Savoury Pumpkin Grana Padano Cupcakes
Difficulty  Easy
|
Preparation  35 min
|
Servings for  4-6 people
|
Ingredients
300 g pumpkin
250 g all-purpose flour
150 g Grana Padano
250 ml whole milk
½ shallot
2 egg
1 bunch rosemary
extra virgin olive oil
½ packet of yeast for savoury baking
salt
pepper
Preparation
Cut the pumpkin into chunks and cook it in a non-stick pan with chopped shallot, rosemary and a drizzle of extra virgin olive oil. Purée the cooked pumpkin, transfer it to a bowl and add a pinch of salt, beaten eggs, the flour and yeast, sifted, 50 grams of finely grated Grana Padano and 50 ml of milk, stirring together well until the mixture is soft and creamy.
Fill the muffins tins 2/3 of the way and bake in a preheated oven at 180°C for 20-25 minutes.
In the meantime, prepare the topping by bringing 200 ml of milk almost to a boil, remove from the heat, add 100 g of grated Grana Padano and stir well until the mixture is creamy, soft and smooth.
Serve the cupcakes topped with the creamy Grana Padano topping and fresh herbs.
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