Fish with saffron
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Velvety gingerbread pumpkin
ingredients
servings
6
Pumpkin
700 grams
Potatoes
600 grams
Onions
1 unit
Carrots
1 unit
Extra virgin olive oil
2 spoons
Iodized salt
to taste
Black pepper
to taste
Nutmeg
to taste
Ginger
1 teaspoon
Vegetable broth
2 liters
Type 00 wheat flour
2 spoons
Butter
50 grams
single courses from Italy - Sicilia
Velvety gingerbread pumpkin
Velvety gingerbread pumpkin
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
the classic .... dish of this period
preparation
step 1
The broth: prepare 2 lt. vegetable broth with 1 nut or fresh vegetables
step 2
Pumpkin: Cut it into jars, season with a salt grit of ground black pepper and nutmeg
step 3
Potatoes: cut into pieces but prepare them for the moment to not make them dark
step 4
Cooking: sliced the onion and sliced the carrot to brown them in a large pan with 2 tablespoons of oil
step 5
once browned, add potatoes and pumpkin cover with broth and cook for 40 minutes
step 6
Blend: after about 40 minutes of cooking, remove the pan from the fire and with the minipimer blend the mixture
step 7
Ginger: put the pan with the baking mixture add grated ginger and stir
step 8
Thinner: soften the butter, and compact it with flour add to the pumpkin compound
step 9
flame up and with a whip, mix for 1 minute or until it becomes thicker if necessary, adjust salt
step 10
serve with an extra virgin olive oil
