Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, fifty shades of orange (vellutata di zucca al caprino). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Fifty shades of orange (Vellutata di zucca al caprino) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Fifty shades of orange (Vellutata di zucca al caprino) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have fifty shades of orange (vellutata di zucca al caprino) using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Fifty shades of orange (Vellutata di zucca al caprino):
- Take 250 g zucca (già sbucciata e pulita)
- Prepare 150 g carote
- Make ready 150 g patate dolci
- Take 1 porro piccolo
- Prepare 2 cucchiai olio extravergine d'oliva
- Prepare 250 ml latte
- Take 250 ml brodo vegetale
- Prepare 3 foglie basilico
- Make ready 1 pizzico noce moscata
- Get 1/2 cucchiaino curcuma in polvere
- Make ready 70 g sorgo
- Make ready 2 cucchiai teff (facoltativo)
- Get 100 g caprino
- Get Crostini di pane e fiori di basilico per guarnire
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Steps to make Fifty shades of orange (Vellutata di zucca al caprino):
- Tagliare la zucca a dadini di circa 1 cm. Affettare sottilmente il porro.
- Pelare le carote e le patate dolci e tagliare anch'esse a cubetti di 1 cm.
- Rosolare a fuoco medio le verdure in una pentola con l'olio extravergine d'oliva, salare e farle dorare per qualche minuto.
- Aggiungere il teff (facoltativo) e dare una bella mescolata, poi unire anche il basilico, la curcuma in polvere, la noce moscata, il latte e il brodo vegetale e, una volta raggiunto il bollore, coprire e abbassare il fuoco al minimo.
- Portare a cottura il tutto per circa 30 minuti, o finché le verdure non saranno ben cotte e tenere ma non disfatte. Spegnere il fuoco e lasciare intiepidire leggermente.
- Mentre cuociono le verdure lessare il sorgo in abbondante acqua salata, lasciandolo leggermente al dente.
- Frullare con un mixer a immersione le verdure direttamente nella pentola, unendo poi il sorgo cotto in precedenza e il caprino e facendolo sciogliere lentamente.
- Suddividere la vellutata nei piatti, guarnire con crostini di pane e fiori di basilico e servire.
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