SAVORY CAPPUCCINO with pumpkin and leek
It is said that it was a Capuchin friar who gave the name to the drink that for many of us represents a real morning ritual. Perhaps because, after asking for some milk to sweeten the overly intense taste of his coffee, he noticed that the color of the "new" blend was indeed similar to that of his tunic. When we think of Cappuccino, we imagine it in a moment of relaxation, for example in the early hours of Sunday, paired with a croissant or our favorite cake. Savory Cappuccino will be the ideal company for an equally relaxing moment, but it will surprise you with new colors and an irresistible taste: that of your favorite vegetable soup.
Tomato, peas, carrots, zucchini, and fennel... it is possible to make it with any flavor, but for our first Savory Cappuccino, we chose the Pumpkin and Leek Soup. Its warm color is reminiscent of the early days of autumn, but it also pairs perfectly with festive tables. Yes, because this recipe is as simple as it is spectacular: a treat for the eyes and the palate. It contains no caffeine, so it won't keep you awake all night, but it will still make you dream.
Preparation time: 10 minutes
Servings: 2 people
Ingredients
1 jar of Pumpkin and Leek Soup Emilia Food Love
5.07 fl. oz - 150 ml fresh whole milk
5-6 turmeric crackers with poppy seeds
2 tufts of rosemary
Extra virgin olive oil
Black pepper in grains
Salt
Method
- In a saucepan, heat the soup well. Meanwhile, heat the milk over medium heat. When it's warm, add a pinch of salt and then whip it with a milk frother until you obtain a nice and dense foam.
- Pour the soup into two cups, just like you would pour coffee for a cappuccino. Drizzle with olive oil and top it off with the milk foam on the surface.
- Garnish both cups with a tuft of rosemary, sprinkle with freshly ground black pepper and add the crunchy part: a "crumble" made by crumbling crackers, just before serving.
Tip
You can make cappuccino with all the Vegetable Soups by Emilia Food Love: you just need to choose your favorite flavor.
Also in Cookbook
Parmigiano Reggiano Mousse
They say we eat with our eyes first, but sometimes our eyes can be tricked, even at the table. Our Parmigiano Reggiano Mousse might suggest a sweet, delicate taste, but it’s ready to reveal the bold character of a 24-month-aged Parmigiano Reggiano.
This super-simple recipe is a fun and unexpected way to celebrate the king of cheeses, with all the extraordinary flavor you know and love.
Four Cheese Pappardelle with Red Onions and Walnuts
Cooking can become a time machine that takes us into old Roman taverns, into the Land of Bengodi described by Giovanni Boccaccio, or back to the 1500s, right when the history of Italian cuisine was being written.
Because flavor stands the test of time and is never dulled by progress. Culinary art evolves, but some things never change and remind us that happiness can be found in a single forkful of Four Cheese Pappardelle with Red Onions and Walnuts.
WHITE PIZZA with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes
How did people check an oven’s temperature before kitchen thermometers were everywhere? With a white pizza, based on how quickly it browned. At least, that is how the story goes.
One thing is certain. Today, white pizza is no longer a tool, but a gourmet delight topped with irresistible ingredients. Just like our White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes.