Steamed pumpkin Region of the State of Rio Grande do Sul Brasil

Steamed pumpkin Region of the State of Rio Grande do Sul - Brasil


ingredients:
I - Option:
1 pound of pumpkin girl (neck pumpkin) peeled and cut into cubes.
1 teaspoon (soup) of fat or oil (30 ml)
100 grs. smoked bacon (spleen) chopped into cubes
1 bunch of green seasoning (parsley and chives), chopped
1 clove garlic, minced, (if old tire crumb).
100 grs. corn flour (medium) see below
200 ml water
1 pinch of sugar serves (to fix the color of the pumpkin).
How to prepare:
Saute the bacon and garlic in hot oil or lard.
Stir in the pumpkin.
Put the water, salt and sugar.
Cover the pan and cook until the pumpkin come apart Thicken with corn flour.
Serve sprinkled with green spice parsley and chives to taste.
Note:
If the cornmeal is too thick beat in a blender, or place it in a clean cloth, bundle type and hit with meat pounder until average.
II - Option:
I Q U E B E B of the State of São Paulo
ingredients:
1 pound of ripe pumpkin, cut into small pieces
other Ingredients

1 large onion, grated
1 tablet of broth (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) of shallow salt
1 spoon (soup) of hot pepper sauce
1 cup (tea) of chopped parsley then put the finished dish
How to Prepare:
Cut the pumpkin pieces, remove the skin, wash thoroughly dry with paper towels.

In a large saucepan, fry the onion in oil until wilted, add the pumpkin pieces, salt or broth, gradually adding water gradually until cooked pumpkin.
After the finished dish off the heat and add the chopped parsley.
If it gets too watery, thicken with 1 tablespoon of cornstarch (cornflour), diluted with cold water.