Instructions
1. Render the prosciutto trimmings with the butter in a 3-quart heavy-gauge pot. Add the onions and cook over low heat until translucent.

2. Add the pumpkin, potatoes, and broth. Wrap the bay leaf and rosemary in cheesecloth and add. Simmer until the pumpkin and potatoes are completely cooked, about 30 to 45 minutes.

3. Season with salt, cayenne pepper, and nutmeg. Remove the herb sachet. Puree in a blender (or with a stick blender) until very smooth. Strain through a fine-mesh sieve and reheat.

4. Combine the cream, egg yolks, and Parmesan cheese in a 4-quart stainless steel mixing bowl. Slowly add the hot pumpkin puree. Stir briskly with a wire whisk to achieve a proper emulsion. Adjust the seasonings.

5. Keep the pumpkin veloute warm in a hot water bath (below 165 degrees) until ready to serve to prevent coagulation of the egg yolks.

6. Serve in earthenware bowls if available, with a garnish of boiled rice and fine julienne of prosciutto. Top with basil leaf sprigs.





This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 8 Servings
     CLASSICAL AND CONTEMPORARY ITALIAN COOKING FOR PRO

notes: 

Cuisine:   Italian

Main Ingredient: