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Clam and pumpkin pie.
Clam cake with pumpkin cream of Bio Sun Mediterranean
1 sheet of pasta breeze
300 gr. of clams
1 pot of pumpkin and coconut cream
75 gr. Of flour
1/2 l. milk
- To make the béchamel, chop the chives and garlic cloves finely and put them in a pot with a little oil. Add the meat of the clams and sauté. Incorporate the flour and rehógala.
- Pour the juice of the clams and the milk little by little while you move with a rod. Season, add chopped parsley and cook for 5 minutes. Spread the béchamel over the shortcrust pastry. Reservation.
- Add the pumpkin and coconut cream jar along with the eggs and mash. Pour the mixture over the béchamel sauce and put the cake in the oven. Cook at 200º C for 15 minutes. Let it temper, unmold and serve in portions. Garnish with a sprig of parsley.