Pumpkin with beer recipe: A simple autumnal dish
Combining the best two things about autumn, in one dish...
I have been working a lot lately and have little time to cook, but I wanted to try an experiment. Since it turned out well, I thought I'd share this recipe with you, I hope you like it.
A few words about beer
I used a Blanche beer, but I am convinced that light Weisse can also be acceptable. I advise you not to use red, dark or too bitter beers.
800 g pumpkin
100 g breadcrumbs
50 - 70 g Parmesan cheese
Some Blanche beer
Extra virgin olive oil
2 cloves of garlic
A little red pepper
Clean the pumpkin and cut it into small cubes.
Stir-fry oil, garlic and a little chilli pepper, then add the pumpkin, a little salt (little, be careful because the Parmesan is salty) and brown it a little over high heat.
At this point, you can add some beer and cover with a lid. The right amount of beer is what covers the bottom of the pan, but doesn't completely cover the pumpkin cubes. When the beer has dried, if the pumpkin is not cooked, you can add a little more.
Anyway, when the pumpkin is cooked, you can add the Parmesan, breadcrumbs and rosemary. Be careful because now that the beer has evaporated you risk burning the pumpkin.
After a minute more cooking the pumpkin with these toppings, the dish is ready. Jump the pumpkin in the pan instead of mixing with the spoon, so that you don't risk breaking the cubes.