A colourful and spectacular second course dish. The pumpkin is filled with diced pork sautéed and served straight to the table as though it were a casserole dish. Ideal for surprising guests, including little ones.
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INGREDIENTS |
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Mantua pumpkin |
1 |
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Kg |
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Diced Pork |
600 |
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g |
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Onion |
1 |
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n° |
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Carrot |
1 |
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n° |
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Stick of celery |
1 |
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n° |
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Potatoes |
300 |
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g |
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Stem of rosemary |
1 |
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n° |
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Tomato puree |
2 |
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spoons |
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Extra virgin olive oil |
2 |
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spoons |
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White wine |
1 |
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glass |
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Flour |
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to taste |
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Cloves |
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to taste |
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Salt and pepper |
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to taste |
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PREPARATION |
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| 1. |
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Wash the pumpkin, remove the top and remove part of the flesh leaving a 2 centimetre layer. |
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| 2. |
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Prepare chopped celery, carrot and onion and brown in the oil together with the rosemary. Add the diced pork after having lightly coated in flour, then brown adding wine and allowing it to evaporate. Add the tomato puree diluted with ladles of warm water and season to taste with salt, pepper and cloves. |
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| 3. |
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Leave the pork to cook on a low heat for at least 40 minutes. Then add the potatoes and the pumpkin flesh cut into small pieces and cook for a further 30 minutes. Place the emptied pumpkin on a serving plate and fill it with the stew. Serve putting the pumpkin lid back on, with its stem still intact. |
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The flavours in this menu go well with the delicate flavour of a sparkling aromatic wine such as Muller Thurgau Trentino or Falanghina Campana. To accompany the dessert though, one might choose Recioto di Soave, Classic or Sparkling, or sweet Malvasia. |
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