Ingredient: Water

Quality, authenticity, excellence
Pumpkin and carrot soup

First courses

Pumpkin and carrot soup

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

95 min

Servings:

1 Portions

Ingredients:

400 g Carrots
12 kg Pumpkin
60 g Shallot
80 g Sour cream
20 g Pumpkin seeds
Salt to taste
Black pepper to taste
40 g Extra virgin olive oil
1 l Water
Sage 2 sprigs
Thyme 2 sprigs
Rosemary 2 sprigs

PREPARATION

1

To create the pumpkin and carrot soup, you can start by cleaning the pumpkin. Using a knife, remove the skin, then divide it in half and with a spoon take the seeds inside. Cut the pumpkin first into slices and then into cubes, resulting in about 850 g. Pass the peeled carrots and cut them into thick slices about 1.5 cm.

2

Prepare the bunch of herbs by tying sage, thyme and rosemary with a piece of string. Cut the shallot into slices and transfer them into a pan where you have already poured the oil. Add the aromatic herbs and let everything brown over a low flame for about 10 minutes.

3

Then remove the aromatic sprig and add both the pumpkin and carrots. Adjust the salt and let it cook together and stir occasionally for 5 minutes. Pour in the water, cover with a lid and leave to cook for about 40 minutes. In the meantime, toast the pumpkin seeds too: transfer them to an oven dish and bake at 190° until they are well browned, then set aside for about 15 minutes.

4

As soon as both pumpkin and carrot are cooked, turn off the heat and blend everything with an immersion mixer until you get a smooth and homogeneous cream. Serve the soup and garnish the dish with a spoonful of sour cream, pumpkin seeds and a pinch of black pepper. Taste your velvety carrot and pumpkin soup while it is still hot.

Condividi:
Quality, authenticity, excellence
Roses cake

Dessert

Roses cake

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

180 min

Servings:

1 Portions

Ingredients:

300 g of Manitoba flour
200 g of 00 Flour
250 ml of Milk
80 g of sugar
150 g of Butter
1 Egg
Lemon zest
10 g of Fresh brewer’s yeast
Icing sugar
Water
Amaretto liqueur

PREPARATION

1

First, melt the butter and let it cool.

2

Warm the milk slightly. In a bowl, place the flour, crumbled yeast and sugar and mix together. Gradually add the melted and cooled butter and milk at room temperature, the egg and begin to knead vigorously until the dough is smooth, homogeneous and elastic.

3

Cover the dough and leave it to rise for about two hours until it has doubled in volume. Deflate the dough with your hands and make a rectangle about half a centimetre thick.

4

Use soft butter for the filling, so take it out of the fridge at least 2 hours before starting. Brush the entire dough rectangle with butter and sprinkle the surface with plenty of caster sugar. Cut the dough rectangle with butter into 11 strips. Roll each strip and place them in a well-buttered and floured 24cm diameter baking tin. Cover and leave to rise for about 1 hour.

5

Once the roses cake has risen, brush it with plenty of butter. Bake the roses cake for about 35 minutes in a static oven at 180° until the surface is golden brown.

6

In the meantime, prepare the alcoholic syrup: put the water in a saucepan, add the sugar and stir with a whisk. Put the water on the heat without bringing it to the boil and continue stirring until the sugar has dissolved. Turn off the heat and add the amaretto liqueur to the syrup; part of it will evaporate immediately due to the heat in the solution.

7

Stir again, transfer to a small bowl and leave to cool, stirring occasionally before use. Your alcoholic syrup is now ready.

8

Now take the roses cake out of the oven and leave it to cool completely. Then, with the help of a brush, sprinkle the entire surface of the cake with the previously prepared alcoholic syrup; alternatively, you can dust it with icing sugar.

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