Pumpkin cream with bacon recipe
Some history
Originally from South America, butternut ( not to be confused with the pumpkin ) has been introduced in Europe after the journeys of Christophe Colomb in America. Quickly grown in Italy, it easily cross our mountain to be used before the French court !
Ingredients
- 25g butter
- 1kg pumpkin
- 250g Hokkaido squash
- 4 eggs
- 1/2 onion
- 1 leek (white part only)
- 1l chicken stock or 1 cube
- 1l milk
- salt, pepper
- nutmeg
Froth :
- 250ml milk
- 2 slices smoked bacon
- 1 clove garlic
- 1 stalk rosemary
- 50g Arnad lardo
Preparation
Cream:
Peel and dice the pumpkin and squash.
Chop the onion and leek, and sweat them in a pan.
Add the pumpkin and squash, cover, and cook on a low heat for about 10min.
Add the chicken stock and milk, and let it cool for about 45min.
Mix and strain in a conical strainer.
Bacon froth:
Heat the milk, add the bacon, garlic, rosemary and Arnad lardo.
Let it infuse for about 1 hour, strain in a conical strainer, and froth it in a blender.
Eggs:
Poach the eggs for 3min in unsalted boiling water with 4 tablespoons of white vinegar.
Serve the cream, poached eggs and froth in soup plates.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.