400 g pumpkin
100 g of olives
50 g bacon, diced
40 g pine nuts
a sprig of mint
a small bunch of parsley
extra virgin olive oil
1 Cut the pumpkin into thin slices, arrange on a plate lined with baking paper and brush with 2 tablespoons of oil emulsified with 2 tablespoons of water and a pinch of salt. Cover the slices with a second sheet of parchment paper and bake in preheated oven at 200 degrees for 20 minutes.
2 Pitted olives, coarsely chopped pulp and mix it with a ten-leaf parsley and mint, washed and chopped. Heat a nonstick frying pan, and without seasoning, saute the diced bacon and pine nuts over medium heat until starting to brown.
3 Place the center of the plates with a layer of pumpkin slices, sprinkle with the chopped olives and herbs and continue with the layers to build up a puff pastry. Ultimate
with bacon and pine nuts and serve immediately.
Published in: Cooking