PER 4 PERSONE
300 g Rummo Gluten-Free Stelline N°22
1 tablespoon extra virgin olive oil
2 each celery, carrots, onions
3 garlic cloves
A few sprigs of parsley
200 g pumpkin (cleaned, skinned, deseeded)
6 or 7 ice cubes
30 g burrata
Black truffle shavings, to taste (optional)
Drizzle olive oil in a large pot. Add the vegetables, chicken and coarse salt and sauté. When the vegetables begin browning, add water and ice (a thermic shock that helps extract the juices of the meat and vegetables). Cover with a lid and bring to boil over high heat. Once boiling, lower the flame and let cook for a couple of hours. Use a slotted spoon to remove the meat and vegetables and set them aside in a platter.
Pour the broth needed for 4 bowls of soup into a medium saucepan and bring to a boil. Cut the pumpkin into cubes and add to the boiling broth. When the pumpkin is cooked, take it out of the broth and blend the adding spoonfuls of broth, to obtain a thick cream. Cook the Gluten-Free Stelline in the brothe that remains. Drain the Stelline. In a dish, add the blended pumpkin to the Stelline cooked in the broth, and mix well to obtain a smooth consistency. To give a final touch, garnish with drops of blended burrata cheese and, if you like, some black truffle flakes.