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Pumpkin pan à la Mamma with apple pieces

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Ingredients for 4 servings:

  • 1 pumpkin(s), Hokkaido
  • 2 m.-large apples, preferably Delba, Gala, Elster
  • 1 shot of dry red wine
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 small chili pepper(s), according to taste, or chili flakes
  • 2 tbsp olive oil
  • 1 tsp chives, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Quick and delicious! A spontaneous recipe idea that everyone can make, with wine

Wash the Hokkaido pumpkin and cut into bite-sized cubes. Leave the skin on, giving the pumpkin more bite. Cut the apples into bite-sized cubes, but remove the skin. Sauté both in a wok (preferably a wok) with olive oil. Add chives, salt, and pepper. Chop the chili peppers and add them if desired (chili flakes work just as well as chili peppers). Finally, deglaze with red wine. An ideal dish when you’re in a hurry. It tastes best with rice or couscous.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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