Pumpkin cream with cacioricotta flakes

Recipe by Chef Franco Marino

Ingredients for 4 people:

yellow pumpkin 800 g
white onion 50 g
potatoes n 1
extra virgin olive oil to taste
cacioricotta Tenuta Agrilat 150 g
salt and pepper


Make a bottom in the pot with oil, onion and potatoes. Add the pumpkin and cook with vegetable broth for 40 minutes. Blend and season with salt. Place the pumpkin on a plate and serve with Tenuta Agrilat’s cacioricotta flakes and squid ink.

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