Our web-site could not miss a dish that takes inspiration from Anice Stellato, one of our favorite restaurants in Venice. It is a pumpkin puree, whose sweetness is counterbalanced by the bitterness of radicchio to which is added the unmistakable flavor of fresh goat cheese.
A recipe that is simple to make but has a wise balance of flavours.

Ingredients for 4 people

  • 1 kg of pumpkin;
  • 2 potatoes;
  • 2 shallots;
  • Pepper;
  • Chili;
  • Extra virgin olive oil
  • Salt;
  • Vegetable broth;

To be added add to the velouté:

  • Radicchio
  • A clove of garlic;
  • Fresh Goat cheese or Robiola;

Cut the potatoes and pumpkin into cubes and chop the shallot. Prepare a sauté with oil, shallots, pepper and chilli. Let it brown and add the pumpkin and potatoes. Cook everything for a few minutes over a not too high heat. Add vegetable broth until the potatoes and pumpkin are covered. Cook for about forty minutes until the pumpkin and potatoes are soft. Puree them with a mini blender until you obtain a soft velvety consistency.

Chop the radicchio and sauté it in the pan with a clove of garlic.

Add the radicchio and robiola to taste to the dish with the cream soup.

p.s. if you want to increase the contrast between the pumpkin soup and the radicchio, cook the latter with the lid on to make it more bitter.

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