Ingredients for 4 people
1 "delica" pumpkin from about 700 gr
Extra virgin olive oil
A bunch of pistachios (about 25)
3 tablespoons of grated parmesan
Hot water (about a couple of deciliters)
Cut the pumpkin into 4 parts, remove the seeds and put it in a pan with the pulp facing down. Bake it at 180°C for about an hour. Let it cool and with a spoon remove the pulp from the rind. Put the pulp in a saucepan with a bit of water (which covers a little less than half of the pulp) and cook a few minutes so that the pulp becomes a cream. Add regular water and salt. Reached the desired consistency transfer the cream into the dishes, sprinkle with a little bit of grated cheese, sprinkle with a drizzle of extra virgin olive oil, decorate each plate with amaretti crushed in my hands, a quarter of the pistachios coarsely pounded with a mortar (or a Batticarne) and a bit of black pepper.