Drive away with green broad beans and ricotta
-3 recipes
Velvety pumpkin and potatoes
ingredients
servings
4
Pumpkin
600 oz
Potatoes
300 oz
Extra virgin olive oil
30 oz
Onion
1 half
Water
800 oz
Fresh rosemary
2 sprigs
Salt
4 pinches
Black pepper
1 pinch
soups from Italy - Campania
Velvety pumpkin and potatoes
Velvety pumpkin and potatoes
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty in autumn evenings
preparation
step 1
Wash, peel and cut into pieces both the pumpkin and the potatoes
step 2
In the bimby put the oil and the onion to fry for 3 min. At 100 ° vel. 1
step 3
Then add pumpkin and potatoes always at 100 ° for 5 minutes vel. 1
step 4
Then add water, and salt and pepper to taste, put the sprigs of washed rosemary and cook for 40 minutes at 100 ° vel. 1
step 5
When cooked, blend for 20 seconds. At vel. 10. Let stand for a few minutes remove the sprigs of rosemary and pour into the soup dish season with a teaspoon of Evo oil and to taste bread crostini a ground of pepper and good appetite
