FENDI SS 2014 Carrot cream

FendiSoup

When I was a child..

I wanted to do a creative job, then I grew up and I still wanted to do a creative job. I started to take the first steps into the world of job and what I experienced was enough to make me understand that someone may destroy your desires in only a few days, tear your wings towards freedom off and convince you that dreams do not exist. However, if I’ve been here for almost two years to amuse you and sometimes to bore you with my stories, that means that your dreams have a reason to exist. No matters your social class or status, not even your age: your dreams know no boundaries. Tell people around you about your aspirations and feelings, and beware of those who do not believe you! Learn how to listen to yourself, because we are all special and we deserve a chance. Even the pumpkin I had in the fridge deserved a chance and I couldn’t help but take it!

 

Recipe. FOR 4 PEOPLE

1kg pumpkin + 1 shallot + 1 pinch of nutmeg + 1 liter of vegetable stock* + 2 tablespoons of coarsely chopped nuts + olive oil + salt + pepper + Parmigiano Reggiano DOP cheese for serving.

Peel the pumpkin and dice it. In a large saucepan, sauté the chopped shallot with a little olive oil. After 3 minutes, add the diced pumpkin, cover with a lid and cook on low heat for about 20 minutes, adding a ladle of stock until the pumpkin gets soft. It ‘s important not to let the pumpkin stick to the pan, for this reason always keep the stock at hand. After this time, strain the pumpkin through a sieve to turn it into pumpkin puree. Add chopped nuts, a pinch of nutmeg, a tablespoon of olive oil and serve with plenty of Parmigiano Reggiano DOP cheese.

*FOR THE VEGETABLE STOCK.

1 stalk of celery +2 carrots + 1 onion + parsley + extra virgin olive oil + salt.

Clean all the vegetables. Peel the carrots and the onion and cut everything in half.  Put all the vegetables in a large pot full of water, salt and cook over medium heat for 20 minutes. Add a tablespoon of oil and cook over low heat for another 20 minutes. Strain the stock into a large clean saucepan and keep at hand.

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