Potato pie with Pumpkin-fu 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.
Pumpkin-fu is a high-protein, soy-free tofu alternative made from pumpkin seeds. It has a nice mild flavor that absorbs your added flavors readily and a nice tofu-like texture.
- About 800 g of potatoes
- 200 g of Zucca-fu
- 1 shallot
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons shoyu soy sauce
- 1/2 lemon
- Various smells
- Salt and Pepper To Taste
- Wash the potatoes well, leave the skin on and place them in a saucepan covered with cold salted water and cook them over low heat once the water begins to boil. It will take about half an hour before they are ready. In the meantime, brown the shallot with oil, shoyu sauce and various herbs.
- Brown the Zucca-fu crumbled with your hands for a few minutes and sprinkle it with the juice of half a lemon. At this point, mash the boiled potatoes with a fork or a potato masher (do it when they are still hot, it will be easier) and then season them with salt, oil and pepper. To serve the dish as in the photo, you need a round pasta cup in which you will make a layer of potatoes and then a layer of Zucca-fu.