Crumble with Pumpkin-fu cream is one of the three recipes proposed by chef Francesco Basco during the last show cooking of the "N&B in Cucina" project dedicated to Pumpkin-fu.
Ingredients :
- 50g of very fine peas
- 125 ml of soy yogurt
- 100 g of Zucca-fu
- 6 cherry tomatoes
- 2 tablespoons of lemon juice
- 100 g of flour 0
- 100 g of margarine
- 2 tablespoons ground almonds (or cashews)
- Salt, black pepper
- Fresh mint, basil and rosemary
- Extra virgin olive oil
Method
- Start by preparing the cream of peas. Boil the peas in salted water until they are soft. We recommend using the very fine ones because they are much more tender and the skins can be minced perfectly.
- In a bowl with a high edge, put the well-drained peas, a pinch of salt, the soy yoghurt, the Zucca-fu, the lemon, a grind of pepper, a few mint and basil leaves. Grind everything with the hand blender, until you get a cream with a smooth consistency. Season with salt and add two tablespoons of extra virgin olive oil.
- Portion two tablespoons of the mixture into each small glass, and garnish the surfaces with the diced cherry tomatoes and season with salt and basil.
- Now take care of the crumble: it's a very simple procedure, so just put together the flour, the cold margarine from the fridge and the finely chopped almonds, working with your fingertips until you get a sandy, crumbly dough.
- Put the crumble on the dripping pan lined with baking paper, adding a few sprigs of rosemary and cook in a convection oven at 160° for about 15 minutes. Keep an eye on it because the cooking time varies depending on the type of oven you use and the size of your crumbles.
- Once out of the oven, the crumble must be placed on top of the cream of peas. Lay it down and make it adhere, but without crushing it too much. The crumble is ready to be served at the table.
Recipe created and made by Francis Basque
