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Di: Hildegarda Casari
Mondare la zucca e tagliarla a cubetti. Mondare anche la cipolla e tagliarla a dadini.
Portare a bollore dell’acqua salata e cuocervi la zucca unita alla cipolla per circa 10-15 minuti. A questo punto, frullare il tutto con un po’ di acqua di cottura, fino a ottenere una crema. Tenere da parte.
Pelare le patate e tagliarle a cubetti. In una padella antiaderente scaldare un po’ di olio extravergine di oliva e tostarvi il riso con i cubetti di patate, quindi aggiungere la crema di zucca e portare a cottura aggiungendo il brodo vegetale.
Lasciar cuocere per 12 minuti.
Servire con una spolverata di Grana Padano grattugiato, erba cipollina tritata e un filo di olio extravergine di oliva a crudo.
La ricetta breve - Bürbura: vellutata di zucca
RSI Cuochi d'artificio 02.11.2016, 11:02
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