Talking about Spanish tapas, I got a great desire of it!
… and since Spain is far away, I decided to make a 100% made in Italy version, ideal in autumn: pumpkin cream, crispy speck and rosemary.
Tell me: what about your real or immaginary travel?
MAKES AB.. 10 PIECES
READY IN 20′
INGREDIENTS:
INGREDIENTS:
1 teaspoon chopped onion
2 tablespoons extra virgin olive oil
1 medium potato
8,8 oz pumpkin
2 glasses hot water
Salt and Pepper to taste
2,5 oz Italian speck
1 baguette loaf
Extra virgin olive oil to taste
Chopped rosemary to taste
STEP 1:MAKE THE PUMPKIN CREAM
Coarsely slice onion and fry gently with oil.
Cut potato and pumpkin into squares, removing the outer skin, filaments and inner seeds. Add them to the pan and cook for 5 minutes.
Continue cooking by adding water, salt and pepper. Cook covered with a lid over medium heat for about 10 minutes.
When vegetables starting to flake are ready.
Blend to get a velvety cream.
STEP 2: COOK SPECK
Slice Italian speck,
and cook it for about 10 minutes over low heat to make it crunchy.
STEP 3: TOAST THE BREAD SLICES
Cut a baguette into 2 cm thick slices, add a drizzle of oil and toast them on a hot grill for 5-6 minutes.
STEP 4: COMBINE THE CROUTON
Take a toast, spread a layer of pumpkin cream, add speck and chopped rosemary.
#getBready & enjoy your meal
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