Pumpkin stuffed to the Provencal "thermomix"

Put 1000 gr of water in the glass. Situ? E The varomatic container in his position, make a few cuts to the pumpkin (to get a uniform coccio)

And Colo? Quela in the varomue with the cuts down. Tape and program 45 min / Varoma / Speed ​​Spoon. Remove the varomue and empty the glass.

Put in the glass garlic and oil and pink 3 sec / Speed ​​7. Sofri? To 3 min / 120o c / speed 1. (TM31: 3 min / varoma / speed 1).

ADD ADD Boneless Olives cut into segars, the jamo cut into squares, full dressing, 1 pin pinch, 1 pin pinch and sauté 6 min / 120o c / turn the reverse / Speed ​​spoon.

(TM31: 6 Min / Varoma / Reverse Turn / Speed ​​Spoon). Pour in the basket to drain the lia? Reserve

Preheat the oven at 200th C with Gril.

With a spoon, remove the pulp from the pumpkin and pointed on a cutting board (reserve the crust).

Cut the pumpkin pulp into pieces and pointed in a bowl. An ADA to the Ben the Preparation reserved in the basket, an? ADA 1 pinch of salt, 1 pin pinch, the ricotta and mix with the Spanish.

Put the pumpkin bark at a fountain for an oven, fill with the reserved mixture, distribute over the grated mozzarella and sprinkle with Provencal Herbs.

Gratine at 200 ºC for 10 minutes, remove from the oven and serve.