Fish with saffron
soups from Italy
Pumpkin velvet with coconut milk, bottarga and lemon air
Pumpkin velvet with coconut milk, bottarga and lemon air
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
http://lasalviadisilvia.com/2016/12/03/vellutata-di-zucca-con-latte-di-cocco-bottarga-di-muggine-e-aria-di-limone/
preparation
step 1
Once the pumpkin has been cut and the inner filaments are dehydrated, turn the oven to 200 ° C, place the pumpkin on the side of the peel on a baking tray covered with baking paper and sprinkled with large salt.
step 2
Let it caramelize.
step 3
Meanwhile cut the leek and separate the white part from the rest. The scraps that fit the vegetable broth. Cut the heart to thin washers. Also fry the ginger and grate it gently with a microplane.
step 4
Go to the cooking. In a frying pan, pour a spool of oil and slowly sprinkle the leek, helping you, if necessary, with a vegetable broth. Also combine turmeric.
step 5
When the pumpkin is caramelized, peel it and cut it into cubes. Do not bake the skins, but put them in the broth.
step 6
Instead, put the cubes on a flame in the frying pan with the leek for a minute, combining a sprig of rosemary and removing it immediately.
step 7
Cover with vegetable broth and bake for 5. Then, combine the coconut milk, a mustard splash and the ginger and continue cooking until the pumpkin is tender.
step 8
At this point smooth the pumpkin into a blender, helping with your sauce to get the right creaminess. Salt setting.
step 9
At this point quickly make the lemon air, squeezing a lemon, filtering it from any impurities and adding it to a little vegetable broth (no more than the same amount of lemon) and soy lecithin
step 10
Blend with the minipimer to get the air, taking care to tilt the container slightly to facilitate bubble formation.
step 11
Apply to the bottom of the bowls a bottarga grated. Join the soup and decorate with strips of coconut milk.
step 12
A wedge of lemon air over and another abundant bottled grated will close the dish, whose taste, if desired, can be strengthened by a pinch of hot pepper