Velvety Pumpkin
Tonight is really cold, today starts the winter solstice and, moreover, brought us a city covered with a white cloak. Beautiful snow, powder, glistening even a little. If we forget the hardships we are able to enjoy the magic of the branches of trees covered with snow, the rows of bicycles parked until who knows when, the sounds are muffled, softened really. You feel like the soft light of candles, like a hot bath, preceded by a special dinner.
Tonight I tried this new recipe.
Ingredients: 1kg pumpkin clean and cut into large pieces, 1 kg potatoes, peeled and coarsely chopped, 3 stalks of celery, 1 white onion, 6 cloves garlic (I have put less!), 50g of fat, oil Ages , 1 tbsp tomato paste, salt and pepper, 1 sprig of rosemary.
In a frying pan rather high, do quickly braise the onion and garlic in oil with chopped bacon and chopped rosemary. When softened, add the pumpkin, potatoes and celery into large pieces, salt pepper, add the tomato paste and water without covering the vegetables. Cook over medium heat for about an hour and a half. Then pass a sieve and possibly add broth if she were too thick. Enjoy warm with crostini, perhaps spent in a pan greased with oil. Perfect for a winter evening! PS garlic is indeed so, but that is what characterizes the recipe.
Tonight I tried this new recipe.
Ingredients: 1kg pumpkin clean and cut into large pieces, 1 kg potatoes, peeled and coarsely chopped, 3 stalks of celery, 1 white onion, 6 cloves garlic (I have put less!), 50g of fat, oil Ages , 1 tbsp tomato paste, salt and pepper, 1 sprig of rosemary.
In a frying pan rather high, do quickly braise the onion and garlic in oil with chopped bacon and chopped rosemary. When softened, add the pumpkin, potatoes and celery into large pieces, salt pepper, add the tomato paste and water without covering the vegetables. Cook over medium heat for about an hour and a half. Then pass a sieve and possibly add broth if she were too thick. Enjoy warm with crostini, perhaps spent in a pan greased with oil. Perfect for a winter evening! PS garlic is indeed so, but that is what characterizes the recipe.
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