350 gr Kabocha pumpkin (serving 2 as main dish or 4 as appetizer)
120 gr Fresh ricotta or feta cheese
Grind some salted pistachios and set aside.
|Signora Lucia and her morning sweeties|
|View on Capri from Via Sant'Angelo|
|Taverna Pietro Paolo, better known as Stalino|
This end of the year has been crazy. I had a lot of work and a small health problem so I did not take care of you but 2014 is over so new chances, new adventures and surely new recipes.
I was watching a food TV show and I had the idea of this bread cream. As a first culinary experiment I put together my favourite veggie as Mr. Cheese, parmesan. It could be served as antipasto or as a main course, It depends on the quantity you serve.
1 fresella (for 2 people a antipasto)
A clove of garlic
Put a pan over high heat when hot, add the artichokes cut into thick slices. Pour in 1-2 spoon of oil and a sprinkle of white wine. Cook for 12-15 min over medium heat. In the same (or if you prefer another) pan, put a spoon of oil and a clove of garlic, add the fresella, before sopped up in warm water, cook for 5 min. Turn the heat off and put the smashed fresella into a blender. Mic with some water until you get a soft and a smooth cream.
Serve in a soup plate the bread cream with the braised artichokes as some fresh grounded black pepper and Parmesan flakes.