martedì 21 ottobre 2008


Soup - First course

1 1/2 lb pumpkin, peeled, seeded, cubed
4 cups milk
5 oz Spaghetti
Parmigiano, grated to drizzle
Olive oil to drizzle

Bring a pot of water to a boil, add salt and pumpkin; cook until tender.
In the mean time, break the spaghetti into 2" pieces.
Drain and puree half of the pumpkin.
Transfer both pureed and cubed pumpkin into a heavy bottomed pot, add milk, stir well and bring to a aboil; add salt and spaghetti, stir often and cook until "al dente" (7-8 minutes).
Remove from heat, serve and drizzle with grated parmesan and olive oil.
To add more flavor you can use nutmeg, rosemary and sage. For a creamy texture (but a less sweet taste), you can use the spices mentioned above, cook and puree a big potato (with the pumpkin) and add salted water to cook spaghetti.

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