Bratl of Mangalitza Wool Pig with Oven Pumpkin and Curd Cheese Napkin Dumplings

For the roast of Mangalitsa Wooly Pig with oven squash, fill a roaster with 3 cm of water and boil the rind on the stove for 10 minutes. Remove the shoulder, leaving the remaining water in the roaster. Using a razor blade or sharp knife, cut the meat into small cubes, but not too deep (cupping) and rub well with salt and pepper.

Put coarsely chopped onions, potatoes, garlic and the rest of the spices into the roasting pan and place the meat with the skin side up.cook in the oven at 180°C (convection oven) for 30 minutes. Then pour over the gravy, adding more water if necessary.

After another 20 minutes, add the pumpkin wedges and cook for 30 minutes. The pumpkin slices should be nice and soft. Then carefully remove the skin. Turn the roast over and let it cook at 140°C for about 30 minutes.

Remove the roast from the oven. Fry the rind side in hot vegetable oil for a short time until crispy, then let rest for 10 minutes and cut open. Strain the gravy finely and season well.

For the curd napkin dumplings, cut the de-barked toast bread into small cubes and soak in lukewarm milk. Cream butter and mix eggs and egg yolk into the bread cubes. Mix in curd cheese, lemon zest and butter and season with salt, pepper and nutmeg. Roll the mixture in a kitchen towel (or first in clear, then in aluminum foil) and fix the ends with a spagat.

Boil water in a pot, put in napkin dumplings and let steep for 30-35 minutes. Lift out, roll out and cut into slices. Place hot pumpkin and garlic cloves on warmed plates, arrange roast Mangalitsa pig, pour juice over it and serve with cottage cheese napkin dumplings.

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