Erbun
The Erbun is a very substantial dish; a cake typical of Dolceacqua, made using minced yellow pumpkin, together with polenta, and flavoured with minced leek.
Ingredients
Puff pastry
1 kg of clean yellow pumpkin
2 eggs
1 leek
Plenty of parsley
Marjoram
1/2 glass of milk
1 handful of polenta flour
2 tablespoons of grated Parmesan cheese
Oil
Salt
Pepper
Preparation
First, cut the pumpkin into very small cubes.
Take a pan, pour in plenty of oil and, after finely slicing the leek, fry it, adding pumpkin, salt and pepper to taste and leave to flavour, then sprinkle with milk.
When the mixture is almost cooked, remove from heat, let it cool and add whisked eggs, parsley, marjoram and cheese. Season with salt if necessary.
Place the puff pastry inside a greased pan with a little oil, fill it with the pumpkin mixture and sprinkle the surface with polenta flour. Toss the edge of the dough and bake in a preheated oven at 175 °C for about forty minutes. Serve the erbun lukewarm.
