Pomysly kulinarne dnia codziennego, 
Every day recipes,
Ricette per ogni giorno |
| #SmakoykiAngeli #leprelibatezzediangela #angelasdelicacies |
Składniki/Ingredients/Ingredienti:
ok. kilograma pokrojonej dyni / 25 oz chopped pumpkin/ 1 chilo di zucca tagliata a pezzi
1 cebula / 1 onion / 1 cipolla
1 mała lub średnia marchew/ 1 small or medium carrot / 1 carota piccola o media
3 małe ziemniaki/ 3 small potatoes/ 3 piccole patate
kawałek pora/ a pieca of leek/ un pezzo bianco di porro
kilka ząbków czosnku / 2-4 cloves garlic / qualche pizzico d'aglio
rosół/ broth/ brodo
trochę masła/ a bit of butter/ un po' di burro
sól i pieprz/ salt & pepper/ sale e pepe
prażone płatki migdałowe/ toasted almond slices/ fette di mandorla tostate
płatki bławatków/ cornflower petals/ qualche petalo di fiordaliso
zielona pietruszka/ parsley/ prezzemolo
Polski
Wykonanie: Wszystkie umyte, obrane i pokrojone warzywa oprócz czosnku podsmażamy z odrobiną masła ew oliwy z oliwek, stale mieszając, przez ok. 3-4 minuty. Zalewamy rosołem (ew. wywarem z warzyw) i gotujemy do miękkości, wrzucamy czosnek (ilość zależy od osobistego upodobania) i miksujemy całość. Doprawiamy solą i pieprzem do smaku. Dekorujemy zupę uprażonymi na suchej patelni migdałami w płatkach, listkiem zielonej pietruszki i płatkami bławatków.
English:
Directions: Fry all the vegetables (cleaned, peeled and chopped) with a bit of butter or olive oil for about 3-4 minutes. Pour in the broth and cook them until they become soft, add 2-4 cloves of garlic and blend everything together. Season with salt and pepper and decorate with toasted almond slices , parsley leaves and some cornflower petals.
Directions: Fry all the vegetables (cleaned, peeled and chopped) with a bit of butter or olive oil for about 3-4 minutes. Pour in the broth and cook them until they become soft, add 2-4 cloves of garlic and blend everything together. Season with salt and pepper and decorate with toasted almond slices , parsley leaves and some cornflower petals.
Italiano:
Come si fa: Far soffriggere la zucca, la cipolla e la carota (pulite, sbucciate e tagliate a dadini) con un po' di burro oppure l'olio d'oliva per circa 3-4 minuti. Versare il brodo e cucinare finché gli ortaggi non diventino morbidi. Aggiungere qualche spicchio d'aglio e frullare il tutto. Decorare con le fette di mandorla tostate con qualche petalo di fiordaliso (se avete) e prezzemolo.
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