Pumpkin cream with pesto
Instructions
Wash well the farro under running water then put it in a bowl of cold water for about 8 hours.
Drain, rinse again and cook in salted water for about 1 hour and a half.
Meanwhile, finely chop the onion, Peel's private pumpkin, then cut the flesh into cubes.
You heat the oil in a saucepan, add the onion and cook over low heat for about 5 minutes.
Then add the pumpkin.
Squirt with the broth and simmer until the pumpkin is disferà (about 30 minutes).
Puree in Blender and put on fire.
Add the farro.
Clean, wash and dry the Basil.
Tritatelo finely with the garlic and pumpkin seeds.
Collect the chopped obtained in a bowl and gradually incorporated the oil making it go down to the wire and stirring with a small whip.
Add salt.
Serve the warm cream into individual dishes seasoning each with a spoonful of pesto.
Note: the farro should be soaked with a quantity of water equal to about twice the volume of grains.
Ingredients and dosing for 6 persons
- 300 g of whole spelt
- == 1 small onion
- 1500 g of yellow squash
- 150 cl of vegetable broth
- 2 tablespoons of olive oil extra virgin
- Salt
- Pesto:
- 1 tablespoon of peeled pumpkin seeds
- 1 sprig of basil
- 1 clove of garlic
- 6 tablespoons of olive oil extra virgin
- Salt