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Autumn Recipe: Zucca Vellutata con Porri

Date: November 8, 2017 - categories: , - 2 Comments

An abnormally warm November here this year but winter squash has arrived. I paired that orange goodness with leeks the other day to make my version of zucca vellutata con porri (literally, “velvet-like” squash with leeks – indicating a creamy soup). Here’s how to make this dish:

Ingredients:

  • 2 lbs or more of orange winter squash, cut into pieces
  • 1 1/2 leeks, washed, then sliced
  • Parmesan cheese (q.b. or “as much as you need”)
  • salt, pepper, q. b
  • Extra-virgin olive oil, q. b.
  • bay leaves…or rosemary branch
  • bouillon cu
  • bouillon cube
  • optional: Swiss cheese

 

Cut the squash.

cutting-zucca

Wash and slice the leeks and then saute’ gentle in olive oil.

cipolle

Add squash and about 1 1/2 qts. water and simmer gently until all vegetables are soft. Add a boullion cube as vegetables simmer.

on-fire

boiling-vellutata

I had thought to add a branch or two of rosemary to the simmering soup but I followed Pino’s advice and added a few laurel leaves instead.
Ah…, che buono!  Never doubt Pino’s culinary flare.

boiling-with-herbs

When vegetables tender, put the soup in a blender. Serve, sprinkling Parmesan cheese on the soup, adding black pepper as desired.

vellutata-ready

parmigiano

Note: I was intrigued by the squash/rosemary combination so I also came up with another way to enjoy the soup: over crostini (bruschetta with a topping) of melted Swiss cheese and a generous sprinkling of rosemary.

bruschetta

I toasted the bread slices on our wood stove top:

bruschetta-on-fire

….and topped with slices of Swiss cheese, drizzled with our olive oil, and then slid the crostini into the wood stove oven to melt the cheese:

bruschetta-cheese

Now for the rosemary, a generous amount sprinkled on the toasted crostini:

formaggio-fuso

….and finalmente, the crostino was inzuppato (literally “souped” – ie, drenched or soaked) in that steaming squash/leek soup:

vellutata-and-bruschetta

serving-vellutata

Before serving, I sprinkled generously with a bit more finally-diced fresh rosemary:

condimento-2

condimento

Buon appetito!

vellutata-and-vino

Click here for another favorite recipe with winter squash
Click here to read about Pino’s mastery when making our Thanksgiving turkey
Click here for more recipes
Read about a family group’s “favorite day in Italy”
Click here for a tasty, easy squash pasta recipe
Click here for a tasty squash antipasto recipe
Click here for a squash/prosciutto/sage pasta recipe
Try this winter recipe with squash and lemon zest

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