drain and put on a stretched canvas. Peel and chop the onion. Cut into thin slices the flesh of the pumpkin. In a pan, you heat a drizzle of olive oil with a knob of butter and brown the chopped onion and a clove of garlic. Remove the garlic, add the pumpkin slices and let cook for 20 minutes.

Add salt and pepper. Peel the sausage and pass it to the mixer along with a third of the mixture of pumpkin, egg and a tablespoon of Parmesan cheese. Add salt and pepper. Gather the mixture in a pastry bag with a large grille and smooth and let it fall on the leaves of the leeks boiled.

Roll up the leaves if 'same ring and cut 2cm high. Preheat the oven to 200 degrees. Butter a mold and put it zuccotto with leek rings. In a skillet, melt the butter and brown the remaining chopped leek leaves. Add the rest of the mixture of sausage and pumpkin, and cook the remaining Parmesan cheese, stirring.

With preparation, filled the mold. Bake and cook the zuccotto for 30 minutes. After the specified cooking time, remove the mold from the oven and let cool in the preparation. Turn out the zuccotto on a plate and serve.

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