Brazilian recipe
Carne-seca na moranga: A Savory Stuffed Pumpkin Recipe (Carne seca na moranga)
Discover how to make a classic Brazilian-style stuffed pumpkin, featuring tender shredded dried beef in a rich, creamy sauce served right inside the shell.
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Ingredients
1 kg carne seca, boiled, shredded and fat removed
2 cloves garlic, minced
200g heavy cream (creme de leite)
Salt and black pepper to taste
200g tomato pulp or purée
1 medium-sized moranga pumpkin, cleaned and deseeded
200g requeijão cremoso
Fresh coriander or parsley (cheiro-verde), chopped to taste
4 tbsp olive oil
1 onion, grated
2 cloves garlic, minced
200g heavy cream (creme de leite)
Salt and black pepper to taste
200g tomato pulp or purée
1 medium-sized moranga pumpkin, cleaned and deseeded
200g requeijão cremoso
Fresh coriander or parsley (cheiro-verde), chopped to taste
4 tbsp olive oil
1 onion, grated
Where to find ingredients
You can find carne seca at specialty butchers; if unavailable, salt-cured beef or corned beef are potential substitutes. Requeijão cremoso is a unique Brazilian spreadable cheese; a thick cream cheese or a mix of heavy cream and mild feta can serve as a substitute. Look for pumpkin, fresh herbs, and pantry staples at your local vegetable market or supermarket produce section.
Preparation method
- Cut a small lid from the top of the pumpkin and use a spoon to remove all the seeds.
- Wash the outer skin of the pumpkin and the lid thoroughly.
- Bring a large pot of water to a boil.
- Place the pumpkin upside down over the pot, ensuring it does not touch the boiling water, and steam for approximately 30 minutes until tender.
- Steam the pumpkin lid separately until it is also soft.
- Remove the pumpkin from the steam and let it cool slightly.
- Set the pumpkin aside to rest.
- In a large pan, heat the olive oil and sauté the garlic and onion until golden and fragrant.
- Stir in the tomato pulp, salt, black pepper, and the fresh herbs.
- Mix thoroughly and add the prepared shredded carne seca to the pan.
- Cook for a few minutes to allow the flavors to meld together.
- Stir in the heavy cream and half of the requeijão.
- Mix until the filling becomes smooth, creamy, and uniform.
- Carefully spread the remaining portion of requeijão along the interior walls of the steamed pumpkin.
- Fill the hollow pumpkin with the prepared meat and sauce mixture.
- Garnish the top with extra fresh herbs.
- Place the stuffed pumpkin in a preheated oven at 180°C for about 20 minutes, or until the contents are piping hot and lightly gratinated.
- Serve immediately, preferably with a side of plain white rice or a fresh garden salad.
Observations
Carne-seca na moranga is a traditional Brazilian dish that beautifully balances the natural sweetness of roasted pumpkin with the bold, savory depth of shredded beef. This recipe is an excellent choice for those seeking a comforting yet impressive meal, featuring a decadent, creamy filling made from simple pantry staples. The process involves steaming the pumpkin until tender, preparing a robust, seasoned meat filling, and then heating the entire assembly until it reaches perfection. It is a fantastic showstopper for family dinners or special gatherings, offering a blend of textures and flavors that is sure to leave an impression.
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