Dried Beef on Pumpkin

Name: Dried Beef on Pumpkin
Yield: 8
Ingredients: 1 medium-sized pumpkin; 1 kg of dried beef, desalinated; 1 tablespoon of olive oil; 1 clove of garlic; 1 diced onion; 1 diced tomato; 1/4 cup of chopped green olives; 1 pepper without seeds, diced; 1 cup of chopped parsley and chives; 1 large container of Catupiry (or substitute with light ricotta cheese); Salt to taste

1
1 medium-sized pumpkin
2
1 kg of dried beef, desalinated
3
1 tablespoon of olive oil
4
1 clove of garlic
5
1 diced onion
6
1 diced tomato
7
1/4 cup of chopped green olives
8
1 pepper without seeds, diced
9
1 cup of chopped parsley and chives
10
1 large container of Catupiry (or substitute with light ricotta cheese)
11
Salt to taste

Ingredients

1
1 medium-sized pumpkin
2
1 kg of dried beef, desalinated
3
1 tablespoon of olive oil
4
1 clove of garlic
5
1 diced onion
6
1 diced tomato
7
1/4 cup of chopped green olives
8
1 pepper without seeds, diced
9
1 cup of chopped parsley and chives
10
1 large container of Catupiry (or substitute with light ricotta cheese)
11
Salt to taste

Directions

1
Cut a lid on the pumpkin, about the size of a small chalice
2
Carefully remove the seeds and wrap the pumpkin in aluminum foil
3
Place it in a medium-temperature oven until the pulp is soft but not too mushy
4
Remove some of the pulp with a spoon and reserve
5
Meanwhile, cook the dried beef with water until it's tender
6
Drain and chop it coarsely
7
Heat the olive oil and sauté the garlic and onion
8
Add the tomato, green olives, and pepper, stirring for three minutes
9
Add the cooked dried beef and reserved pulp, cooking for five more minutes
10
Remove from heat, adjust salt to taste, and sprinkle with parsley and chives. Reserve
11
Spread 3/4 of the Catupiry (or light ricotta cheese) inside the pumpkin, making sure it's well-coated
12
Add the dried beef and cover with the remaining cheese
13
Place in a medium-temperature oven and serve hot