Carrot filling

INGREDIENTS FOR THE FILLING FOR 4 SFOGLIA EGGS:

• 500 g of boiled carrots
• 70 g of grated Parmesan
• 50 g of chopped pine nuts with a few basil leaves
• An egg
• Salt and nutmeg

METHOD:

Cut the carrots into small pieces and sauté them in a pan with butter, salt and pepper.

Puree the carrots and season in a bowl with Parmesan, pine nuts, egg and a little pepper.

If it’s too soft, add a little breadcrumbs… just a little!!