Ingredients
- 1 hokaido pumpkin (approx. 800 g)
- 1 clove of garlic
- 150 g feta
- 5 tbs olive oil
- salt, pepper
- spicy paprika powder (or AMC Intenso)
Preparation
1. Halve the pumpkin, remove the seeds and cut into thin slices. Peel and finely chop the garlic. Cut the feta into small cubes.
2. Place pumpkin and garlic in a bowl and add the olive oil. Season with salt, pepper and paprika powder and mix everything well so that the spices are well distributed.
3. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, add the marinated pumpkin and spread evenly in the pot.
4. Spread the feta over the pumpkin and place the pot in the inverted lid.
5. Place the Navigenio overhead and switch to high level, bake for approx. 5 minutes, then switch to low level and bake for approx. 5 minutes until golden-brown.
Tip
- Hokkaido pumpkin does not need to be peeled. Simply rinse with cold water and dry.
This recipe has been tested and approved by AMC.
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