Procedure

CREAM OF PUMPKIN WITH CRUNCHY BRESAOLA DELLA VALTELLINA PGI

Clean, peel and cut the vegetables into pieces, place in a pot with a tablespoon of extra virgin olive oil, cover with cold water and cook over a low flame. After 40 minutes blend with an immersion blender. Cut the Bresaola della Valtellina IGP Punta d’Anca Rigamonti into small pieces and sauté for 1 minute in a non-stick pan with a teaspoon of oil. Serve the cream of pumpkin in single bowls with the crunchy Bresaola at the side.