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Pumpkin velvet with coconut milk, bottarga and lemon air

ingredients

servings

2

Pumpkin

500 oz

Leeks

1 unit

Lemons

1 unit

Mullet roe

30 oz

Coconut milk

4 spoons

Ginger

2 teaspoons

Turmeric

1 teaspoon

Fresh rosemary

1 sprig

Mustard seeds

5 oz

Vegetable broth

to taste

Chili powder

to taste

Extra virgin olive oil

to taste

Iodized salt

to taste

soups from Italy

Pumpkin velvet with coconut milk, bottarga and lemon air

Pumpkin velvet with coconut milk, bottarga and lemon air

with fish high in iron source of C vitamins high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin velvet with coconut milk, bottarga and lemon air

http://lasalviadisilvia.com/2016/12/03/vellutata-di-zucca-con-latte-di-cocco-bottarga-di-muggine-e-aria-di-limone/

Pumpkin velvet with coconut milk, bottarga and lemon air step 1

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.

Pumpkin velvet with coconut milk, bottarga and lemon air step 2

step 2

Let it caramelize.

Pumpkin velvet with coconut milk, bottarga and lemon air step 3

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.

Pumpkin velvet with coconut milk, bottarga and lemon air step 4

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.

Pumpkin velvet with coconut milk, bottarga and lemon air step 5

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.

Pumpkin velvet with coconut milk, bottarga and lemon air step 6

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.

Pumpkin velvet with coconut milk, bottarga and lemon air step 7

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.

Pumpkin velvet with coconut milk, bottarga and lemon air step 8

step 8

At this point smooth the pumpkin into a blender, helping with your sauce to get the right creaminess. Salt setting.

Pumpkin velvet with coconut milk, bottarga and lemon air step 9

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

Pumpkin velvet with coconut milk, bottarga and lemon air step 10

step 10

Blend with the minipimer to get the air, taking care to tilt the container slightly to facilitate bubble formation.

Pumpkin velvet with coconut milk, bottarga and lemon air step 11

step 11

Apply to the bottom of the bowls a bottarga grated. Join the soup and decorate with strips of coconut milk.

Pumpkin velvet with coconut milk, bottarga and lemon air step 12

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

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