Ingredients for Gramma Mangalitsa – squash and salami
- 1 x 600g squash
- 1 tablespoon olive oil
- 2 small garlic cloves
- freshly ground salt and pepper
- 20 g chopped walnuts
- 75 g salami, chopped
- leaves few spinach
- 1 tablespoon basil pesto
- 90 g Mozzarella pearls
- 2 tablespoons parmesan, finely grated
- good pinch lime pepper (optional)
- To serve:
- 1 tablespoon dried onion flakes
- chunk of crusty bread
Cooking Instructions for making Gramma Mangalitsa – squash and salami
Heat the oven to 200 degrees C fan. Cut the squash in half with a sharp knife and scoop out the seeds. Rub the cut sides of the squash with half of the oil and season with salt and pepper. Prick the garlic cloves and add one to each of the halves.
Place the squash in a baking dish and roast for 30-40 minutes until tender. Let cool slightly. Carefully scrape the inside of the squash with a fork to loosen the flesh.
Heat a skillet over medium high heat. Add the walnuts pieces, lightly toast, remove from the pan and set aside. Add a splash of oil and the salami. Cook for 2 minutes until the oil starts to colour. Turn off the heat and add the spinach and pesto and stir. Squeeze out the garlic from the skin and stir in.
Divide the walnuts between the 2 halves of squash, top with the salami/spinach, mozzarella and sprinkle with Parmesan cheese and the lime pepper (if adding). Return to the oven for 10 minutes until the cheese is bubbling. Top with the dried onion flakes and serve with a few salad leaves and a chunk of crusty bread.
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