Pumpkin Terrine with Capers and Prosciutto

Name: Pumpkin Terrine with Capers and Prosciutto
Yield: 12
Ingredients: Pumpkin Terrine; 2 soup spoons of flavorless gelatin; 1 soup spoon of olive oil; 500g of pumpkin; 3 green pickled peppers, 1 medium onion pickled; Molho; 1/2 cup of olive oil; 2 soup spoons of capers; 6 sprigs of dill; 6 slices of prosciutto; Salt and black pepper to taste; Auxiliary Materials; Form size: 20 x 9.5 cm

1
Pumpkin Terrine
2
2 soup spoons of flavorless gelatin
3
1 soup spoon of olive oil
4
500g of pumpkin
5
3 green pickled peppers, 1 medium onion pickled
6
Molho
7
1/2 cup of olive oil
8
2 soup spoons of capers
9
6 sprigs of dill
10
6 slices of prosciutto
11
Salt and black pepper to taste
12
Auxiliary Materials
13
Form size: 20 x 9.5 cm

Ingredients

1
Pumpkin Terrine
2
2 soup spoons of flavorless gelatin
3
1 soup spoon of olive oil
4
500g of pumpkin
5
3 green pickled peppers, 1 medium onion pickled
6
Molho
7
1/2 cup of olive oil
8
2 soup spoons of capers
9
6 sprigs of dill
10
6 slices of prosciutto
11
Salt and black pepper to taste
12
Auxiliary Materials
13
Form size: 20 x 9.5 cm

Directions

1
Peel and chop the pumpkin. Reserve
2
Grease the form with olive oil
3
Sauté the onion in olive oil for 3 minutes
4
Add the pumpkin and cook for 20 minutes, stirring occasionally (add water if necessary)
5
Dissolve the gelatin in a quarter cup of water and add it to the sautéed mixture when the onion and pumpkin are tender
6
Stir well
7
Remove from heat and blend in a blender
8
Add the chopped peppers without blending, mix, and place in the form
9
Cover and refrigerate for 6 hours
10
Molho
11
In a clean blender, blend the olive oil, capers (reserve some for garnish), salt, black pepper, and dill sprigs
12
Serve in slices, with the sauce and some slices of prosciutto.