The recent trip to Rome has filled my eyes with archaeological wonders and my belly of an unpronounceable amount of carbohydrates (ps: Bonci I love you)
Buffalo mozzarella, artichokes, Pecorino cheese and Mr. Guanciale are just some of the incredible gluttonies I tasted there.
When you eat and cook the products in their homeland it’s a completely different story. And so it was for my pumpkin soup: so different from my usal soup thanks to the original Roman Guanciale!
SERVES 4 PERSONE
READY IN 25’
INGREDIENTS:
½ onion (small)
1 teaspoon extra virgin olive oil
2,5 oz Guanciale
1 teaspoon dry rosemary
1 large potato
28 oz butternut pumpkin
2 cups boiling water
Salt to taste
1 tablespoon butter
Guanciale to taste
Hot water to taste
extra virgin olive oil to taste
1 tablespoon Pecorino romano cheese
STEP 1: SAUTE’
Slice the onion And gently fry in a non-stick pan twith oil. Now add the chopped Guanciale and rosemary.
Brown for a couple of minutes.
STEP 2: ADD THE POTATO
Peel the potato and thinly slice it. Add it to the pan and cook for two more minutes.
STEP 3: ADD PUMPKIN AND WATER
Cube the pumpkin removing the external peel and internal filaments and seeds. Add cubed pumpkin and water it to the pan.
Cook covered with a lid over medium heat for about 20 minutes.
5 minutes before turning the heat off, add salt and butter and mix.
STEP 4: BROWN THE GUANCIALE
While the cream is cooking, you can make guanciale crispy , just cutting it into cubes and cooking it in a non-stick pan over medium heat without adding anything.
STEP 5: BLEND
Blend the mixture to get a velvety cream (if necessary add hot water to taste).
Place two ladles of cream in a dish, add Guanciale, a trickle of oil and sprinkle with Pecorino!
#getBready & enjoy your meal
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