ABOUT THE RECIPE
FOR THE VELLUTATA
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)
black pepper ground
2 slices of bread for toast
Medium sized pot
Small stock pot
Large chef knife
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Bring the stock to a boil on medium heat. Peel the shallots and dice it, peel and dice the squash and the potato. Reheat the oil in a large pot, add the shallots and start sweating them on medium heat. Once translucent add the squash and the peeled potato and sweat for about 5 minutes adjusting salt and pepper
Add the boiling stock just to cover, the rosemary, and keep simmering until soft about 25 minutes covered. In a sauté pan roast the pancetta dices to a golden crunch. Remove the rosemary from the pot. With an immersion blender, or a kitchen robot bring the squash to a puree and season if needed, then strain it through a fine mesh strainer into a smaller pot ( the one we used for stock for example) slice the toast and quickly toast it on a pan on in the oven seasoning with olive oil.
Toast the pumpkin seeds in a pan with a nugget of butter or Evoo. Reheat the soup and plate in a bowl, garnishing with squash seeds, the crunchy bacon or pancetta, a drizzle of evoo and crack of black pepper.
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