Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 4 | slices of homemade bread |
| 1 | shallot |
| 3 | tablespoons of extra virgin olive oil |
| 200 g | pumpkin |
| 100 g | strakì Sterilgarda |
| q.b. | pepper |
| q.b. | salt |
| q.b. | sage |
| q.b. | pumpkin seeds |
Preparation
- Peel the pumpkin, remove the seeds and cut it into cubes.
- Take a pan, pour in the oil with the finely chopped shallot and cook until golden.
- Add the pumpkin.
- Add salt and pepper and cook for about 20 minutes with the lid on.
- Once the pumpkin has reached a soft consistency, remove it from the heat.
- Blend everything together and add a spoonful of Strakì Sterilgarda.
- Let the blended pumpkin cool.
- Toast the slices of bread in the oven.
- Prepare the bruschetta, sprinkle with pumpkin cream, a few sage leaves and pumpkin seeds.
Start with the filling, in a pan melt 50g of butter and pour in the spinach. Cook over low heat for about 10 minutes and add salt. Three minutes before ...
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