Pumpkin porridge with bacon
Composition / ingredients
4
servings:
Cooking method
Cut the bacon into small cubes. Pour it into a large dry frying pan with a thick bottom and put it on medium heat. Melt the fat, stirring from time to time, until the bacon is fried to the state of flakes. Remove the pork rinds with a slotted spoon onto a plate.
Peel and core the pumpkin, cut into 5-7 mm cubes. Separately chop the onion, garlic and sage leaves.
Fry the onion in a frying pan with bacon fat, 3 min. Add pumpkin, sage and garlic, fry for 5 minutes. Then start pouring hot water, waiting for it to evaporate before adding the next portion. When the pumpkin is soft, season with salt, pepper, sprinkle with bacon and serve.
Finita!Bon appetit!
Peel and core the pumpkin, cut into 5-7 mm cubes. Separately chop the onion, garlic and sage leaves.
Fry the onion in a frying pan with bacon fat, 3 min. Add pumpkin, sage and garlic, fry for 5 minutes. Then start pouring hot water, waiting for it to evaporate before adding the next portion. When the pumpkin is soft, season with salt, pepper, sprinkle with bacon and serve.
Finita!Bon appetit!
Caloric content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Boiled bacon - 447 kcal/100g
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
- Fresh sage - 58 kcal/100g
