Cream of pumpkin, Stockfish and Freshwater prawns
Instructions
In the pressure cooker, FRY in a little olive oil chopped shallots, add the pumpkin and potato, diced small, let them Brown, wet with 100 cl of water, salted, close to 20 minutes computed whistle, then open and blend in cream.
Put in the pot the stockfish, a drizzle of olive oil, garlic and parsley, a glass of wine, close, whistling for 11 minutes, then open, private skin stockfish and filtered her cooking.
Pour into a pot pumpkin cream, join the stockfish, bring to a boil, lessatevi for 3 minutes shelled prawns queues to raw, finally add the stockfish into pieces, a pizzichino of salt, a drizzle of raw oil, ground pepper, stir then serve immediately.
Ingredients and dosing for 4 persons
- 300 g of pumpkin pulp already cleaned
- 180 g of stockfish
- 150 g of potatoes
- 12 prawn tails
- Garlic
- Parsley
- 2 shallots
- 1 glass dry white wine
- 1 thread of olive oil extra virgin
- 1 pinch of salt
- Minced 1 of pepper