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Home Gastronomy Stuffed Zapallitos

Stuffed Zapallitos

A classic, with a special touch

Gastronomy

 ingredients 

 Vegan Meat 

  • Onion powder 10 grs
  • Water c/n
  • Garlic powder 10 grs Cumin 3 grs
  • Gluten 200 grs
  • Wholemeal flour 200 grs
  • Oregano 5 grs
  • Wholemeal breadcrumbs 50 grs
  • Baking powder 6 grs

 Filling 

  • Leek 40 grs
  • Fresh cheese 350 grs
  • Salt c/n
  • Olive Oil c/n
  • Parsley c/n
  • Paprika c/n
  • Garlic 1 Red
  •  Morrón  40 grs
  • Morrón verde 40 grs
  • Oré; gano c/n
  • White wine 100 cc
  • Onion 40 grs
  • Ground chili pepper c/n
  • Green onion 40 grs
  • Carrot 40 grs
  • Vegetable broth 150 cc

 Preparation 

 Vegan Meat 

  1. In a bowl mix wholemeal  flour  , gluten, whole grain breadcrumbs,  garlic  powder,  onion  powder,  cumin  , dried  oregano  .
  2. Knead with your hands by adding water gradually until you get a smooth bun.
  3. With the help of film wrap give it a cylinder shape and tie it well.
  4. Cook in boiling water for 40 minutes and allow to cool.
  5. Chop the vegan meat into small cubes and set aside.

 Filling  

  1. In a saucepan with olive oil  sauté onion  , carrot, green bell  , leek , green  onion , red  bell and  garlic (all chopped small) and  season with salt.
  2. Cook 5 minutes and add vegan minced meat.
  3. Continue cooking and incorporate white wine.
  4. Allow to reduce and  season  with  oregano  , ground  chili pepper  ,  paprika  , chopped  parsley  and vegetable broth. When the liquid is consumed, turn off the heat, add cubes of fresh cheese
  5. and assemble the stuffed zapallitos

 Armed  

  1. Empty the zapallitos by removing the central pulp, the seeds and leaving the walls to hold the filling. Book the tapas.
  2. Fill and add pieces of fresh cheese on top. Or grated cheese.
  3. Cover each zapallito with its lid and place on oven plate.
  4. Place in the roast a stream of olive oil and cover the base with vegetable broth.
  5. With aluminum foil cover the dish and put to oven at 180°C for 25 minutes.
  6. Serve hot accompanied by roasted cassava,  radicheta  salad and  tomato  with  oregano  .

Font El gourmet

Publication Date: 12/03/2019

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