Zuppa di Zucca con Balsamico

Recipe serves Prepared for 1 2

Ingredient Amount Scaled amount

Butter Squash Pumpkin 1 Kg 2 Kg

Butter 100 G 200 G

White Onion 150 G 300 G

Garlic Cloves 40 G 80 G

Salt and pepper

Vegetable Stock 1000 ML 2000 ML

Heavy cream 200 G 400 G

Pumpkin seed 200 G 400 G

Olive Oil 50 G 100 G

Recipe

The original version of this dish is Saltimbocca alla Romana ("saltimbocca

Roman-style") which consists of veal, prosciutto and sage, rolled up and

cooked in dry white wine and butter. Marsala is sometimes used. Also,

sometimes the veal and prosciutto are not rolled up but left flat. An American

Saltimboca di Vitello al Forno.

( Veal Tenderloin with Prosciutto di Parma )

To make the velouté, place a heavy-based pan over a medium heat and

add the butter. Once foaming, add the onion and sweat until soft but not

coloured. Add the garlic and cook out for an additional 3–4 minutes

100g of butter, 2 onions, sliced, 2 garlic cloves

Peel and roughly dice the squash. Add to the pan and stir to coat in the

onion, garlic and butter for 5 minutes. Add the stock, cook until the

squash is soft and tender then add the cream. Bring to a simmer then

remove from the heat

200g of double cream, 1kg butternut squash, vegetable stock.

Strain the contents of a pan through a colander (reserving the liquid) and

place the solids in a blender. Blitz until very smooth, adding some of the

reserved stock until you're happy with the texture. Season to taste, pass

through a fine strainer and set aside to cool

For the pumpkin seed paste, combine all of the ingredients together in a

blender and blitz until smooth. Season to taste and set aside

200g of pumpkin seeds, toasted, 50g of pumpkin seed oil, 50g of extra

virgin olive oil and salt.

For the pickled butternut squash, bring the vinegar, water and sugar to

the boil in a pan, then reduce the heat but keep hot. Use a peeler to take

thin strips off the butternut squash and place into the hot pickling liquor.

Remove from the heat and leave to cool

50g of water, 50g of sugar, 200g of butternut squash

Reheat the velouté and use a stick blender to froth slightly. Pour into

warm serving bowls, wrap a strip of pickled squash around your finger to

form a ring and place into the soup. Finish with a swipe of the pumpkin

seed paste, a drizzle of the oil, the toasted seeds and the micro herbs.

Serve immediately

1 tbsp of pumpkin seeds, toasted

1 handful of micro herbs

Balsamic vinegar

pumpkin seed oil