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Mini Pumpkin Stewed with Balsamic Vinegar
Perfect accompaniment to both fish and meat dishes.
Ingredients
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2 star anise
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2 sprigs of mint, + chopped fresh mint to finish
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juice of a lemon
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juice of an orange
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4 mini pumpkins, halved and seeded
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4 tablespoons of Balsamic Vinegar
Preparation Method
- Bring a pan with plenty of water to the boil. Add the sugar, salt, star anise, mint sprigs, lemon and orange juice and the zest and pepper.
- Add the pumpkins cut in two (base and lid).
- Let it cook on low heat to prevent them from breaking and check the doneness with the tip of a knife. 15-20 minutes for the basics and 10 minutes for the hats.
- Drain and lightly tap the pumpkin pieces. Place the bases on 4 plates and sprinkle with a spoonful of balsamic vinegar.
- Add the chopped mint and close with the hat. Let it rest and serve warm.
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