Servings:
4
Prep time:
10
Cooking time:
30
INGREDIENTS
- - 8 paratha
- - 400 g of pumpkin
- - 150 g of goat cheese
- - 6 shallots
- - 4 cloves of garlic
- - 4 sprigs of thyme
- - 2 bay leaves
- - 1 tablespoon honey
- - 1 teaspoon garam masala
- - 0.50 lemon juice
- - extra virgin olive oil
- - salt
- - pepper
- For 8 paratha:
- - 130 g of wheat flour type 00
- - 120 g of whole wheat flour
- - 100 ml of milk
- - 50 g clarified butter
- - ½ teaspoon of salt
INSTRUCTIONS
- Preheat the oven to 250 ° C.
- Peel the pumpkin and cut into slices about 0.5 cm. Mash the garlic cloves with the skin and then peel the shallots and cut them in half. Combine together these 3 ingredients in a bowl and toss with an emulsion prepared with 3-4 tablespoons of olive oil, honey, garam masala and lemon juice. Mix well and then add the thyme and bay leaf.
- Roll the whole in a pan covered with parchment paper, season with salt and pepper and bake for 20-25 minutes, plus 5 minutes to grill, until the vegetables are caramelized and colorful. Remove the garlic, thyme and bay leaf and let cool.
- Heat the paratha in the oven, fill them with a few tablespoons of roasted vegetables and pieces of goat cheese, which soften in contact with the hot vegetables. Fold them as halfmoon and serve immediately.
