Pumpkin Vellutata

Pumpkin Vellutata is the perfect dish for this time of the year! Chef Francesco Lucatorto teaches us how to make this tasty and creamy recipe, with the addition of bacon and rosemary.

Click on Read More to find out more about the recipe and ingredients needed.

About the ingredients

Click here for the full Ingredients List

Ingredients

• 2lb butternut squash, peeled, seeded cut into small chunks
• 1\2 lb peeled yukon gold potatoes
• 2.5 cups vegetable stock
• 3 lbs extra virgin oil 
• 1 large shallot
• 3 oz pancettta or sweet bacon (diced)
• 2 tbs of pumpking seed (unsalted- roasted)
• rosemary
• salt
• black pepper ground
• 2 slices of bread for toast

Tools

• Medium sized pot
• Small stock pot
• Large chef knife
• Pairing knife
• Bowl
• Chopping board
• Spoons
• Immertion blender
• Strainer
• Deep plate

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

Disclosures:

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