Crocchette with aromatic pesto
and pumpkin cream

Preparation:

• Soak the legumes with bay leaves and a small piece of the kombu seaweed. Change the water several times while soaking.
• After the soaking time, boil.
• Roughly chop the boiled legumes.
• Finely chop the onion and carrots. Add the legumes to a bowl with the vegetables and three cereals. Knead well. Blend 1/3 of the mixture. Mix ingredients well, incorporating Verna flour and aromatic pesto, season with salt.
• Form croquettes, coat in breadcrumbs.
• Fry and serve hot with the pumpkin cream.

Preparation of aromatic pesto:

• Dip the spinach leaves in boiling salted water for 30 seconds and then cool in water and ice.
• Toast the pine nuts and walnuts, blend them finely until flour-like. Incorporate the spinach. Blend, add the yeast and mix.
• Stir in the extra virgin olive oil and soya milk until mixture is full-bodied but not grainy.

Preparation of pumpkin cream:

• Roast the pumpkin, seasoned with salt, extra virgin olive oil and rosemary in the oven.
• Stew the shallot with water, salt and extra virgin olive oil.
• Remove the rosemary and then blend the pumpkin with the shallot and spices to obtain a smooth, uniform cream.

Notes:

• To make the most of these preparations you could decide to use your aromatic pesto paired with Le Stagioni d'Italia Linguine complemented with toasted sunflower seeds and grated lemon rind.
• The pumpkin cream can also add flavour to delicious toasted croutons flavoured with Le Stagioni d’Italia extra-virgin olive oil and boiled Le Stagioni d’Italia borlotti beans.