Beef, pumpkin, celeriac, Grana Padano Riserva and cavolo nero timballo
Francesco Mazzei
Ingredients:
For the timballo:
400g ground beef mince
200g stale bread (crust removed)
150ml milk
2 eggs
1 small clove of garlic, grated
50g parsley, chopped
150g Grana Padano Riserva cheese, grated
200g pumpkin, diced
400g celeriac, diced
400g black cabbage
Salt and pepper
For the sauce:
100g shallots, chopped
500g pumpkin, diced
50ml Extra Virgin olive oil
500ml vegetable stock
80g of Grana Padano Riserva, grated
Preparation: