Need a bit of comfort when outside is grey and rainy? Try this pumpkin soup. Its texture is silky – although no dairy product is in it – but of course some raw extra virgin olive oil is added to the recipe to enhance the taste of this delicacy. For 4 servings Ingredients: 650 grams of pumpkin, peeled, deseeded and chopped into chunks 500 milliliters of vegetable stock 1 onion, finely chopped Extra virgin olive oil To decorate: 125 grams of mushrooms, sliced 1 garlic clove Salt Parsley, finely chopped Extra virgin olive oil Directions: Combine in a pan pumpkin, onion and vegetable stock. Bring to boil and let simmer for about 20 minutes, covered, until pumpkin is tender. Mix with a blender until obtaining a perfectly smooth cream. Serve hot, decorated with few drops of extra virgin olive oil and mushrooms prepared as follows: In a pan, heat at medium temperature 3 tablespoons of extra virgin olive oil. Add the sliced mushrooms and salt at your taste, and stir regularly until cooked – you will need few minutes. Add parsley.
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We know that we love olive oil for its taste and for its benefits. Frying vegetables with olive oil has recently been demonstrated to be a healthy cooking method – even healthier than boiling! So why not thinking of a special, autumn treat? Pumpkin croquettes are savory, melting in your mouth…crispy on the outside! Frying them with olive oil will add a special taste to your preparation…and you will be free to enjoy! Makes 15 to 20 croquettes, depending on the size Ingredients: 250 grams pumpkin, peeled and chopped 1 onion, chopped 1 chili pepper Salt 1 cup vegetable broth 100 grams flour 50 grams parmesan cheese + additional 75 grams, finely grated 2 eggs 75 almond powder Extra virgin olive oil to fry Directions: In a pan, cook at mild temperature pumpkin, onion, chili pepper, salt and broth, until broth is totally absorbed and you obtain a dense puree. Let cool. Mix the pumpkin mixture with flour, 50 grams of parmesan cheese and mix well. You will obtain a soft and sticky mixture. Beat 2 eggs. Mix almond powder and 75 grams parmesan cheese. With the help of a spoon, take a small quantity of the mixture (like a walnut) and roll it first in the beaten eggs and then in the mix of almond powder and parmesan cheese. Pour extra virgin olive oil into a deep pot, fill it half full. Remember that the pot walls should rise enough to avoid oil spillovers. Heat the oil – check that it has reached the boiling temperature by putting a small piece of mixture in the oil: small bubbles should appear. When you see the bubbles, put few croquettes at the time. Turn once or twice until they get golden brown. Serve immediately. |
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