The lovely people at Table de Pablo in Villars (Luberon/Avignon) have shared this seasonal pumpkin recipe with us.
500 grams of flour
Toast the cereal in a preheated over at 190 degrees C until it begins to change colour
Skin and slice the pumpkin into 2.5cm cubes
Immerse in boiling water for a few minutes – until your knife pierces the exterior easily but encounters resistance at the centre.
Plunge the pumpkin into an ice bath to stop the cooking
Roll the pumpkin in the flour and the beaten egg and then the toasted cereal
Let dry for 20 minutes
Fry gently in a pan with olive oil to colour each side
Place on absorbant paper
Cut the croquettes on the diagonal
Place on a tray in the oven to reheat at 180 degrees.
Serve on a cocktail stick dressed with sea salt
Photo credit: C Marie-France.Nelaton/Bthe1.fr
You might also like:
This great pigeon recipe from Michelin starred Le Vivier restaurant in L’Isle Sur La Sorgue and this great ceviche from Restaurant Bacon Antibes
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