Rice and Pasta dishes
Ingredients for 4 people
2 Small Robiola Osella 100g
800 g pumpkin
1/2 litre vegetable stock
40 g extra virgin olive oil
2 sprigs rosemary
Salt and pepper
Finely chop the onion and cut the pumpkin into pieces after peeling it and removing the seeds, chop the rosemary and set 4 tufts aside.
Brown the onion in a saucepan with the oil, add the pumpkin, season with salt, let the flavours infuse for several minutes, dilute with the vegetable stock, cover and simmer on a low heat for 30 minutes.
Blend the pumpkin to a smooth consistency, add the chopped rosemary and the robiola.
Serve immediately, garnishing with a little rosemary.