Millet-Ricotta-Cake With Pumpkin |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in a magazine you get for free in our local organic food store. It's definitely something special but really tasty. Ingredients:
1/2 head radicchio |
1 1/4 kg hokkaido squash (the peel of this pumpkin is edible) |
375 g ricotta cheese |
250 g millet |
50 g mixed seeds (sunflower, pumpkin etc) |
500 ml water |
1 onion |
1 teaspoon paprika |
1 teaspoon ground thyme |
1 pinch salt |
Directions:
1. Wash the hokkaido squash, remove the seeds and grate the pumpkin finely.
2. Cut the radicchio into small slices and dice the onion.
3. In a large pan heat some oil and sweat the pumpkin, the radicchio and the onion in it. Spice with paprika, thyme and salt.
4. Meanwhile bring to a boil the water in a pot, stirr in the millet and let simmer until tender.
5. In a fireproof dish combine millet, ricotta cheese and vegetables.
6. Sprinkle with the seeds and bake at 200 °C in the preheated oven for approximately 15 minutes.
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