INGREDIENTS
- – 1 giant pumpkin.
- – She.
- – Butter 1 tbsp.
- – Salt and pepper.
- – 3 corn on wheels.
- – 2 onions (brunoise).
- – 1 purple bell pepper (brunoise).
- – 1 inexperienced bell pepper (brunoise).
- – 2 cloves of garlic (minced).
- – 800 g of shoulder (giant reduce).
- – 2 Potatoes (giant reduce).
- – 2 carrots (not very skinny slices).
- – 2 potatoes (giant reduce).
- – 300 g of pumpkin (giant reduce).
- – Half a liter of crushed tomato.
- – Salt and pepper to style.
- – 3 bay leaves.
- – Half a liter of vegetable broth.
- – Floor chili tbsp.
- – Candy paprika 3 tbsp.
- – Cumin half tbsp.
- – Dried apricots (peaches or apricots) 300 g.
- – Inexperienced chopped inexperienced half for the top.
Traditional and beautiful CARBONADA, best dish for the winter, very filling and heat.
PROCEDURE:
For the pumpkin:
1. Place on a roasting pan and bake over reasonable warmth so it would not break.
2. Simply loosen reduce and take away the seed, season and return to the oven. The pulp ought to be tender however the pumpkin should retain its form.
For the carbonade:
1. In a saucepan, warmth the oil and brown the meat reduce into 2×2 cubes.
2. Add the onion and bell peppers till the onion is clear. Add the carrot.
3. Add the marginally crushed tomato and the broth.
4. Add the potatoes, candy potatoes, pumpkin, dried apricots hydrated for half-hour in water and the corn reduce into skinny rounds. Season it.
5. Prepare dinner it at a low boil, with out stirring, in order that the greens don’t break down. Regulate the seasonings to your style.
6. Stuff the beforehand cooked pumpkin. End with chopped parsley and floor chili.
