Are you ready to spice up your culinary repertoire?
This pumpkin cream with rosemary essential oil takes the classic fall comfort food to a whole new level.
The subtle flavor of rosemary essential oil mixed with the creamy sweetness of pumpkin adds an aromatic depth that is sure to wow your guests.
In this post, we will provide you with detailed instructions on how to prepare this masterful dish that embraces tradition and innovation like no other, promising not only a delicious meal but also an unforgettable culinary experience!
This recipe was kindly shared by the Trattoria del Sole in Milan
2 kg of pumpkin
1 liter of milk
1 litre of vegetable broth
3 tablespoons of rice
2 tablespoons sugar
2 knobs of butter
salt to taste
2/3 drops of Rosemary essential oil
Cut the pumpkin into quarters and steam it for 20 minutes, remove the seeds and peel and blend it or mash it with a potato masher (alternatively, use a cleaned pumpkin without peel and seeds and cook it in a pan with a glass of water, again for about 20 minutes - if it is too watery at the end, cook for a few more minutes to remove the excess water);
add the milk, rice, a liter of vegetable broth and cook over medium/low heat for 30 minutes so that the rice is well cooked. Season with salt and pepper and add the butter and two or three drops of Podere Santa Bianca rosemary essence. For those who like a sweet taste, add two tablespoons of sugar. Serve very hot as is or accompanied with toasted bread croutons. Enjoy your meal!
