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STUFFED PUMPKIN
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Medium squash1 unit(s)
- Dried meat400 g
- Cottage cheese1 unit(s)
- Sour cream1 unit(s)
- Onion1 unit(s)
- Chives to taste
- Mozzarella to taste
- Sanitize the pumpkin, cut the cap and remove all the seed inside.
- Place a pan lid turned to support the pumpkin when cooking (as shown in the video), this is so that the pumpkin is not in direct contact with the bottom of the pan and overcook the bottom and sides become hard.
- Put water on the side of the pumpkin up to the top and cover the pan until the pumpkin cooks.
- After the pumpkin is cooked, remove almost all of the pumpkin and place it in a container, but be careful not to make the skin too thin or pierce it. Brush oil or olive oil on the side of the whole squash and set aside.
- After the dried meat is desalted and crushed, sauté it with a little oil and onion, add the cream and cream cheese and mix well.
- Mix the dried meat and pumpkin, add chives to taste and return this mixture to the pumpkin.
- Put mozzarella to taste on top and take it to gratin.
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