Desalt the Dried Beef.

The day before, cut the dried beef into medium-sized pieces, place in a container with ice water until all the meat is covered. Refrigerate and change the water 3 to 4 times.

Time: 1h

Yield: 8 servings

Ingredients

• 1 medium whole pumpkin
• 1 tablespoon coarse salt
• 1/3 cup oil

Filling

• 1kg desalted, cooked and shredded dried beef
• 3 tablespoons oil
• 2 chopped onions
• 2 crushed garlic cloves
• 1/2 cup chopped green olives
• 1/2 cup chopped parsley
• 3 cups tomato sauce
• Salt to taste
• 2 cups cream cheese or Catupiry cheese.
• 50g grated Parmesan cheese

Preparation:

Using a knife, cut a lid in the top of the pumpkin. Remove all the seeds with a spoon. 

Rub coarse salt and oil inside and outside the pumpkin, wrap it in aluminum foil and bake in a preheated medium oven for approximately 20 minutes. When you remove it, check if the pumpkin is soft.

IMPORTANT: The opening (the part without the lid) should be facing down.

For the filling, in a pan over medium heat, heat the oil and sauté the onion and garlic for 3 minutes. Add the dried beef, olives, parsley, sauce, salt and sauté for 10 minutes. Set aside.

Remove the pumpkin from the oven and spread the cream cheese or Catupiry cheese all over the inside. Place the shredded dried beef mixture in a pan, cover with Parmesan cheese, and bake in a preheated medium oven for 15 minutes, or until golden brown.

Remove from the oven and serve.