Eno Ristorante Video and a Sneak Peak Recipe from Everyday Paleo Around the World, Italian Cuisine!!

I’m finally back with more Italy posts!  I’ve been working like crazy to get the book finished, which has delayed the writing of these posts about our trip, but now we are back on track and I’m excited to share with you this video and recipe! What you are about to watch is highlights of our first stop on the amazing Island of Sardinia where I was able to cook with Chef Davide at Ristoranti Eno.  The food was fabulous during this leg or our journey and one of the best things about our visit to Sardinia, was our amazing guide Marcello who you will meet once you read the book.  After you watch the video, scroll down to find a sneak peak recipe from the book; a dish inspired by Chef Davide.  Everyday Paleo Around the World Italian Cuisine is available now for pre-order on Amazon and will be released July 24th.  The food is literally out of this world…. As always, enjoy!!

Here is a sneak peak recipe from the new Italian Cuisine Book  which is a twist on one of the recipes you saw in the video above: Pumpkin Cream with Prawns.  Although pumpkins are found most often in fall, you can also sub with butternut squash or sweet potatoes which are both easier to find this time of year.

Pumpkin Cream with Prawns

For the pumpkin cream:

1 small sugar pumpkin, peeled and cubed, yields approximately 6 cups (you can also use butternut squash or sweet potato)

2 tablespoons butter or ghee

2 cups leeks, finely diced

1 tablespoon fresh oregano leaves

Chicken broth, enough to just cover the cubed pumpkin

Sea salt to taste

3 tablespoons extra virgin olive oil

For the prawns:

12 large prawns, shells removed and deveined

3-4 tablespoons butter or ghee

1 tablespoon white wine

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

Sea salt to taste

Minced fresh oregano leaves or chives for garnish (optional)

Prep Time: 1 hour

Cook Time: 35 minutes

Serves: 4-5

1. In a large soup pot, heat butter of ghee over medium heat. Add the leaks and sauté until tender, about 5-7 minutes.
2. Add the cubed pumpkin and enough chicken stock to cover the pumpkin.
3. Raise the heat to high and bring to a boil.
4. Turn down the heat to low or medium low and let simmer for approximately 20 minutes or until the pumpkin is fork tender.
5. Add the oregano leaves and let simmer another 3-5 minutes.
6. Remove the pot from the heat and using either a handheld immersion blender or by transferring the contents into a food processor, blend the pumpkin mixture until completely smooth.
7. Add the extra virgin olive oil and mix well.
8. Season to taste with sea salt and set aside.
9. Now, it’s time to prepare the prawns! In a large skillet, melt the butter or ghee over medium high heat.
10.  Once the butter is nice and hot, add the cleaned prawns and the minced garlic and sauté quickly for about 1 minute, turning often.
11.  Add the wine to the hot pan with the prawns and garlic and stir. Cook for another 1-2 minutes or until the prawns are pink and firm.
12. Turn the heat off and add the extra virgin olive oil and a little bit of salt and toss the prawns in the oil to coat.
13. Serve the pumpkin cream in soup bowls topped with 2-3 prawns per person.
14. Drizzle each serving with a the olive oil and juices from the pan that you cooked the prawns in and also some minced fresh oregano leaves or chives if desired.