Cooking · Gluten Free · Life at Castello di Montegiove

Pumpkin Soup

 

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An all year round recipe nice both for lunch and dinner.

Serves 4

1 large onion chopped.

3 cloves of garlic chopped.

800 g peeled and cleaned pumpkin chopped into chunks (ca 2×2 cm).

2 small potatoes peeled and chopped into small chunks.

0,5 – 0,75 l vegetable or chicken broth.

Chili pepper.

Salt and pepper to taste.

Croutons, finely cut chives and cream cheese for serving.

 

1. Place peeled pumpkin, chili pepper, onion, garlic, broth and water into a pot.

 

2. Boil rapidly for 20 to 30 minutes until the pumpkin is very tender.

 

3. Use a stick blender or transfer to blender to blitz smooth.

 

4. Adjust chili pepper, salt and pepper to taste.

 

5. Serve boiling hot with cream cheese and finely cut chives.

 

Buon Appetito!

Cooking · Gluten Free · Life at Castello di Montegiove

Buckwheat crêpe – Galette

Lifeatcastellomontegiove galette

French Buckwheat Crepes are gluten free. It is an easy and healthy recipe that French people love to eat for dinner stuffed with spinach, goat cheese or ham.

225 g buckwheat flour

1/2 teaspoon fine sea salt

2 large eggs

2 dl milk

2 dl water

Butter for cooking

 

Put the flour, salt, egg and half the milk and water into a bowl or jug.

Beat to a smooth paste then stir in the remaining milk and water to make a thin batter (you can leave the batter in the refrigerator for a couple of hours or continue to cook the pancakes right away).

Melt the butter in a large frying pan and get the pan nice and hot.

Pour or spoon some batter into the hot pan and roll it out to the edges.

Cook the pancake, loosening the edges, until the base is golden.

Turn it over and cook the other side. Repeat until the batter is used.

Put the galette in a large baking dish and into the oven to keep warm while you make the others.

Serve with sweet or savoury fillings of your choice.

 

Buon Appetito!