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Pumpkin with Piquillos

Pumpkin with Piquillos

750g peeled pumpkin of your choice
3 Tbsp extra virgin olive oil
2 Tbsp Calogiuri vincotto with orange
Sea salt and freshly ground black pepper
220g jar El Navarrico piquillo pimientos
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 extra virgin olive oil, orange 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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