Ingredients
0.5 kg of Mammoth Gourd
1/2 tablespoon of salt
Paprika to taste
3 1/4 cups of passionfruit juice
2 French bread slices
1/2 cup (churned) of milk
Small chopped onion
2 tablespoons of olive oil
Chopped and wilted escarole
1 tablet of beef broth
200 g of fresh parsley chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped green olive
Ingredients
0.5 kg of Mammoth Gourd
1/2 tablespoon of salt
Paprika to taste
3 1/4 cups of passionfruit juice
2 French bread slices
1/2 cup (churned) of milk
Small chopped onion
2 tablespoons of olive oil
Chopped and wilted escarole
1 tablet of beef broth
200 g of fresh parsley chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped green olive
Preparation
1
Season the Mammoth Gourd with salt, paprika, and passionfruit juice
Let it sit for two hours
Soak the bread slices in milk and reserve
2
In a pan, sauté the chopped onion in olive oil until it's soft
Add the wilted escarole, beef broth, parsley, cheese, green olives, and soaked bread slices
Cook for five minutes
Remove from heat and let it cool
Preheat the oven to medium temperature
Make holes in the meat and fill with the filling
Reserve the marinade juice
3
Place the Mammoth Gourd in a baking dish and cover with aluminum foil
Put it in the preheated oven for an hour and 30 minutes, basting occasionally with reserved juices
4
Remove from oven and slice into portions
Strain the pan drippings through a fine-mesh sieve and serve over the meat
If desired, serve with mashed potatoes or white rice
Serves - 10 people
Calories - 381 per serving
Prepare ahead of time
Easy
