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Pumpkin with Pimientos

Pumpkin with Pimientos

Pumpkin with Pimientos

750g pumpkin, peeled
3 Tbsp extra virgin olive oil (EVO)  (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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  • El Navarrico Pimientos ~ whole

    El Navarrico Pimientos ~ whole


    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices.

    Piquillo peppers can be stuffed with anchovies, tuna, squid or rice, puréed or simply chopped and added to an antipasto platter.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 1.9kg tin.

    Learn More
    $25.50
    106 -

  • Vincotto Vinegar

    Vincotto Vinegar


    A delicious, fruity, mellow wood aged vinegar made from the grapes used for Vincotto. Use on its own or with oil as a condiment or dressing.

    Learn More
    $35.50
    106 -

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