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.