Saffron orecchiette with broccoli, pumpkin cream and crispy speck
Procedure
Ingredients · Servings 3
- 240 g Orecchiette
- 300 g fresh broccoli
- 200 g Pumpkin
- 100 g Speck
- 1 sachet of saffron
- Sale
- Baby
- Shallot
Method · 25 min
- Cream of Pumpkin Soup: Place oil and shallot in a pan, sauté, then add the diced pumpkin. Cover with a lid and let it brown.
- Cream of Pumpkin Soup: Place oil and shallot in a pan, sauté, then add the diced pumpkin. Cover with a lid and let it brown.
- Cream of Pumpkin Soup: Place oil and shallot in a pan, sauté, then add the diced pumpkin. Cover with a lid and let it brown.
- Cream of Pumpkin Soup: Place oil and shallot in a pan, sauté, then add the diced pumpkin. Cover with a lid and let it brown.
- Cream of Pumpkin Soup: Place oil and shallot in a pan, sauté, then add the diced pumpkin. Cover with a lid and let it brown.
- Cream of Pumpkin Soup: Place oil and shallot in a pan, sauté, then add the diced pumpkin. Cover with a lid and let it brown.
Cream of Pumpkin Soup: Place oil and shallots in a pan, sauté, and add the diced pumpkin. Cover and sauté for about 10 minutes, adding half a glass of water if necessary. Once cooked, blend everything together.
Bring the water to a boil, and when it reaches boiling point, add the broccoli.
When it starts boiling again, add the orecchiette.
In a non-stick pan, brown the speck until crispy and set aside.
In the same pan where we browned the speck, add oil and sauté the shallots. Drain the pasta, toss it in the sauté pan, and add 1 sachet of saffron. Mix everything together, adding some of the cooking water if necessary.
Serve the orecchiette on a bed of pumpkin cream and garnish with crispy speck.
