STUFFED PUMPKIN FLOWERS WITH CASHEW NUT CREAM AND ENDIVE AN ARTICHOKE PESTO

STUFFED PUMPKIN FLOWERS WITH CASHEW NUT CREAM AND ENDIVE AN ARTICHOKE PESTO

Ingredients (for four people)

  • 16 pumpkin flowers
  • 300 g cashew nuts
  • 150 g SIPO endive and artichoke pesto
  • 8 sundried tomatoes
  • 30 g slivered dried yeast
  • 30 g tahini paste
  • 6 g fresh and filtered lemon juice
  • Extra virgin olive oil to taste
  • whole salt to taste
  • Curly parsley to taste

Preparation:

Let the cashew nuts soak for 5 hours, rinse and drain before adding the dried yeast, lemon juice and tahini paste and mix with an immersion blender until you get a uniform mixture. Put the cream into a bowl along with the finely chopped sundried tomatoes and the endive and artichoke pesto. Amalgamate it all well with a spatula and add salt if necessary before putting the mixture into a pastry bag. Remove the pumpkin flowers’ pistils and stuff the flowers with the cashew nut cream. Close the flowers delicately by rolling the tips with your fingers before letting them cook for a few minutes in a non-stick saucepan with a drizzle of oil. Serve them lukewarm and garnish with a leaf of curly parsley.

 

Recipe created by chef Carla Casali

 

Leave a Reply

Your email address will not be published. Required fields are marked *