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Autumn pie with red cabbage and pumpkin

Autumn pie with red cabbage and pumpkin

What a delicacy the autumn pie, prepared with simple and genuine ingredients, such as red cabbage, pumpkin, pine nuts and onions. The flavors mix and enhance and the aromas fill the nostrils as you savor this beauty. Moreover, red cabbage and pumpkin pie is also a valuable source of health properties. Baked pumpkin provides minerals and beta carotene, which is a powerful antioxidant. Red cabbage contains anti-aging anthocyanins and fibers, which are useful for the health of the gut microbiota. The touch of roquefort confers taste but also, as evidenced by scientific research, anti-inflammatory and cardioprotective properties (Petyaev et al, Med Hypotheses, 2012). Finally, pine nuts strengthen bones and the immune system. In short, health is served!

Ingredients for the dough

300 grams of semi-whole wheat flour
50 grams of whole-wheat flour
100 ml of white wine
3 tablespoons of extra virgin olive oil
Warm water
Sea salt, finely ground

Ingredients for the filling

300 grams of red cabbage
400 grams of pumpkin pulp
1 red onion
50 grams of roquefort cheese
A handful of pine nuts
Piece of fresh chili cut into slices
Sea salt

Preparation of the dough

Place the flour on the work surface and pour the wine, oil and a pinch of salt in the center. Knead and add as much lukewarm water as you need to obtain a smooth and soft dough. Continue to knead the dough until it forms a ball. Place the dough in the fridge for 30 minutes. After this time, take the dough from the fridge and divide it into two parts, one larger and one smaller. Roll out the largest dough and line a 26 cm diameter pan with this, taking care to cover the walls as well. Keep the smaller dough aside. Then prepare the filling.

Preparation of the filling

Cut the red cabbage into strips and finely slice the onion. Brown the onion in a pan with two tablespoons of extra virgin olive oil. Also add the red cabbage and cook for about ten minutes, at the end of cooking add a pinch of salt and the chilli. Cut the pumpkin into slices and bake in the oven for 20 minutes at 180° C. In a bowl pour the red cabbage and onion, the pine nuts, add the pumpkin cut into cubes and the roquefort cheese cut into small pieces.

Preparation of the pie

Pour the mixture onto the bottom of the pie. Roll out the second dough left aside with a rolling pin and use to cover the cake. Then, seal the edges well, bringing the excess part of the dough back inside. Brush the surface with a tablespoon of emulsion of extra virgin olive oil and water and prick the surface of the cake using a fork or scissors. Bake at 180 degrees for 35 minutes. Remove from the oven and let it cool down, then get ready to enjoy this autumn delight!
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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