“Fangs” for the Pumpkin
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 1 pumpkin, approx. 6½ lb. (3 kg)
- Stew
- 1 3/4 lb. (800 g) cubed veal
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 2 cups (500 mL) cut-up pumpkin
- 2 green peppers, cut into strips
- 1 red pepper, cut into strips
- 3 yellow onions, sliced very thin
- 6 large white mushrooms, cut into strips
- 1 28-oz. (796-mL) can whole tomatoes*, undrained
- 2 garlic cloves, coarsely chopped
- Salt and pepper to taste
- 1/2 cup (125 mL) dry white wine
- Cayenne pepper to taste
Preparation
Rinse and dry pumpkin. Cut out the stem, leaving a sawtoothed hole large enough for a big ladle. Remove seeds, stringy membranes and part of the flesh (for the stuffing), taking care to leave ¾ in. or 2 cm thick of flesh all round and not damage the shell.
In a skillet, brown veal in butter and oil. Set aside. In the same skillet, brown pumpkin, peppers, onion and mushrooms. Put undrained tomatoes in a big pot. Add garlic, meat and vegetables. Season and simmer over low heat for about 20 minutes. Add wine and cayenne and simmer another 40 minutes, stirring occasionally.
Place the emptied pumpkin shell on a serving platter and pour stew into it just before serving.
Suggestion
Replace stew with your favourite homemade spaghetti sauce, pumpkin-enriched of course.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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