A charming entree for a special dinner. The tender pumpkin is stuffed with a layer of creamy Catupiry and a delicious carne de sol filling. Brazilian flavors on your table.
4 mini pumpkins (about 100-150g each)
70g carne de sol, without fat
1/2 small onion, finely chopped
1 garlic clove, finely chopped
2 tbsp skinless green bell pepper, chopped
3 tbsp sweet corn kernels, boiled
1 tbsp worcestershire sauce
2 tbsp tomato paste
1 seedless tomato, chopped
4 tbsp Catupiry®
Soak overnight the meat in abundant water. Change the water and soak the meat again for more 2 hours. Cook in pressure cooker with new water for 25-35 minutes, depending on the resistance of meat. Remove any fat and shred the meat.
Fry onion and garlic in oil. Add brandy and let to evaporate. Add meat, bell pepper, sweet corn, worcestershire sauce, tomato paste and water. Stir very well and let to evaporate the water.
Add chopped tomato and season and remove from heat.
Preheat the oven to 390˚F.
Cut out top of pumpkin. Carefully, scoop out seeds with a teaspoon. Brush with olive oil and bake for 15-25 minutes until is tender.
Place a tablespoon on the bottom of pumpkin and the meat filling over, pressing for the bottom. Bake again for more 5 minutes just to heat everything.
Cook's tip: You can use another cooked shredded meat instead the carne de sol and processed cheese instead the Catupiry.
Serve: 4 portions.