Chef Lorenzo recipe: Sqash pureed soup, porcini cap, bread crostoni and goat cheese
Ingredients for 4 people
3 kg of yellow pumpkin
3 garlic cloves
2 branches of calamint
1 white onion
1 big white potato
4 small or 2 large porcini caps
160 g goat cheese
Salt as much as needed
Oil was four spoons
Four slices of Tuscan bread
Remove the peel to the pumpkin, cut it into large cubes and cook it in a pot with the white onion. At half cooking add the potato cut into small cubes. Allow to cool and blend very finely. Sauté the mushroom caps with garlic and calamint for a few minutes leaving crisp and semi-grays inside.
In a bowl mix goat cheese with two leaves of thyme, salt, pepper and recompose a cylindrical shape to cut into clasps.
Serve on each plate the warm soup, with the porcini on top, toasted Tuscan bread and two slices of goat's cheese.