John Myers
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Spagetti Pumpkin Filled with Chicken and Ham Ragout
The perfect spagetti pumpkin filled with chicken and ham ragout recipe with a picture and simple step-by-step instructions.
the chicken ragout
- 3 Tablespoon Extra virgin olive oil
- 2 good pr. Spices salt (mixed yourself)
- 2 piece Chicken Breasts
- 4 Discs Crust cooked ham
- 2 Tablespoon Extra virgin olive oil
- 1 middle Freshly diced onion
- 1 toe Freshly diced garlic
- Salt a.d. M. Pfeffer a. d. M.
- 1 small sip White wine (a..Mosel)
- 100 g Sweet cream
- 2 Discs Gouda medium old
- 4 Discs Very thin Spanish ham
- 1 good dinner. Cornstarch
As a side dish
- 1 middle Pear fresh
- 1 good dinner. Olive oil
- 1 Tablespoon Butter
- 3 Needles Rosemary fresh
- 1 half a mocha spoon Dried thyme
- 2 pr. Powdered sugar
- White wine
- Fresh chicory
The pumpkin
- Please preheat the oven to 200 °:
- Place the pumpkin in half in a small baking pan and brush with a little olive oil. Slide in the middle rail and bake for a good hour.
In these times
- Cut the onion and the garlic into small pieces, also cut the ham into small cubes, fry lightly with the olive oil, remove from the pot and set aside. Dice the chicken breast, season and dust with a little cornstarch. Kneading. Lightly fry in the rest of the oil, I added a little butter.
- Deglaze with a small sip of white wine so the roast can be loosened and then pour in the sweet cream. The starch causes everything to set. Stuff the pumpkin with the ragout, then put the cheese on top and bake briefly in the oven on the top shelf.
In this short time the pear can be served
- Gently heat the olive oil and butter in a pan, remove the pear 1/8 of the core. Place the herbs in the foaming butter, dust the powdered sugar, then insert the pear pieces and turn the bacon constantly. It then gets some color, a lot to me.
- It really had a special taste. I served it with chicory (the tips) and only drizzled it with olive oil. Physalis provided the framework for everything. Thank you for taking the time to read my peculiar recipe.
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