Hamilton Pumpkin

Hamilton Pumpkin: A Flavorful Delicacy with Mushrooms and Herbs

The Hamilton pumpkin is a refined and aromatic recipe, perfect for impressing at any meal. Stuffed with a delicious combination of mushrooms and fragrant herbs, this dish is not only tasty but also brings a spectacular appearance to the table. Whether you want to surprise your family or friends, the Hamilton pumpkin will surely become a favorite recipe.

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 4

Necessary ingredients:
- 1 small handful of dried porcini mushrooms
- 1 small pumpkin, cut in half and seeded
- 4 tablespoons of olive oil
- 1 red onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 teaspoon of crushed coriander seeds
- 1-2 pinches of dried chili pepper, to taste
- 2 sprigs of fresh rosemary, leaves picked and finely chopped
- 5 sun-dried tomatoes, chopped
- Sea salt and freshly ground black pepper, to taste
- 100 g basmati rice
- 1 handful of pine nuts, lightly toasted

Preparation method:

1. Preparing the mushrooms: Start by soaking the porcini mushrooms in 140 ml of boiling water. Let them hydrate for 5 minutes to regain their soft texture and intense aroma. Once softened, drain and finely chop them.

2. Preparing the oven: Preheat the oven to 230°C (gas mark 8). This high temperature will help caramelize the pumpkin, giving it a delicious crust.

3. Preparing the filling: Cut the pumpkin in half and, using a spoon, scoop out the flesh. Chop the flesh together with the seeds. In a pan, heat the 4 tablespoons of olive oil. Add the red onion and chopped garlic, sautéing for 2-3 minutes until translucent and tender.

4. Adding flavors: In the same pan, add the coriander seeds, chili pepper, rosemary, and chopped tomatoes. Continue cooking the mixture for another 4 minutes, stirring constantly. Add the porcini mushrooms and let them cook for 2 minutes to release their flavors.

5. Including the rice: Once the mushrooms are well incorporated into the mixture, add the basmati rice and toasted pine nuts. Season with salt and pepper, mixing everything evenly.

6. Filling the pumpkin: Fill both halves of the pumpkin well with the mushroom and rice mixture. Press lightly to compact and ensure an even filling.

7. Baking: Place the two halves of the pumpkin together, pressing gently to stick them. Brush the outside of the pumpkin with a little olive oil, then wrap it in aluminum foil to bake evenly. Place the pumpkin in a baking dish and bake for about 40 minutes.

8. Serving: The Hamilton pumpkin is served warm, sliced. You can drizzle a bit of olive oil on top and add a few fresh rosemary leaves for an elegant look and intensified aroma.

Useful tips:
- You can replace the porcini mushrooms with other types of mushrooms, such as champignon or shiitake, for a more accessible version.
- If you want a spicier note, add a bit of chili sauce or chili flakes to the filling mixture.
- The Hamilton pumpkin can be served as a main dish or as a side dish, alongside a fresh salad.

This Hamilton pumpkin recipe will not only bring joy to your table but will also impress with its complex flavor and beautiful presentation. Enjoy every bite!