Arrabbiata pork goulash

Delicious recipe with Bongiovi Arrabbiata!

Ingredients for 4 servings

430 g pork shoulder

2-3 pcs onion (large)

2-3 tbsp sweet red pepper

1-2 tbsp vinegar

33g lard

2-3 pcs tomato (large)

1 glass of Bongiovi Brand Arrabbiata

2-3 pinches of salt and pepper

1.5 l sour cream (creme fraiche)

2.6g flour

2.5kg Giant Pumpkin

2-3 pinches of caraway seeds

And this is how it's done

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

Peel the onions and garlic cloves and dice finely. 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 meat stock. Season with salt and pepper and cook with the lid closed for 25-35 minutes until the potatoes and pumpkin are soft.

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

Wash the dill, shake dry and tear into small pieces. Remove a quarter of the pumpkin goulash and puree it, then mix it 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.

Have fun cooking and happy Halloween!