A JOSÉ RECIPE
José Pizarro's recipes give you a true taste of Spanish
cooking at its simplest and best.. This recipe is taken from Josè's extremely popular cookery
books and many you will see on the menus at his restaurants. His recipes are
easy for you to recreate at home, particular now that there is such a great
selection of Spanish ingredients available from supermarkets, online or at your
local market. Give them a try - enjoy sharing them with your friends and
family.
Ingredients:
1kg pumpkin, peeled and cut into chunks
2 tablespoons extra virgin olive oil, plus extra for
drizzling
2 garlic cloves, whole and unpeeled
1 rosemary sprig, leaves stripped
sea salt and freshly ground black pepper
1 litre vegetable or chicken stock
4 slices of good-quality bread
120g blue cheese, Picos Blue or similar
Preparation:
Preheat the oven to
220°C/425°F/gas 7.
Take a large baking tray or two and, using your hands, mix
together the pumpkin chunks, olive oil, garlic, rosemary and salt and pepper
thoroughly. You want the pumpkin nicely coated with oil to ensure that it
browns evenly. Spread out in a single layer on the tray.
Put the pumpkin into the oven and bake for 25 minutes, until
it has started to caramelise round the edges.
Once cooked, remove the garlic and the rosemary before
decanting the pumpkin into a large pan. Add the stock, then bring to a gentle
boil and let it bubble for 5 minutes to blend the flavours. Take off the heat
and purée the soup using a hand blender. Adjust the seasoning.
Toast or fry the bread. Ladle out the soup into four warmed
bowls. Crumble the cheese onto the toast, then gently float the slices on the
soup, drizzle with a little olive oil and serve immediately.
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