Stuffed Pumpkin Caesar

Rating: 4.1667 / 5.00 (6 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Rinse the parsley and shake dry, pluck the leaves from the stems and chop finely. Peel and finely dice the shallots. Sauté in the hot butter. Add the pine nuts and stir until golden brown. Stir in the chopped parsley and remove the frying pan from the heat.

Set aside one olive for garnish, cut the rest from the stone and chop coarsely. Drain the mustard fruit and dice 1 cm in size.

Knead the minced lamb with the mustard, shallot mixture, olives, raisins, breadcrumbs and eggs until evenly combined, seasoning heartily with salt, cayenne pepper and cinnamon.

4. from the pumpkin with a large sharp kitchen knife cut a lid small. Using a tablespoon, scrape out the seeds and any soft, fibrous insides. Rub the inside of the pumpkin with salt and cayenne pepper. Mix the long grain rice with a little salt and sprinkle in.

5. Later, fill the mince mixture into the hollowed out pumpkin. Smooth the surface and make decorative incisions with a kitchen knife.

6. line a baking tray with aluminum foil. Place the pumpkin on it and brush all around with the oil.

7. the pumpkin in the heated oven at 180 ° C for about 2 hours (gas 2-3, convection oven 1 hour, 40 min at 160 ° C ) on the 2nd ledge from the bottom to be cooked.

8. 1/3 of the pumpkin seeds coarsely chop. 9.

9. put the pumpkin gently on a deep serving dish, with chopped and whole pumpkin seeds, bay leaves and the olive.

Leave a Comment