Stuffed whole chicken thighs
first courses from Italy
Cream of pumpkin soup with shrimp lardellati
Cream of pumpkin soup with shrimp lardellati
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Easy, quick and impressive is suitable as a first course or a mini version with a single shrimp as an appetizer. Why not try it for Easter dinner for a change?
preparation
step 1
First concern ourselves shrimp: clean them from the shell and heads from shrimp and set aside in a bowl. The differences, however, put them in a saucepan with acclimatize and sea salt.
step 2
Boil the comic and cook for at least 15-20 minutes.
step 3
Once the balloon is ready to dedicate velvety: you heat over low heat in a saucepan two tablespoons Dolio to which you will add the onion cut into small pieces and dalloro leaves.
step 4
Do take the heat, add the pumpkin and cook for a few minutes. Now cover the vegetables with the comic, filtering it with the help of a strainer, and cook until the pumpkin is soft.
step 5
Eliminate lalloro and blend until smooth and creamy, possibly helping with another bubble or if the velvety was too liquid making cook another few minutes. Season with salt
step 6
Take care in the meantime the shrimp: you first heat the oven bringing it to 180 °.
step 7
Wash the shrimp and pat dry well with paper towels.
step 8
Wrap then each shrimp with a slice of bacon, resting them on a baking sheet covered with baking paper.
step 9
Flavor the shrimp with the rosemary needles and bake at 180 ° for about 10 minutes, until the lard will be lightly browned and crisp.
step 10
Serve by putting in every dish the soup and 2-3 prawns per person. Finish with a dolium wire, a sprinkling of freshly ground black pepper and chopped fresh rosemary.