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Delica pumpkin and Friscous velouté

Recipe by: Vittoria Percivalle

Delica pumpkin is truly very versatile in culinary preparations.

In this case we wanted to try it in combination with another Italian specialty which is the DOP potato from Bologna (Primura variety)

Ingredients for 2 people

1/4 Delica pumpkin previously baked in the oven
3 Primura variety potatoes
Oil
Salt
Pepper
Water
Friscous

Procedure

Peel and cut into cubes the Delica pumpkin previously baked in the oven (180 degrees for 50 min).

Peel the potatoes and cut them into cubes.

Put in a pot with salt, pepper and oil.

Over medium/low heat, let the ingredients flavor, stirring from time to time.

Then add the water little by little, letting it be gradually absorbed by the pumpkin and potatoes.

Once the potatoes are also cooked (20-30 min), blend with a mixer to homogenize everything. If desired, you can add Parmigiano Reggiano at the end of cooking.

Plate and garnish with Friscous.

Enjoy your meal!