As often happens in my kitchen, are random circumstances that gave rise to this dish. That is, the fact that the fridge had two of those beautiful Dumpty just over a pound each and, coincidentally, I was reading Comfort Me with Apples, Ruth Reichl, Gourmet Magazine to that of intend (small book nice, light entertainment peppered with the occasional recipe - a little 'Sex in the City culinary version ...). One of the recipes contained in this book I was intrigued enough to want to try it, even if a little 'revisited as my usual. Reichl calls the pumpkin because it uses the Swiss Emmental. But I have to confess that despite my deep omnivorous nature, that is the only cheese ever that I've never liked it. Therefore, outside and inside the Emmenthal Bitto. A moderate reduction in the amount of cream so indicated and go out ... we had a nice dish for those that do well in this season when, despite the sunny days, the evening is still fresh. On the other hand you know, when it comes to pumpkin, Americans are masters ....
Ingredients - for 2 people as a main dish
second round pumpkins from about one o'clock 1kg
few slices of bread (baguette type or slippers)
Bitto cheese 150g sliced \u200b\u200b2mm
3 eggs 100ml cream 200ml milk
salt and pepper nutmeg
Cut the pumpkin shell at two and empty it with a dig of seeds and filaments. In each contain two layers of pumpkin bread with cheese and two alternates. In a bowl, beat eggs with milk, cream, salt, pepper and nutmeg. Distributed within the two pumpkins. Cover with the cups and bake at 180 degrees for about 1 hour. Serve. Easy, and it is always quite fun to eat by digging directly inside the pumpkin ...
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