For the last day of October, the anniversary of the Dead, not only carved pumpkins, but also a delicious velvety soup… always made with pumpkin.
Sweet … and scary Halloween everyone!
PUMPKIN SOUP
what you need
pumpkin
potatoes (in 3/2 ratio)
leek,
olive oil, salt, pepper
how you do
Clean the vegetables and chop, not too small.
They can cook without water, in a pot with a pinch of salt, pumpkin will squeeze out the water from the vegetables and facilitate cooking.
Cook well for about 25 ‘. When ready, if there is water in excess drain and conserve it. Mix the vegetables with the pimer and when finished, adjust the density with the water that was kept aside. Add salt and oil as wish.
Serve with a garnish of leaves of fried “braschetta” (local black cabbage).
The leaves of braschetta, to be fried with success, must be very fresh: the water contained in the leaves reacts with the oil and make them crispy in the right way.
Maurizio Marsili
& nbsp;
Locanda Vigna Ilaria – Via della Pieve Santo Stefano 967c –
www.locandavignailaria.it
Tel. 0583.332091 cell. 3293872159 – info@locandavignailaria.it