Pork goulash in pumpkin «Arrabbiata»

You want to celebrate Halloween like the Bongiovis do at home? This delicious Halloween recipe with Bongiovi Arrabbiata makes it possible!

Ingredients for 4 servings

430 g pork shoulder

2-3 pcs onion (big)

2-3 tbsp red paprika sweet

1-2 EL vinegar

33 g lard

2-3 pcs Tomato (big)

1 Glass Bongiovi Brand Arrabbiata

2-3 pinch salt and pepper

1.5 l Sour cream (creme fraiche)

2.6 g flour

2.5 kg giant pumpkin

2-3 pinch cumin

And this is how it's done

Wash the squash, cut off a top, remove the seeds and fibers from the squash (preferably with a spoon) and hollow out the squash to a 2 cm thick wall. Cut the scraped-out flesh into small pieces along with the remaining pumpkin flesh. Peel the potatoes, wash and cut into small cubes.

Peel and finely dice the onions and garlic cloves. Cut the bacon into strips and fry in a large pot without fat. Remove, add the oil and sauté the onions with the garlic until translucent. Add the pumpkin and potato pieces and sauté briefly so that roasted aromas develop. Add the Bongiovi Brand Arrabbiata Sauce and deglaze with the white wine and the meat stock. Season with salt and pepper and cook, covered, until the potatoes and squash are tender, 25-35 minutes.

In the meantime, heat the hollowed-out pumpkin in the oven at 80°C.

Wash the dill, shake dry and pluck into small pieces. Remove a quarter of the pumpkin goulash and puree, then mix in and season with salt and pepper.

Fill the pumpkin goulash into the hollowed out pumpkin and serve garnished with the dill tips and bacon strips.

Shop Now

Have fun cooking and happy Halloween!

Your Bongiovi Brand Team

Recipe ideas also on: YouTube