Sedani with crunchy pumpkin, zucchini cream soup and basil.

DI Chiara Maci | 20 Oct 2017


Sedani with pan cooked crunchy pumpkin, zucchini (and not just them) cream soup and a lot of basil.

A “baby” first course, creamy and delicate.

You can add a tablespoon of ricotta, robiola or cream to the zucchini cream soup, as you like.

The same goes for pepper, for adults, of course.



200g sedani

150g light green zucchini

150g pumpkin

1 onion

Oil evo




– Remove the skin and the seeds from the pumpkin (if you want you can clean the seeds and roast them in the oven or in a pan) and cut it into thin strings.

– Cook it in a pan with a little oil evo, adjust salt.

– Wash the zucchini and cut them into rounds, brown the chopped onion with a little oil and join them. Let it cook and add a few basil leaves.

– Bring the water for pasta to boil in a saucepan, salt it and drop sedani in it.

– In the meantime, when zucchini are ready, blend three quarters of them with a lot of basil and a little
cooking water. Right here, if you like, you can add a tablespoon of fresh cheese or cream to make
everything even more creamy.

– Drain the pasta when a little al dente directly into zucchini’s pan, incorporating their cream and pumpkin strings too.

– Mix it all together and serve it.

Photo By Chiara Maci
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