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Pumpkin with Pimientos

Pumpkin with Pimientos

Pumpkin with Pimientos

750g pumpkin, peeled
3 Tbsp extra virgin olive oil  (EVO)
2 Tbsp Calogiuri vincotto vinegar
Sea salt  and freshly ground black pepper
220g jar El Navarrico sliced pimientos , drained
Italian parsley, finely chopped

Preheat oven to 180°C.

Slice the peeled pumpkin into serving-sized slices. Place in a shallow ovenproof dish and toss to coat with the EVO, vincotto and salt and pepper.

Bake uncovered until almost tender then strew sliced piquillo pimientos over the pumpkin and bake for another ten minutes or until the pumpkin is tender.

Sprinkle with finely chopped Italian parsley before serving.


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