John Myers
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Hearty Pumpkin Crumble in Parchment
The perfect hearty pumpkin crumble in parchment recipe with a picture and simple step-by-step instructions.
for the crumb mass
- 5 Pc. Pickled anchovies
- 2 tbsp Capers
- 1 Pc. Chopped garlic
- 50 ml Olive oil
- 50 g Coarsely grated Grana Padano
- 1 tsp Thyme
- 1 tsp Zest of lemon peel
- 30 ml Sherry
- 2 Pinches Chili
- 1 tsp Salt
- 3 tbsp Chopped pumpkin seeds
- 30 g Grated Grana Padano
- 30 g Room temperature butter
- 2 tbsp Rice flour
- 0,5 tsp Stripped thyme
- 0,5 tsp Fleur de sel
- 0,5 tsp Lemon zest
- 1 pinch Pepper
Additionally
- 4 arc Cooking parchment / baking paper, approx. 27x33cm
Pumpkin mix
- Peel the butternut and cut into cubes with a length of 1-2 cm. Rinse the anchovies and cut them into fine cubes. Rinse and roughly chop the capers. Mix the pumpkin with all the ingredients in a bowl and season to taste.
- Mix the ingredients for the crumble mixture well with your fingers.
- Preheat the oven to 175 ° C fan oven. Wrap the cooking parchment about 2 cm on the long sides, fold in half, twist the sides like candy and shape boats that are open at the top for filling. Pour the pumpkin mixture into the paper boats (divide into 4 boats). Then spread the crumb mixture over it. (Up to this point you can prepare everything several hours in advance and keep the boats in a cool place until preparation.)
- Place the filled boats on the wire rack in the preheated oven (center) and bake for 22-24 minutes.
- Take out and let cool down a bit and serve. Good Appetite!
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