INGREDIENTS
- Pumpkin puree:
- – Massive pumpkin 1 unit.
- – Sage 10 leaves.
- – Garlic 8 cloves (barely crushed contained in the pores and skin).
- – Salt and pepper.
- Stuffed:
- – Rooster 1 unit boiled in broth after which shredded (reserve the broth).
- – Olive oil.
- – Onion 2 models minimize into high-quality julienne.
- – Inexperienced onion 2 models in skinny wheels.
- – Crimson bell pepper ½ unit minimize into high-quality julienne.
- – Salt and black pepper to style.
- – Oregano to style.
- – 1 handful of raisins.
- – Inexperienced olive 1 handful.
- – Curry to style (optionally available).
- Armed:
- – Buttery cheese or cuartirolo or mozzarella 200 g.
- – Almonds 1 handful (optionally available).
- – Grated reggianito kind exhausting cheese 1 handful.
CHICKEN AND PUMPKIN CAKE we’ve your dish for at the moment! this traditional, tasty and sensible recipe
PROCEDURE:
1. Bake the pumpkin open within the center with the remainder of the components.
2. Make a really wealthy puree and put aside.
3. Sauté onions and bell pepper till they flip a lightweight golden shade.
4. Add the remainder of the components, season and add a number of tablespoons of broth in order that it is extremely creamy.
5. To assemble: Place the rooster filling on the bottom of an oven-safe dish, high with slices of cheese, high with the puree and a few almonds and sage leaves embedded a little bit however not utterly.
6. Sprinkle with a little bit grated cheese and gratin in a medium oven (180ºC).
