Ingredients:
Pasta
– 500g cabotcha pumpkin
– 1 tablespoon of butter
– Salt to taste
For the filling
– 1 tablespoon of olive oil
– 1 clove of garlic
– 1 pack of cambuquira
– Salt to taste
To bread
- 2 eggs
– 100g of wheat flour
– 100g panko flour
- Frying oil
Way of doing
Pasta
Wash the pumpkin with water and scrub the skin with a brush. Cut the pumpkin in half and, using a spoon, scrape the seeds from the pumpkin, set aside.
Chop the pumpkin into medium cubes, place in a glass dish and cover with plastic wrap. Place in the microwave for 5 minutes, or until the pumpkin is soft. If necessary, leave it in the microwave for longer.
Mash the pulp, skin and all, with a fork. Season with butter and salt. Reserve.
Filling
To make the filling, chop the garlic and cambuquira with the stalk. In a frying pan over medium heat, brown the garlic in olive oil and add the chopped cambuquira. Cover and let cook for 5 minutes, stir a few times. The stalks must be soft and the stew dry. Season with salt.
Assembling the cupcake
Take a tablespoon of the pumpkin dough and flatten it in the palm of your hand. Place 1 teaspoon of sautéed cambuquira in the center. Close the dough around the cambuquira so that the vegetable is in the center of the dumpling. Roll it up so that the cupcake is round.
To bread
Dip the cupcake first in the wheat flour, then in the egg and finally in the panko flour. Fry the dumplings until golden, drain on paper towels.