White sturgeon fish balls with pumpkin cream
Our new Sicilian food blogger Giovanna, prepared for us today a delicious recipe based on the new gourmet frozen Italian fish balls Amica Natura of the “Mix La Polpetteria” collection. The white sturgeon fish balls are an high quality product, made with precious raw materials, such as sturgeon, fish selected from local farms, 100% Italians, blast frozen on the spot and worked immediately once arrived at the Amica Natura factories, with the addition of potatoes and aromatic herbs that make this preparation delicate, tasty and at the same time, nutritious and genuine.
The fish “Delicate” meatballs of the Italian brand Amica Natura (Alcass) are ready in just a few minutes and like all high quality made in Italy frozen foods, without preservatives, allowing you to bring a plate to the table in a short time.
Giovanna of the food blog “La Tavola Allegra” reinterprets this recipe for a second fish dish in an imaginative, creative and romantic way, given that she made it just for the Valentine’s dinner. With very few ingredients, Giovanna succeeded in bringing to the table a fanciful, colorful and elegant-looking recipe.
Ingredients
Sturgeon fish balls for 4 people
1 onion
150 gr pumpkin already cleanes
extra-virgin olive oil
a pinch of nutmeg
salt and pepper q.b.
Preparation
Let’s start by making a Zucchini Cream. Take the pumpkin already clean and cut into cubes; finely chopped 1/4 onion and place in a large saucepan, along with 2 tablespoons of oil e.v.o.
Then turn the heat on a moderate flame and as soon as the onion turns golden, add the pumpkin into cubes and sauté for a few minutes. At this point wet the pumpkin with a ladle of vegetable stock (or hot water), cover with a lid and cook over low heat for about 10 minutes.
When cooked, add salt and pepper and add a pinch of nutmeg. Leave the pumpkin to cool and then blend it using the minipimer, until obtaining a smooth and lump-free cream. Keep the pumpkin cream aside and proceed with the cooking of the fish balls.
Slice the onion finely and put it in a large pan with 2 tablespoons of oil e.v.o. Fry the onion, then add the still frozen fish balls. Mix everything well, cover with a lid and cook for about 12-13 minutes.
When the meatballs are cooked, add salt and now you are ready for the dish. On a flat plate, distribute a generous amount of pumpkin cream and place the fish balls with the sautéed onion on top. Serve on the table all very hot and steaming.
