Dry Meat in Moranga
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Wash and sanitize the pumpkin.
Open a lid at the very top, and turn the oven on to 180°C.
Remove all the seeds from the pumpkin and brush with salt, oil and black pepper.
Also brush the pumpkin on the outside with olive oil.
Wrap the strawberry with aluminum foil.
Place on a baking sheet and bake at 180°C for an hour (or until cooked).
Place the desalted beef jerky in a pressure cooker and heat for 25 minutes or until cooked.
Once cooked, shred well.
Saute the seasonings, leaving the tomato and shredded beef for last.
Then add the cottage cheese and cream.
Use some of the already cooked pumpkin pulp to complete the filling.
Place the creamy jerky in the moranga, cover with mozzarella and take it to the oven for fixings.
It's ready and just serve yourself.
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