Sweet pumpkin with chestnuts and olives

Sweet pumpkin with chestnuts and olives

Sweet pumpkin with chestnuts and olives

by Chef’s Club of Crete

Preparation

  • Cut the pumpkin into small pieces. 
  • Then, cut the onions, pepper and chestnuts. Boil the pumpkin and its stock. Soak xinohondros in cold water and cold milk. In a pot, add olive oil and all ingredients apart from chestnuts, xinohondros and mint and sauté them lightly.
  • Deglaze with tsikoudia and white wine, stir and on first boil lower temperature to moderate heat and then cook by simmering (if needed, add broth from the boiled pumpkin).
  • Strain xinohondros and add it in the pot along with chestnuts. 
  • Simmer food and right before serving, add chopped fresh mint.
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