{"id":2172,"date":"2019-09-20T10:33:35","date_gmt":"2019-09-20T10:33:35","guid":{"rendered":"https:\/\/www.eeqf.eu\/2019\/09\/20\/torta-rustica-con-zucca-casatella-trevigiana-e-conegliano-valdobbiadene-prosecco-superiore-docg\/"},"modified":"2019-12-19T15:29:55","modified_gmt":"2019-12-19T15:29:55","slug":"rustic-cake-with-pumpkin-casatella-trevigiana-and-conegliano-valdobbiadene-prosecco-superiore-docg","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/en\/2019\/09\/20\/rustic-cake-with-pumpkin-casatella-trevigiana-and-conegliano-valdobbiadene-prosecco-superiore-docg\/","title":{"rendered":"rustic cake with pumpkin, Casatella Trevigiana, and Conegliano Valdobbiadene Prosecco Superiore DOCG"},"content":{"rendered":"
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Ingredients<\/strong>
\nBrisee puff pastry (24 cm mold)
\n1 kg of pumpkin
\n3 eggs
\n100 g of fresh liquid cream
\n150 g of Casatella Trevigiana
\n40 g of EVO Oil
\n1 sprig of Rosemary
\n1 glass of Conegliano Valdobbiadene Prosecco Superiore DOCG
\nSalt and pepper to taste<\/p>\n<\/div>

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Preparation<\/strong>
Finely chop the rosemary. Clean the pumpkin, cut it into cubes, and cook it in the pan with hot EVO oil. Add the rosemary, season with salt and pepper and, after about 5 minutes, add the Conegliano Valdobbiadene Prosecco Superiore DOCG. Cover and cook for about 20 minutes.
In a bowl, beat the eggs with the fresh cream, adjusting with salt and pepper.
When the pumpkin is cooked and cold, mix it with the diced Casatella Trevigiana. Cover a pan with the bris\u00e9e puff pastry, pour the pumpkin and the cheese on it. Also, add the beaten eggs with the cream.
Bake the rustic cake in a pre-heated oven at 170\u00b0 C for 60 minutes. Serve hot.<\/p>\n<\/div>

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