veal stew with chilli pumpkin
For six people
1.5 kg of veal stew (neck, tender and slightly gelatinous)
1/2 wine glass of extra virgin olive oil
Half a stalk of chopped celery
A spoon of chopped parsley
2 teaspoons of small leaves of piperna or alternatively marjoram
(La Piperna or Timo serpillo is a wild plant that grows spontaneously above all, or perhaps only, in the regions of southern Italy and Ischia is used for the preparation of rabbit to the Ischia.
In Naples it is a fundamental element of the bunch for the broth and a secret ingredient of the mythical “Genoese”.
It has an intense but delicate fragrance ranging from thyme to marjoram.
Unfortunately it is not easily found)
200 gr of peeled tomatoes with fingertips (not passed !!!)
1.5 kg of sliced onions
2.5 kg of long pumpkin from Naples to clean
Dried chopped pepper
3 tablespoons of extra virgin olive oil
1 tablespoon of acacia honey
Brown the meat in a large saucepan over medium heat and quickly, taking care not to let it brown.
Add the tomatoes, celery, parsley, piperna, salt, pepper, onions and cover.
When the onions have softened, remove the lid and cook for at least three hours, over low heat, avoiding turning.
Meanwhile, light the oven at 150 ° – 170 °.
Clean the pumpkin and cut it into cubes.
Emulsify honey, oil and chilli.
Season the pumpkin with the emulsion and then place it in a baking pan, non-stick with low edges, which contains it on one layer.
Cook the pumpkin without adding salt and without turning it.
When cooked, add salt.
Serve the meat and the pumpkin in the same dish with plenty of freshly sliced parsley.