Transparent like a consommé

People :

4

Preparation time :

1 h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 1,5 kg pumpkin (net weight after peeling)
  • 2 courgettes
  • 600 g porcini mushrooms
  • 300 ml of mineral water
  • 50 g of  brown rice
  • Salt and pepper
  • Extra virgin olive oil
Preparation
  1. Bring the 50g of Brown rice to the boil in the 300ml of mineral water whit salt and a splash of oil. Cover and cook on a very low heat for 45 minutes, then set aside.
  2. Liquidize the pumpkins flesh, straining it firstly through a very fine sieve, and secondly through a cheesescloth. Bring the boil, season with a little salt and pepper and reserve.
  3. Gouge out balls from the courgette with a scoop , or else cut the courgette into small cubes .Blanch in lightly salted water for 30 seconds, and then drain, refresh with cold water and reserve .
  4.  Wash the porcini mushrooms well and cut them into even slices. Little oil and sprinkle with salt and pepper. Bake in 190 oven for 5 minutes.
  5. Divide up the rice between the bowls and arrange the blanched courgette balls and the porcini mushrooms straight from the oven on top.
  6. Serve the piping hot clear pumpkin broth at the table, as if it were a clear soup.   
Ginesta de Parés Baltà – D.O. Penedès Polish Hill Riesling de Grosset – Clare Valley (Austràlia)

Additional information

People :

4

Preparation time :

1 h

Difficulty:

Media