Ingredients: 500 g
bondiola
pork
1 red onion 200 g pumpkin
1 tomato 2 cloves garlic basil plant
1
6 tablespoons olive oil 1 lemon zest
250 g cream
salt and pepper Preparation: Cut into strips
the bondiola pork, onion, squash and tomatoes, skin and seeds.
Cut the garlic into slices and basil leaves into very thin julienne. Heat
disk, pour on it half the oil and heat it too. Add
bondiola and sauté over high heat until it begins to brown. Remove and set aside. Pour
disk remaining oil. Add onion, garlic, tomatoes and squash. Saute until vegetables just lose rigidity.
Add basil, lemon zest and cream.
Simmer, stirring, until sauce thickens slightly. Incorporate
bondiola again and heat it for a couple of minutes. Season to taste.
Serve immediately.
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