Pumpkin Gratin with Dry Meat

Look how beautiful: I started by cooking 500g of strawberry pumpkin in boiling water and salt.

Meanwhile, I sautéed 1/2 large onion and 3 chopped garlic cloves in olive oil and added the dried meat. I used this version of the box which is super practical. It comes with a little liquid that I discarded before adding it to the stew.

I added a handful of parsley and a teaspoon of a northeastern seasoning that I got from a friend but I have no idea what it contains, I just know that it has pepper. As the meat is very salty, it doesn’t need any more seasoning, but it’s up to you.

I drained the pumpkin, crushed it roughly and added a tablespoon of butter and a little salt (because the other ingredients were already very salty). As the pumpkin releases a lot of water, I added 2 tablespoons of toasted cassava flour and put it on low heat to “dry” the liquid.

When assembling, I first added the pumpkin puree, then I spread “little balls” of ricotta cream (but it could be cottage cheese or catupiry), covered it with the dried meat and on top I made a mixture of 1/2 package of ricotta cream with the same amount of milk (to make a very thin cream). I threw it on top and sprinkled parmesan. I put it in the oven just to brown it.

Now pay attention: This was one of the BEST dried meat dishes I’ve ever eaten! Do it and come back here to tell me, okay?