Tempestina: 500gr - 15pz

The recipe:
Tempestina in pumpkin cream
Ingredients to serve 4
Wholemeal Tempestina 200gr
Yellow Pumpkin 900g
Leek 1
Vegetable broth 1 litre
Rosemary 1 twig
Parmesan Cheese to taste
Extra Virgin Olive Oil 3 tbsp
Salt and Pepper to taste

Wash and chop the leek and then brown in a little olive oil.
Peel and dice the pumpkin and add it to the browned leek with ¾ of the vegetable broth. Cook on a low heat for 20 minutes.
When ready, put everything in a mixer and blend to obtain a creamy consistency. Transfer the cream back into the pan, add the rest of the broth and season.
Add the finely chopped rosemary, bring to the boil and add the tempestina.
Once cooked, serve hot with Parmesan sprinkled on top.