Friday, April 23, 2010

CATUPITY-CARNE DE SOL STUFFED MINI PUMPKIN


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)

Filling
70g carne de sol, without fat
Olive oil
1/2 small onion, finely chopped
1 garlic clove, finely chopped
50ml brandy
2 tbsp skinless green bell pepper, chopped
3 tbsp sweet corn kernels, boiled
1 tbsp worcestershire sauce
2 tbsp tomato paste
50ml water
1 seedless tomato, chopped
Basil
Oregano
Tabasco®
Salt
4 tbsp Catupiry®

Directions
Filling
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.

To Finish
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.



5 comments:

  1. Stuffed pumpkin looks cute and delicious

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  2. Love the pictures and the presentation!

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  3. I am ALWAYS looking for new ways to stuff a pumpkin (my favorite veggie). This looks absolutely delicious!

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  4. Beautiful presentation and sounds delicious. I'm going to save this for this coming fall. Can't wait to wow my friends and family with this. Thank you so much. LOVE this.

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  5. Oh Talita.. this looks truly delicious! I have been googling for the ingredients and I don't think the salted dired beef is available in the UK. Have you any suggestions? I would love to make this.

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