The warm musky spicy laste of sage teams well with pumpkin Bruise sage leaves lightly with a rolling pin to maximize the flavor
IV2 cups (310 g) plain flour pinch each of salt and pepper
2 large eggs
2 teaspoons olive oil
2 cups (500 ml) chilled water
47, lb. (2 kg) pumpkin, peeled, seeded and coarsely chopped 2 tablespoons olive oil, extra 7 oz. (200 g) fresh ricotta V/j cups (180 g) grated parmesan half a small red chili, finely chopped 1 teaspoon dijon mustard 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh parsley leaves 1 clove garlic, finely chopped 'A cup (60 g) grated parmesan, extra
Burned butter and sage sauce 27. sticks (250 g) salted butter 20 fresh sage leaves
1 Combine flour, salt and pepper, eggs, oil and water in large bowl. Whisk until smooth; mixture should be consistency of single cream. Stand 30 minutes before cooking.
2 Heat lightly oiled non-stick frying pan; pour V* cup batter into pan, tilting pan to coat base with batter. Cook 1 minute, or until underside is golden. Using plastic spatula, loosen pancake; turn and cook other side for a further 30 seconds. Repeat with remaining batter to make 6 pancakes.
3 Meanwhile, preheat oven to 350°F (180°C). Toss pumpkin and extra oil in roasting dish; bake 30 minutes, or until pumpkin is cooked and golden.
4 Combine cooked pumpkin, ricotta, parmesan, chili, mustard, chives, parsley and garlic in large bowl; mash mixture with fork, then cool.
5 Preheat oven to 350°F (180°C). Lightly oil 8-in. (20-cm) springform tin. Place one pancake flat on bottom of tin, then top with some pumpkin mixture; repeat layers, finishing with pancake. Press down lightly and sprinkle with extra parmesan. Bake 15 minutes, or until golden.
6 To make sauce, melt butter in small saucepan over medium heat until butter foams and turns dark golden brown. Remove from heat; add sage leaves.
7 Carefully remove pancake stack from tin onto cutting board; cut into wedges. Serve drizzled with burned butter.
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