Pumpkin Pancake withTurkey Breast, Chestnuts with Rosemary, Sour Cream and Toasted Radicchio
Thanksgiving Italian style: an Italo-American recipe created to celebrate Thanksgiving Day, the national holiday of the United States.
Servings: 4 persone
Ingredients
- 160 gr pumpkin purée baked
- 2 nr Eggs
- 50 gr Parmesan
- 80 gr Flour
- 150 ml Milk
- pinch Salt
- pinch Pepper
- 1 teaspoon Savory cake leavening agent
- 1 walnut Butter
- 2 heads Radicchio
- 100 gr Chestnuts boiled
- some needle Rosemary
- 2 packs Turkey breast Citterio slices 80g or equivalent
- q.b. Sour cream
- 1 nr Corn on the cob grilled
Instructions
Pumpkin Pancakes
- Bake the pumpkin for 20 minutes to obtain 80 grams of pumpkin purée. Let it cool completely.
- In a bowl, mix the pumpkin purée with the flour, eggs, Parmesan, milk, and leavening agent. Season with salt and pepper.
- Grease a non-stick pan with a bit of butter, add a few spoonfuls of batter, and cook over medium heat for a few minutes, then flip and finish cooking. Continue until about 10-12 pancakes are made.
- Meanwhile, wash the radicchio and cut into cubes. Sauté with a dash of extra virgin olive oil, season with salt and pepper. Add the chopped chestnuts, flavor with rosemary, and continue cooking for five minutes.
- Add the chopped chestnuts, flavor with rosemary, and cook for five more minutes.
- Plate the pancakes, topping with sautéed radicchio and chestnuts, slices of turkey breast, and serve with sour cream and grilled corn on the cob if desired.
- Serve immediately while still warm.