Dessert

Have you ever tasted poppy seed pumpkin muffins in their “salty” version? Chef Nova invites you to try the salty muffins: perfect for an aperitif or a buffet. Follow the recipe!

1. Put the flour and baking powder in a bowl. Stir a little, then add a beaten egg, melted butter, cream, Pumpkin Sauce – Salsiamo alla Zucca, 1 tablespoon of poppy seeds and the chopped scamorza.
2. Salt rule and mix everything.
3. Butter the walls of 6 cups and pour in the mixture of muffins: do not fill up to the brim, because the dough during cooking will swell. Bake in a preheated oven at 180°C for 20 minutes and let cool before serving.

Enjoy the meal!

1. Prepare the shortcrust pastry
2. Beat the eggs with the honey and add the milk
3. Whip the cream and mix with the eggs.
4. Melt half the butter in a saucepan, add to the Salsiamo Pumpkin Sauce and mix.
5. Slowly add the cream of eggs and honey.
6. Roll out the shortcrust pastry in a well buttered 22 cm tart mold and prick the bottom.
7. Pour the pumpkin mixture into the shortcrust pastry and bake at 180 ºC for about 40 minutes.
8. Turn out the pie and let it cool.
9. Meanwhile make the cover: whip the Philadelphia together with cinnamon, then incorporate the Italian meringue.
10. Distribute the cream to the Philadelphia just made on the cold pie, helping you with a spoon.

Enjoy the meal!