{"id":684,"date":"2017-07-18T22:42:10","date_gmt":"2017-07-18T20:42:10","guid":{"rendered":"http:\/\/www.rigamontisalumificio.it\/?post_type=avada_portfolio&p=684\/"},"modified":"2021-03-25T17:46:09","modified_gmt":"2021-03-25T16:46:09","slug":"cream-of-pumpkin-with-crunchy-bresaola-della-valtellina-pgi","status":"publish","type":"avada_portfolio","link":"https:\/\/www.rigamontisalumificio.it\/en\/portfolio-items\/cream-of-pumpkin-with-crunchy-bresaola-della-valtellina-pgi\/","title":{"rendered":"Cream of pumpkin with crunchy Bresaola della Valtellina PGI"},"content":{"rendered":"

Play to Cook<\/h1>\n
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OUR CULINARY SUGGESTIONS<\/h4>\n<\/div>
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Cream of pumpkin with crunchy Bresaola della Valtellina PGI<\/span><\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

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Cream of pumpkin with crunchy Bresaola della Valtellina PGI<\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

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<\/i>BACK TO RECIPES<\/span><\/a><\/p>\n<\/div>

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Ingredients<\/h2>\n
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CREAM OF PUMPKIN WITH CRUNCHY BRESAOLA DELLA VALTELLINA PGI<\/h4>\n

Ingredients for 4 people:
\n80 g Bresaola della Valtellina IGP Punta d\u2019Anca Rigamonti
\n800 g pumpkin pulp
\n2 potatoes
\n1 onion
\n1 carrot
\n1 celery stalk
\nExtra virgin olive oil
\nSalt and pepper to taste<\/p>\n<\/div>

<\/div><\/div><\/div>

Procedure<\/h2>\n
\n

CREAM OF PUMPKIN WITH CRUNCHY BRESAOLA DELLA VALTELLINA PGI<\/h4>\n

Clean, peel and cut the vegetables into pieces, place in a pot with a tablespoon of extra virgin olive oil, cover with cold water and cook over a low flame. After 40 minutes blend with an immersion blender. Cut the Bresaola della Valtellina IGP Punta d\u2019Anca Rigamonti into small pieces and saut\u00e9 for 1 minute in a non-stick pan with a teaspoon of oil. Serve the cream of pumpkin in single bowls with the crunchy Bresaola at the side.<\/p>\n<\/div>

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Recipes<\/h2>\n
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OUR CULINARY SUGGESTIONS<\/h4>\n<\/div>
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