John Myers
Ingredients for 4 servings:
- 4 pumpkin(s) (Hokkaido) approx. 600 g each
- 600 g pork fillet(s), shredded
- 500 g potatoes, peeled, cooked from the previous day
- 1 stalk(s) leek
- 150 g tomatoes, dried, preserved in oil
- 1 onion(s)
- 3 sprigs of thyme
- 200 ml vegetable stock, instant or fresh
- 200 ml whipped cream
- 150 g mascarpone
- 100 g Parmesan, grated
- salt and pepper
- lemon juice
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Preheat oven to 200°C (400°F). Wash the pumpkins and cut off the top third to form a lid. Scrape out the seeds with a spoon and pre-cook the pumpkins whole in a large pot of salted water for 5-6 minutes. Then rinse with cold water. Slice the potatoes and leeks, drain the tomatoes and slice them as well. Brown the minced meat in oil (pumpkin seed or tomato oil) in a pan, add the potatoes and leeks. Fry for 2 minutes, then stir in the tomatoes. Remove from the pan. Finely dice the onions and pick the washed thyme. Sauté both in oil and pour in the broth and cream. Stir in the mascarpone and season with salt, pepper, and lemon juice. Let everything simmer for about 10 minutes. Fill the pumpkins with the fillet ragù and top with the sauce. Sprinkle with Parmesan cheese and bake in the oven at 200°C (400°F) for 10 minutes. Cover with a lid, if desired, and serve. Trip: The great thing is that you can eat the pumpkin whole with the skin.
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