List of Ingredients
- 1 LB. of pumpkin
- 4/5 C. of durum wheat semolina
- 4 1/2 OZ. of baby spinach
- 4 1/2 OZ. of curly endive
- 4 WHOLE of eggs
- 1 WHOLE of shallot
- Butter
- Parsley, chopped
- Grated Grana Padano cheese
- Mustard
- Tabasco sauce
- Vinegar
- Extravirgin olive oil
- Salt
Method
Use a whisk to mix the semolina with 7/8 cup of water, then add 1 tablespoon of oil and a pinch of salt, cover and let the batter rest for 1 hour.|Remove the seeds and rind from the pumpkin, chop it into small pieces and steam them for 12-15 minutes.|Fill up at least 3/4 of a large saucepan at least 3 inches deep with water, then add a tablespoon of vinegar and bring almost to a boil. Add one egg at a time to the almost-boiling water, using a spoon to help you and wrapping the white around the yolk.|Cook each egg for 3 minutes, then immerse it in cold water.|Thinly brush the batter onto a crepe pan that you've placed above a pot of boiling water. Cook the crepe for about 2-3 minutes: when you can detach it from the pan, remove it. Prepare at least 4.|Sauté the sliced shallots in a tablespoon of oil for 2-3 minutes, then add a teaspoon of chopped parsley. Drain the eggs from the cold water, dab them dry with paper towels, put them in the middle of the crepes and season with the shallots and their cooking oil, along with a sprinkling of Grana Padano cheese.|Gently close the crepes over the eggs, forming 4 parcels.|Fry them in 2 1/2 tablespoons foaming butter for 2 minutes.|Cook the spinach and endives in a little bit of oil for 30 seconds along with a pinch of salt. Puree the steamed pumpkin with 1 1/4 tablespoons of oil, 1/3 cup water, salt, a teaspoon of mustard and a few drops of Tabasco to taste. Serve the parcels with the pumpkin cream and cooked greens.