Pumpkin, Guanciale and Pecorino cheese cream

The recent trip to Rome has filled my eyes with archaeological wonders and my belly of an unpronounceable amount of carbohydrates (ps: Bonci I love you)

Buffalo mozzarella, artichokes, Pecorino cheese and Mr. Guanciale are just some of the incredible gluttonies I tasted there.

When you eat and cook the products in their homeland it’s a completely different story. And so it was for my pumpkin cream: so different from my usal soup thanks to the original Roman Guanciale!

SERVES 4 PERSONE

READY IN 25’

INGREDIENTS:

½ onion (small)

1 teaspoon extra virgin olive oil

2,5 oz Guanciale

1 teaspoon dry rosemary

1 large potato

28 oz butternut pumpkin

2 cups boiling water

Salt to taste

1 tablespoon butter

Guanciale to taste

Hot water to taste

extra virgin olive oil to taste

1 tablespoon Pecorino romano cheese

STEP 1: SAUTE’

Slice the onion And gently fry in a non-stick pan twith oil. Now add the chopped Guanciale and rosemary.

Brown for a couple of minutes.

STEP 2: ADD THE POTATO

Peel the potato and thinly slice it. Add it to the pan and cook for two more minutes.

STEP 3: ADD PUMPKIN AND WATER

Cube the pumpkin removing the external peel and internal filaments and seeds. Add cubed pumpkin and water it to the pan.

Cook covered with a lid over medium heat for about 20 minutes.

5 minutes before turning the heat off, add salt and butter and mix.

STEP 4: BROWN THE GUANCIALE

While the cream is cooking, you can make guanciale crispy , just cutting it into cubes and cooking it in a non-stick pan over medium heat without adding anything.

STEP 5: BLEND

Blend the mixture to get a velvety cream (if necessary add hot water to taste).