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Pumpkin velvet with Borlotti

ingredients

servings

4

Pumpkin

800 oz

Onions

150 oz

Potatoes

200 oz

Fresh sage

3 oz

Fresh rosemary

3 oz

Borlotti beans

120 oz

Iodized salt

1 oz

Pepper

1 oz

Extra virgin olive oil

20 oz

first courses from Italy - Liguria

Pumpkin velvet with Borlotti

Pumpkin velvet with Borlotti

vegan high in fiber source of C vitamins high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin velvet with Borlotti

A first, light, low-calorie, full-bodied, beta-carotene and fiber

Pumpkin velvet with Borlotti step 1

step 1

Soak the borlotti beans and leave them 24h. Then boil them in water previously salted and let them cook for about 1 hour.

Pumpkin velvet with Borlotti step 2

step 2

Clean and wash all the vegetables. Put them in a pot full of water, adding sage and rosemary. Salad at will. Let it cook for about 1 hour.

Pumpkin velvet with Borlotti step 3

step 3

When the vegetables are cooked, blend them with a diving mixer.

Pumpkin velvet with Borlotti step 4

step 4

When serving, place a spoonful of boiled beans in a bowl, add the pumpkin cream and garnish with a crust of Evo oil and a sprinkle of pepper.

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