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Stuffed Butter Pumpkin
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Gabriela Marchi
@gabrielamarchi- Ingredients
- Recipe
- Pumpkin Butter1 unit(s)
- Onion1/2 unit(s)
- Minced Garlic3 unit(s)
- Chopped Seedless Tomato2 unit(s)
- Olive oil3 tablespoon
- Cherry Tomato, sliced in half4 unit(s)
- Basil Leaves1 to taste
- Ground Duckling400 g
- Salt1 to taste
- Black pepper1 to taste
- Nutmeg1 to taste
- Buffalo Ball Mozzarella4 unit(s)
- Lemon juice2 tablespoon
- Pepperoni Pepper1 coffee spoon
- Grated Carrots1 unit(s)
- Cut the pumpkin in half, remove its seeds. Season with salt and pepper to taste, and drizzle with a spoon of olive oil. Bake for 25 minutes in an oven at 180 degrees, lined with parchment paper, with the burners facing down.
- In a frying pan, add the remaining tablespoons of oil, sauté the onions, until they wither. Add the garlic, and the carrot. Boost for two minutes.
- Now add the duck meat. Dont touch. Until it's golden. 3 minutes approximately.
- Add the chopped seedless tomatoes.
- Let reduce, approximately 8 minutes.
- Adjust the seasoning, using the pepper, nutmeg, salt and lemon juice! Turn off and book.
- Remove the pumpkins from the oven. With the help of a spoon, "dig" a little of the central part, and mix the already braised meat.
- Stuff the boats with the minced meat. Finish with slices of buffalo mozzarella and cherry tomatoes.
- Place in the oven to brown for 10 minutes at 200 degrees.
- Remove, sprinkle with basil leaves and serve!
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