Pantone 158 C

November 13, 2018

Ingredients for 4

Small pumpkin 1
Carrots 2
Shallots 2
Garlic 1 clove
Tamari sauce 10 tablespoons
Still white wine 1/2 glass
Salt and Pepper To Taste
Chive 1 bunch
laurel 2 leaves
sage 3 large leaves
Pumpkin seeds 2 tablespoons
Extravergin olive oil 


Rinse the pumpkin, peel it, with the help of a spoon deprive it of the seeds and cut it into fairly regular nuts about 1 cm in size. 

Wash and peel the carrot, cut it into cubes always about 1 cm. Crush the garlic and chop it together with the shallot. Put a thick-bottomed pot on the stove (for example I used a stone pot) and heat it well. When it is hot, add 3 tablespoons of extra virgin olive oil, the bay leaf and the chopped garlic and shallot. Brown for a couple of minutes, stirring often. 

Then add the pumpkin and carrots, mix well with the fried and, stirring often, cook over high heat for about ten minutes, until they are caramelized (chemical process that is called the reaction of Maillard). Make a hole in the center making space between the vegetables and pour half of the Tamari sauce. Stir and blend. Do the same with the wine and again with the remaining Tamari. Finely slice the sage and incorporate it. Cover with hot water and cook for about 20 minutes, until the carrots are soft. 

Blend with an immersion blender (I used the Bamix, which does not grind completely, but still allows the cream effect) and serve hot, eventually adjusting salt, sprinkling with pepper and decorating the dish with chives and seeds pumpkin toasted.

Recipe: Pantone 158 C

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