Скачать или смотреть Zero-Waste Pumpkin | Pumpkin Cannelloni — A Recipe From Skin To Seeds

Ingredients:

For the Umami Broth:

· Shallots — 4-5 pcs
· Pumpkin scraps and trimmings — about 250g
· Dried porcini mushrooms — 30g
· Soy sauce

For the Filling:

· Pumpkin — 500g
· Thyme (for roasting) — a couple of sprigs
· Shiitake mushrooms — about 300g
· Chopped parsley
· Salt, truffle powder — to taste
· Olive oil — for drizzling and sautéing

For the water to boil the pumpkin slices:

· Water — 1 liter
· Vinegar — 300 ml

Additionally (optional):

· Crushed dried mushrooms — 2-3 pcs
· Truffle oil

Instructions:

1. Make the umami broth: Preheat the oven to 200°C (390°F). Place the pumpkin scraps and halved shallots on a baking sheet. Roast for about 30-40 minutes until a dark, almost black crust appears. Place the dried mushrooms and roasted vegetables into boiling water. Simmer on low heat for about an hour. Let the broth cool, then blend it until smooth. Strain through a sieve and then through a cheesecloth for a clear broth. Add soy sauce to the finished broth.
2. Prepare the pumpkin: Drizzle one part of the pumpkin (peeled and deseeded) with olive oil, add thyme, and roast in the preheated 200°C (390°F) oven until soft, ~1 hour. Separately, slice 300g of pumpkin into thin, even slices using a mandoline. Prepare the water: mix water and vinegar in a pot, bring to a boil, and immediately turn off the heat. Blanch the pumpkin slices in this water for a few minutes.
3. Make the filling: Sauté the chopped shiitake mushrooms in a pan. Transfer the mushrooms to a cutting board, add parsley, and chop everything finely with a knife. Then, transfer the mushrooms and parsley to a bowl, add the roasted pumpkin flesh, salt, and truffle powder. Mix thoroughly and transfer all the filling to a piping bag.
4. Assemble and bake: Place the mushroom filling onto the blanched pumpkin slices and roll them up (cannelloni). Place the cannelloni in a greased baking dish. Drizzle truffle oil over the cannelloni and sprinkle with coarse salt. Bake in a preheated 180°C (355°F) oven for 30 minutes.
5. Serving: Place the cannelloni in a deep plate, pour the umami broth over them, and sprinkle with powder from the crushed dried mushrooms.

Enjoy your meal