Farinata of Pumpkin
Farinata di Zucca
A farinata traditional creamy soup made with pumpkin, corn and milk, to be completed with milk and smoked ricotta.
There farinata Pumpkin soup is a rustic and hearty Italian dish, perfect for serving as a hot dish or in a cooler version with cold milk. The pumpkin, sautéed in butter, adds a soft sweetness that complements the enveloping texture of the flours. cornmeal of corn gives structure and character, while the soft wheat flour helps to make the mixture more uniform and creamy. The milk completes the base with a delicate note and a melting consistency; the smoked ricotta When grated, it adds a savory and aromatic contrast. The long cooking time over medium heat It allows the flours to hydrate and the pumpkin to blend together into the mixture, until you obtain a dense, smooth, and comforting dish. This preparation is common in various regions and can take on different names depending on the area.
Instructions
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7 steps · natural Italian voice
Clean the pumpkin
Remove the seeds and peel from the yellow squash, then cut the flesh into small, even pieces. Evenly sized pieces promote even cooking and allow the squash to soften without leaving any tough parts.
Brown the pumpkin
Melt the butter in a saucepan and add the pumpkin pieces. Brown them over medium heat, stirring, until the pulp is well coated with the seasoning and begins to soften, without letting it darken or burn.
Cook in liquid
Add the milk and water to the browned pumpkin, then bring to a boil. the mixture Cook. Keep the heat up until the pulp is tender and the liquid reaches a gentle boil, which is necessary to properly incorporate the flours.
Add the flours
Pour sprinkling in gradually there cornmeal of corn and the soft wheat flour, stirring continuously with a wooden spoonProceed gradually: the mixture It must remain fluid and lump-free, while the flours are distributed in the hot liquid.
Cook the farinata
40 minContinue cooking over medium heat for about 40 minutes, stirring occasionally to prevent the farinata It sticks to the bottom. It's ready when it reaches a thick, uniform consistency, with the pumpkin well mixed in.
Season with salt to taste
Season with salt to taste at the end of cooking and mix thoroughly to distribute it. Make sure that the farinata it should be creamy but firm, without any separate liquid parts, so keep it ready to be served in bowls or deep plates.
Serve the farinata
Pour the farinata in bowls or soup plates. Serve cold by adding cold milk at the time, or enjoy it hot by topping it with hot milk. If desired, sprinkle with smoked ricotta grated, so its flavor is distributed over the surface.
Chef's Tips
Pour the flours sprinkling in gradually in the hot liquid, stirring continuously, so you avoid the formation of lumps and obtain a farinata uniform and creamy.
Ingredients
- Ingredients for 4 people
- (14.11 oz) 400 g yellow squash
- (5.29 oz) 150 g of cornmeal of corn
- (1.06 oz) 30 g of soft wheat flour
- (1.76 oz) 50 g butter
- 7 dl of milk
- smoked ricotta grated salt
Can't find it in the US?
- cornmealMost US supermarkets
Medium or coarse cornmeal, often labeled polenta
Not corn flour, masa harina or cornstarch.
- smoked ricottaHard to find in the US
Ricotta salata plus a pinch of smoked salt
Or: Smoked mozzarella, grated
⚠️ Automatic ingredient-based detection. Always check product labels.
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