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 Ölkürbisritschert mit Vulcano Schinkenchips und Trüffelfilet  Oilseed pumpkin stew with vulcano ham chips and truffle filet 

OILSEED PUMPKIN STEW WITH VULCANO HAM CHIPS AND TRUFFLE FILET

Time required: 60 minutes

Oilseed pumpkin stew with vulcano ham chips and truffle filet

Ingredients for 4 persons 

200g beans, 300g pearl barley, 1 handful of lovage leaves, 2 sage leaves, 2 bay leaves, 300g oilseed pumpkin cut into 1 cm dice, 50ml cider vinegar, 20g dry-roasted pumpkin seeds – as garnish, 100g finely chopped onions, 1 finely chopped clove of garlic, 1.5l smoke bacon broth, beef broth or vegetable stock, 100g diced floury potatoes, salt to taste, 8 slices of Vulcano cured ham matured for 15 months, 1/2 piece of Vulcano truffle filet

PREPARATION

Soak the beans and pearl barley in water overnight. Brown the chopped onions and garlic in lard. Add the pumpkin and fry, deglaze with vinegar and pour over 11 of broth. Add the beans, pearl barley and seasonings and slowly simmer over a low flame for approx. 1.5 – 2 hours. (Caution: catches and burns easily!) Cook a piece of smoked meat or rind at the same time if desired. Stir repeatedly in the meantime and add more broth if necessary. After approx. 1 hour, add the diced potatoes and simmer until tender. Lightly brown the sage in a little oil over a low flame and add to the stew or use as a decoration when serving, season to taste and garnish with the crisply fried ham and the slices of truffle filet, dribble a little pumpkin seed oil on top and serve. The consistency of the stew should be slightly creamy and not too thick.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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