Description
Bright pumpkin turns into a flute. In her tender meat with a creamy taste and a subtle pumpkin flavor that goes into the sauce. Cute and useful!
Ingredients
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Pumpkin
1 pc
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Pork
400 g
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Mushrooms
400 g
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Onion
1 pc
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Vegetable oil
3 tbsp
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Dry white wine
100 ml
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Parsley
1 bunch
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Mascarpone
3 tbsp
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Salt
0.5 tsp
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Pepper white
0.5 tsp
Cooking
Have the pumpkin cut off the top and with a sharp spoon remove the pulp with seeds, so that left wall thickness of about 2 cm
For the filling, the meat is cut into medium dice, mushroom slices, onion half-rings, the pumpkin flesh into strips.
All fry in vegetable oil lightly, add 100 grams of dry wine, wait until it evaporates. Add the parsley finely chopped. A few spoonfuls of mascarpone, you can replace the half Cup of heavy cream) salt, pepper, stir
Spread into a pumpkin. Cover with cut the top, put on a greased baking tray and bake in a preheated 170*With the oven for 2 hours
Cooked pumpkin is served whole or cut into pieces. Bon appetit!!!
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