As promised, I share with you another recipe with pumpkin. This time it has a very interesting and successful combination. If you like crunchy vegetables, then cook the pumpkin and apples for a couple minutes, uncovered, if you like soft, you need to cover them with a lid and simmer for 3 minutes. Clear apple from the skin is not necessary, but it gives the dish extra flavor and vitamins. For recipe thank Julia La Perla.
250 grams of pumpkin pulp
500 g chicken liver
50 ml white wine
2 cinnamon sticks
10 peas pink pepper
10 peas pink pepper, salt and pepper — to taste
1 . chicken liver soaked in water, cleaned from plenochek and fat, cut into large pieces and fry in vegetable oil 5 — 8 minutes.
2. Apples and pumpkins cut into pieces about the same size. In a frying pan warm up the oil and fry until golden brown pumpkin. Add the apples to the pumpkin, cinnamon, pink pepper, stir, warm up 4 minutes and pour wine. When most of the wine has evaporated, add the liver, salt and pepper, stir and remove from heat. Bon Appetit!