People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 500 gr. pumpkin
  • 200 ml. milk
  • 1 vanilla pod
  • 200 gr. Black chanterelle mushrooms (also known as trumpets of death)
  • 12 fresh calamari  squid
  • 1 clove garlic
  • 1 chilli
  • Olive oil
Preparation
  1. Peel the pumpkin and slice into even sized pieces. Reserve.
  2. Put the pumpkin slices on a baking tray with a drizzle of olive oil, half a vanilla pod and a glass of water. Cover the tray with aluminum foil and place in the oven at 190ºC for about 25 minutes. The time obviously depends on the size of the pumpkin.
  3. Pierce the pumpkin with a fork to make sure it is tender, drain, then remove the vanilla. Blend the pumpkin with a glass of milk till you obtain a smooth, even cream. Season and leave on a very low heat.
  4. While the pumpkin  is cooking thoroughly, dry the mushrooms to remove moisture and fry in a tall saucepan with plenty of olive oil. Be careful to fry the mushrooms in small quantities because the oil is likely to splash. Fry the mushrooms for 2 minutes until very crisp. Then dry on paper towels and reserve.
  5. Saute the chopped squid with a drizzle of olive oil, chopped garlic clove and pepper for 2 minutes.
  6. Serve the pumpkin cream in a soup bowl with crispy calamari and mushrooms.
You can also blend the pumpkin with its own cooking water if you want to avoid using dairy products.Young red or white wine

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy