Velouté of pumpkin and clams flavored with anchovies. This is the #soupinspiration I want to share with you this week. As I [...]
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Velouté of pumpkin and clams flavored with anchovies

Giu 27 / 2017 6:39AM

Alice o acciuga

Velouté of pumpkin and clams flavored with anchovies. This is the #soupinspiration I want to share with you this week. As I told you two days ago, I read a marvellous book edited by Irene Rizzoli for Mondadori Electa. It is dedicated to the world of anchovies and it is titled Alice o Acciuga?. As I really love anchovies, I found this recipe which tastes really good and you can find it on the book at pag. 177.

Preparation time 50 minutes

Ingredients for 4 people Velouté of pumpkin and clams flavored with anchovies

400 gr pumpkin peeled

2 small potatoes

1 leek

1 small onion

4 anchovy fillets

1 130 gr jar of clams in brine

1 sprig rosemary

1 bunch parsley

extra virgin olive oil

salt, freshly ground pepper

 

PREPARATION:

Sauté the chopped onion and sliced leek in a saucepan with 2 spoonfuls of oil. Chop the anchovy fillets and dissolve them in the oil. Add a pinch of salt, the diced potatoes and pumpkin, and a few needles of rosemary. Cook for a few minutes, then add 1.2 liters of hot water, cover and cook for 30 minutes. Drain the clams, add their liquid to the soup, and simmer for 5 minutes in an uncovered pan. Purée the soup to a cream with the hand blender. Season the clams with peppe, a little olive oil and chopped parsley, then mix in two-third of them with the velouté. Pour the soup into individual bowls, garnished with the clams and serve with crispy pumpkin-shaped croutons. (Recipe from Alice o acciuga, edited by Irene Rizzoli, Mondadori)

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