Pumpkin cream with radicchio
Instructions
Peel pumpkin Peel and internal filaments and cut it into cubes.
Peel the potato and wash it.
Peel and wash the radicchio and cut it into pieces.
Heat the oil in a saucepan and, moderate focus, let dry chopped onion.
Stir often, making sure not browned and then, after about 15 minutes, add the pumpkin cubes and raised the flame.
Add salt, pepper and a rub of nutmeg and let the pumpkin spice in the sauce for 5-6 minutes.
Squirt with 100 cl of boiling water, add the potato and the nut and let it cook for about 30 minutes.
When cooked pass anything from food mill or blender to obtain a smooth cream well.
Put it back on the fire and when it raises the boil join the radicchio and simmer again for a few minutes so that it remains almost raw radicchio and crispy.
Its bitter taste creates a nice with the sweet flavor of the pumpkin.
Serve the soup hot, sprinkling of grated cheese.
Ingredients and dosing for 4 persons
- 600 g of yellow squash
- 1 mealy paste large potato
- 1 onion
- 2 tablespoons of olive oil extra virgin
- 3 heads of radicchio di treviso (200 g)
- 2 tablespoons of grated parmesan cheese (or cheese grated parmesan)
- 1 rub of nutmeg
- Salt
- Pepper