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Pumpkin in 6 minutes with medallion
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
6 min(s)
1 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Japanese pumpkin200 g
- Salt1 coffee spoon
- Spicy paprika1 coffee spoon
- Ginger Powder1 coffee spoon
- Black pepper to taste
- Water1 dessert spoon
- Fillet Medallion1 unit(s)
- Thyme sprig1 unit(s)
- Garlic1 unit(s)
- Butter1 tablespoon
- Olive oil1 tablespoon
- Cut the squash with the skin into 2 cm cubes.
- Place in a refractory that can go in the microwave.
- Season with salt, taste, powdered ginger, olive oil, black pepper to taste and add 1 tablespoon of water.
- Cover with plastic wrap, make holes with a knife and microwave on full power for 6 minutes.
- In the meantime, heat a skillet, season the fillet with salt and pepper to taste, add the butter and thyme to the skillet and brown the fillet for 3 minutes on each side (to brown).
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