Cooks in: 1h 30mins
Levels: Easy
Serves: 12
List of Ingredients
- 1 1/2 LB. of cow's milk ricotta
- 1 1/4 LB. of pumpkin flesh
- 7 OZ. of prosciutto crudo, thinly sliced
- 1 C. of rice flour
- 5 of eggs
- 1 head Belgian endive
- 1 pomegranate
- Vegetable broth
- Pandoro (sweet yeast bread)
- Curly endive
- Butter
- Extravirgin olive oil
- Fine and coarse salt
- Pepper
Method
1
Dice the pumpkin and brown in a pan with a drizzle of oil for 10 minutes, then add a handful of coarse salt, 2 ladles of vegetable broth and continue cooking for another 15 minutes. Purée into a cream. Mix the ricotta with a pinch of fine salt until creamy, then at the puréed pumpkin, 5 eggs and the rice flour. Add salt, if needed.
2
Butter a 1 1/2-quart oval mold carefully and place a strip of parchment paper on the bottom with extra hanging over the edge, to help lift the terrine out of the mold. You can also use a plum cake mold that holds the same volume (12x4 inches, h. 3 inches).
3
Transfer the mixture to the mold and place it on a baking sheet with high sides, pour enough water into the baking sheet so it reaches halfway up the sides of the mold and bake in a bain-marie at 300 °F for about 45 minutes. Cut 1-2 slices of Pandoro into cubes. Brown the prosciutto, cut into thin strips, in a pan until crispy, then remove these from the pan, add the Pandoro cubes and fry until golden.