John Myers
Contents
show
Ingredients
for the crumble:
- 1 piece Small Hokkaido pumpkin, approx. 1 kg
- 1 Pc. Clove of garlic
- 100 g Diced bacon
- 300 g Cherry tomatoes
- 0,5 tsp Cinammon
- 100 ml Dry white wine
- 150 ml Vegetable broth
- 1 tsp Herbs de Provence
- 3 tbsp Olive oil
- Salt pepper
- 100 g Freshly grated Parmesan or pecorino cheese
- 200 g Flour
- 120 g Butter or margarine
- 2 tsp Chopped herbs, e.g. thyme, or rosemary
to sprinkle:
- Mixed kernels e.g. pine, sunflower and pumpkin seeds
Instructions
- Divide the pumpkin, remove the core and cut into bite-sized pieces approx. 2 cm in size. Peel and halve the onions and cut into thin wedges. Heat the olive oil and sauté the diced bacon, pumpkin and onion in it for a few minutes. Squeeze in the garlic.
- Deglaze with wine and reduce a little. Pour in the vegetable stock. Season with salt, pepper, cinnamon and herbs from Provence. Let everything simmer for about 10 minutes over low heat.
- Wash the cherry tomatoes, cut in half and fold into the vegetables. Take the pot off the stove and let the vegetable mixture cool down a little.
- For the crumble, mix the above ingredients with a pinch of salt (no longer because the cheese is already salty) in a bowl to make coarse crumble. This is best done with your hands.
- Put the vegetables in a baking dish (if you like, you can brush the dish with melted butter beforehand) and cover with the cheese crumble. Sprinkle with the core mixture.
- Bake in the preheated oven on the middle rack at 200 degrees top / bottom heat for about 20 - 25 minutes.
- Depending on the season, you can of course vary the vegetables and z. B. use peppers, aubergines, zucchini etc ... Vegetarians can leave out the bacon without replacement.
Nutrition
Serving: 100gCalories: 195kcalCarbohydrates: 21.2gProtein: 3.2gFat: 10.9g
