Fettuccine with pumpkin cream, champignon and nuts
31 recipes
Cream of Mantua pumpkin with bacon scallops
ingredients
servings
4
Pumpkin
1000 oz
Vegetable broth
1300 oz
Fresh thyme
2 sprigs
Onions
1 unit
Garlic
1 wedge
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
Scallops
12 unit
Laurel
12 leafs
Lard
12 slices
soups from Italy
Cream of Mantua pumpkin with bacon scallops
Cream of Mantua pumpkin with bacon scallops
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Yummy taste, nice to see the presentation and really easy and fast enough to prepare. I think it's a very appropriate dish to be served on special occasions or holidays. As I advanced two smooth portions that I put in the freezer, I have no idea how to use it and soon will tell!
preparation
step 1
Patiently clean the pumpkin by removing the peel and inner filaments then cut the flesh into cubes. In a large saucepan to soften in extra virgin olive oil, chopped onion and thyme sprigs.
step 2
Cook over medium heat for about five minutes then remove thyme sprigs and add the diced pumpkin.
step 3
Stir and cook another 10 minutes and then add the vegetable broth and salt.
step 4
Cook over medium heat, with the lid slightly away, for about 30 minutes, gradually adding the remaining broth pumpkin must always remain below the level of the broth.
step 5
Meanwhile wash the scallops and loosen it with a boxcutter from the shell then with your hands to separate the whites from the orange walnut called called coral.
step 6
Add the orange part of the scallops to the pan with the pumpkin and cook 5 more minutes.
step 7
Then pass the immersion blender to obtain a smooth and homogeneous cream if it were still too thick add a little broth or, in case it is finished, hot water.
step 8
Giving ground pepper, stir and leave on the heat for another couple of minutes.
step 9
For the preparation of the scallops with lard: on a cutting board lay a slice of lard, at the beginning of the slice support the bay leaf and above the scallop.
step 10
tight Roll the slice of lard up at the bottom.
step 11
Once rolled all the scallops, in a large nonstick skillet - without adding oil - make them cook 3 minutes on each side, being careful not to burn them and not to unpack when they turn around.
step 12
Once cooked, put in the dishes piping hot cream of pumpkin and over three Arrange scallops wrapped in bacon with a slight grinding of pepper.
step 13
This refined dish, also suitable for special occasions, I combined with an equally refined Pinot grigio Auburn Petramontis.
