A Menu for the First Cold Weather - Millet and Pumpkin Pie with Leeks

INGREDIENTS
  • 1 c millet
  • 2 c pumpkin already cleaned and cut into small cubes
  • 3 c of water
  • 1 clove garlic
  • 1 sprig of rosemary
  • 2 sprigs of thyme
  • 1 leek
  • breadcrumbs
  • olive oil
  • salt
  • nutmeg
INSTRUCTIONS
  1. Wash millet, drain it and put it to cook with pumpkin, water and salt. When it reaches a boil, skim off, transfer on a preheated iron spargifiamma and continue cooking over very low heat for 20 minutes without stirring. Cut the leek in half lengthwise, remove the outside, wash it and cut it diagonally into thin slices using also the green. Mince the garlic with the herbs.
  2. Place a heavy-bottomed pan on the flame and when hot pour three tablespoons of olive oil and immediately add the leek. Sauté for a few minutes, add salt and add the milett with the pumpkin. Stir, add salt and cook for a few minutes.
  3. Remove from the heat, add the herbs and grated nutmeg. Grease a baking dish, sprinkle with breadcrumbs, spread the milett, level and bake at 200 degrees for about 20 minutes.