Cream of pumpkin with crunchy prosciutto

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MASTERY Level
30 min
656 Views
 
MASTERY Level
0 People
30 min
INGREDIENTS for 0 people
  • 2 lb pumpkin
  • 3 slices Prosciutto di Parma
  • 1 sprig rosemary
  • ½ cup extra virgin olive oil
  • 1 red onion
Preparation

First remove the pumpkin seeds and then cut it into segments, then bake in oven at 180°C (350°F) for 20 minutes. Once cooked blend with salt and olive oil.

 

Meanwhile, stew the red onion with a drop of olive oil and rosemary.

In another saucepan, brown the prosciutto cut into strips until crunchy. Add the onion.

 

Using a sac à poche serve the cream of pumpkin and garnish with the prosciutto and the onion.

Winter Fall Dairy free Eggs free First courses
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