Servings:
4
Prep time:
15
Cooking time:
40
INGREDIENTS
- - 500 g pumpkin
- - 300 g of spinach
- - 1 lemon
- - 1 orange
- - 1 fennel
- - 1 stalk of cardoon
- - 150 g of corn wheat
- - 1 teaspoon of tahini
- - 6 tablespoons extra virgin olive oil
- - Salt
INSTRUCTIONS
- Blanch the spinach for 5 minutes in a pot with a lid with only the washing water.
- Sautèe the finly sliced fennel for about ten minutes with 1 to 2 tablespoons of olive oil and a pinch of salt.
- Reduce the pumpkin into cubes and then cook it with a little water in a saucepan with a lid for 10 minutes. Only at the end, toss with 2 tablespoons of olive oil and a pinch of salt.
- Boil the carddon in well water acidulated with lemon juice until it becomes very tender. Once cooled, slice it and season with a tablespoon of oil, a pinch of salt and a little of grated lemon rind.
- Flour a oiled loaf pan with corn flour and then, alternately, lie layers of spinach, fennel and pumkin possibly ending with the cardoon. Dust thoroughly with the remaining flour and bake for about 15 minutes at 220 ° C, making it gratin during the last 5 minutes of cooking.
- Prepare an emulsion by blending the orange juice with a pinch of salt, tahini and a tablespoon of oil. Serve the plumcake seasoned with this dressing.
