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    1. Peel the onion, leek and garlic. Cut into thin slices. Put a pan on low heat with the Cadí DOP butter and, when it melts, add the onion, garlic and leek, and let it simmer slightly.
    2. Peel the carrots and pumpkin. Cut into regular cuts.
    3. When the onion is half cooked, add the curry, turn it over and, making sure it doesn’t burn, add the chopped pumpkin, carrot and cover with broth. Bake for about twenty minutes.
    4. Poseu una olla al foc amb aigua i un pols de sal i, quan arrenqui el bull, poseu-hi els llobregants i deixeu-los coure 6 minuts. Tot seguit, traieu-los i refredeu-los rápidament amb aigua i gel. Al cap de deu minuts ja els podeu treure, peleu la cua i talleu-la a rodelles d’un dit de gruix. Reserveu.
    5. When the pumpkin and carrot are cooked, add the diced Urgèlia DOP cheese and grind until a very fine, loving cream is left.
    6. Pass through a colander. Adjust the point of salt and the density of the cream. If it gets thick, add a little broth.
    7. Serve the dishes with the warm cream, in the center 2 slices of llobregant, sautéed in the pan with a drizzle of oil, and garnish with a little chopped pork chop.

Recepta elaborada per Pep Nogué


Ingredients (for 4 people)