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This recipe from the Woman’s Day writer Tatyana shared Ogneva-Salvoni, who now lives in Italy. Her recipe is so beautiful that we publish it in its original form without any cuts.

Next — in the first person:

«This recipe is taken from Siro, he invented it (although certainly it a hundred thousand times a lot of people came up, too easy), but we honor Siro call this dish «Sirat».

First, the prelude, because I decided that it was necessary to share this recipe.

I was visiting my friend Julia in Moscow. It was September, warm and pumpkin on a table, at which Julia did not know what to do.

— Boil it or what? — Julia thinking aloud.

— What are you! — I exclaimed. — Do Sirat!

— This is like?

— And that’s it! Cut in half, remove seeds and shove it in the oven for 20 minutes, a maximum of half an hour. Turn off, get, albeit slightly cooled. And at this time it is necessary to break the piece of butter (size — depending on the mood of dietary). Generally, the more pumpkin, the larger piece. The more a piece, the tastier and more tender will Sirat. In the melted butter to throw a couple of sage leaves and the magic begin.

Remove the burnt crust on the surface of the flesh and the rest scrape the inside with a spoon and a pan. It goes smoothly and easily. While stirring in the pan turns into a wonderful sauce. A little salt while stirring. Basta! Sirat ready. The perfect side dish to meat and how alone those who fast.

Julia was very happy and did. Then very grateful and praising Shiro for the recipe and asked him to convey heartfelt greetings from Russia. However, she forgot to put it in a pan with butter and sage, a spoon scraped and bruised. But it turned out a baked pumpkin itself is sweet and delicious.

So, now, if someone in the house happens to be a pumpkin, you know what to do. Well, coach, I think, and so we all have.

Translated by site: wday.ru