Monday, at seven in the morning. We
to the mill to "make oil". Also this year the olive harvest is successful, the weekend we finished just in time for pressing that was booked long ago.
It 's always fascinating to watch this transformation that even if modernized, mechanized, automated (and thank goodness!) Is still a way old ... large millstones turning, turning, turning ...
Needless to say, he could not miss Pietrino. He had secured a front row seat for days already up early morning and he has certainly not discouraged. .. I wish I had an awakening so snappy on ordinary days, when you go to school ... and the night before, with emotion, could not even get to sleep, little Peter ...
And at the end of the process see the wonder of the oil, the oil novo green and thick, aromatic and soft filling containers slowly silently, one after another and we are there with my nose in and the occasional assaggiatina, it is mmmmm good mother but good color dark green, you know it's my favorite color?
Ok, it's true, the faces are sleepy, eyes a lot but being in a buttoned mill it's not stuff every day! It was worth it! Also because then a good breakfast with hot croissants and cappuccino did not have raised anyone ...
And yesterday evening with our delicious seasoned oil novo have a delicious Pumpkin I had in mind for some time and I finally cooked.
simply. Fry one onion in enough Grossiniere oil, then add the diced pumpkin and cover with broth. Close the pan with lid and cook stirring and turning occasionally ...
When the pumpkin has softened the whole concoction blend with hand blender (if you have it, not me, I used the frullatorone normal), add salt and corn starch to thicken without adding strange tastes that alter the taste "real". Have a good pureed so the starch is mixed, put a little on fire and you're done.
the end will add parmesan, pepper, small slices of fried bread (otherwise it's too light) e. .. oil again!
energy of orange and the sweetness of the pumpkin.
For me a perfect wedding!
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