C.arote in terrine
INGREDIENTS:
For the terrine:
600 g carrots
4 eggs
20 g grated cheese
250 g fresh cream
salt and pepper.
For the sauce:
70 g carrot leaves and stalks
90 g grated cheese
30 g dried fruit
1 clove of garlic
8 g coarse salt
80 g extra virgin olive oil.
For the crunchy peels:
carrot peels
flour
sunflower oil
salt and pepper.
Recipe and photo taken from “Uno. In the kitchen with only 1 ingredient ”by Franco Aliberti (Gribaudo).
Method
Peel the carrots and keep the skins. Cook whole carrots in salted water for 10 minutes, drain, let them cool and dry them well.
Line a plum cake mold with cling film.
Beat the eggs with the cheese, cream, salt and pepper. Place the carrots on top of each other in the mold, add the liquid mixture and cook in a bain-marie in the oven at 180 ° C for an hour. Remove from the oven and let the bowl cool before turning it out.
Collect the cheese, dried fruit and garlic in the blender jug peeled and deprived of the core, leaves, stems and coarse salt and blend for 15 seconds. It is important that the mixture does not heat up. Add the oil and blend again for 10 seconds, filter and refrigerate.
Bread the carrot skins in a little lightly salted and peppered flour and fry them.
Recipe and photo taken from “Uno. In the kitchen with only 1 ingredient ”by Franco Aliberti (Gribaudo).
Sweet pumpkin
INGREDIENTS:
For the pumpkin cream:
250 g Butternut squash
100 g milk
5g honey,
3 g isinglass
180 g white chocolate
250 g fresh cream.
For the cake
200 g pumpkin
85 g sunflower oil
90 g sugar
1 egg
120 g flour 00
7 g baking powder.
For the candied pumpkin:
200 g pumpkin
270 g sugar
200 g of water.
Method
Peel the pumpkin, cut it into small cubes, put it in a glass bowl closed with film suitable for the microwave and cook in the microwave for 20 minutes. Pour the milk into a saucepan, heat it, add the honey and the isinglass rehydrated in water and squeezed and mix.
Blend the cooked pumpkin with the milk mixture. Melt the chocolate in a double boiler and mix it into the smoothie. Add the cream slowly and mix to obtain a homogeneous cream. Cover it with cling film and let it rest for 12 hours in the refrigerator.
For the cake, peel and clean the pumpkin, then blend it with the oil and 50 g of water. Add the rest of the ingredients, the salt and mix well. Pour the mixture into a mold and bake it in the oven at 180 ° C for about 35 minutes.
Cut the pumpkin into thin slices obtaining semicircles. Boil the water and sugar and pour the syrup over the pumpkin slices. Let it cool, collect the liquid, put it back to boil and pour it again on the pumpkin.
Repeat for at least a third time (the syrup will gradually become denser). Wrap the candied pumpkin semicircles on themselves until they form a flower. Place the cake filled with the cream in the center and finish decorating the surface.
“One. In the kitchen with only 1 ingredient ”by Franco Aliberti (Gribaudo).
The right ingredient
Knowing an ingredient well (especially fruit and vegetables), enhancing it and reducing its waste. One. In the kitchen with just 1 ingredient by Franco Aliberti (Gribaudo) proposes twenty, with three recipes (this terrine) for each. An innovative, fun, fast manual.
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