maltatoday | SUNDAY • 2 JANUARY 2022
10
FOOD
Pumpkin, ricotta
and quinoa pie
Micheal Diacono uses leftover pumpkin from
carving jack o'lanterns for Halloween. He adds
it to quinoa and ricotta and stuffs it puff pastry.
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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1 leek
200g white pumpkin
200g orange pumpkin
Salt and pepper
1 tsp cinnamon
400g ricotta
1 cup quinoa, cooked
1 dried gbejna
1 sheet puff pastry
1 egg
INGREDIENTS METHOD
1. Chop the leek and gently fry in a pan until
soft. Be careful not to brown.
2. Add the pumpkin and the squash and
season with salt and pepper and the
cinnamon.
3. Add a little water and allow to fry for a few
minutes until soft.
4. Allow to cool a little and the add the
cooked quinoa and mix well.
5. Add the ricotta and the gbejniet.
6. Place the filling into the centre of the
pastry sheet and seal.
7. Cover with egg wash and bake in a
preheated oven at 200C for 20 mins.
8. Allow to rest for 5 mins before serving.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
