Ingredients for 4 people
8 Crespelle with mushrooms
1 shallot
300 g pumpkin
300 g béchamel sauce
100 g grated Parmigiano Reggiano
Fresh thyme to taste
Procedure
Sauté the shallot in a saucepan with a drizzle of EVO oil, add the roughly chopped pumpkin, and cover with water. Cook for about 20 minutes. Using an immersion blender, blend the mixture until smooth. Season with salt and pepper.
Bake the Crespelle with béchamel sauce and Parmigiano Reggiano. Once baked, serve with the pumpkin sauce and garnish with fresh thyme.
Chef Fabio Toso, advanced training chef – fic.
