Vortipa with pumpkin cream and rosemary chicken breast
Difficulty
Easy level
Course
Appetizer
Recommended serving
2-3 Venus units per person
Ingredients
BluRhapsody® Vortipa
Shallot
Pumpkin
Rosemary
White wine
EVO oil
Salt and pepper
Preparation
1.
Cut the pumpkin into cubes. Finely slice the shallots, fry them and then add the pumpkin. Add a little water or broth and cook until the pumpkin is soft, add salt and pepper and blend.
2.
Brown the chicken in a little oil in a non-stick pan over a high heat. Turn it to cook the other side too, without ever covering. When it is golden brown, add the white wine and let it evaporate for a couple of minutes. Season with rosemary, salt and pepper.
3.
Cook Vortipa in boiling salted water for 12 minutes, stirring gently. Drain with a slotted spoon, a few pieces at a time. Compose the dish by alternating the pasta, pumpkin cream and chicken. Decorate with fresh rosemary.