350 gr di zucca mantovana (o napoletana a vostra scelta)
2 patate piccole
1 foglia di alga kombu
prezzemolo (o maggiorana) per guarnire
feta q.b.
1 macinata di pepe nero
1 cucchiaio di olio evo
Preparazione
Mettere il cucchiaio di evo in una casseruola dal fondo capiente. Lavare il porro e tagliarlo a rondelle. Mettere le rondelle a rosolare e, dopo pochi minuti, aggiungere un bicchiere di acqua per far stufare i porri.
Sbucciate, lavate e tagliate a pezzetti la zucca e aggiungetela al porro, lasciate asciugare l’acqua, mescolate per una decina di secondi e riaggiungete acqua fino a coprire la verdura.
Pelate, lavate e tagliate a cubetti le patate e ripetete le operazioni svolte in precedenza per la zucca. Aggiungete acqua a filo delle verdure. Se invece volete una vellutata che vi serva da primo piatto aggiungete più acqua.
Aggiungete l’alga kombu.
Quanto le patate e la zucca saranno ben cotte (provate a schiacciarle con un cucchiaio comtro il bordo della pentola, se non oppongono resistenza sono cotte) con il mini pimer frullate tutto.
Servite in ciotoline di 6cm di diametro con tocchetti di tofu, una foglia di prezzemolo (oppure di maggiorana che adoro!) e una macinata di pepe nero fatta sul momento.
Servite calda o tiepida a seconda della temperatura della giornata.
Volendo potete usarla anche per condire la pasta.
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