Calabaza al rescoldo

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Calabaza al rescoldo. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Calabaza al rescoldo is one of the most well liked of current trending meals on earth. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. They're nice and they look wonderful. Calabaza al rescoldo is something that I've loved my entire life.

Many things affect the quality of taste from Calabaza al rescoldo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Calabaza al rescoldo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Calabaza al rescoldo using 6 ingredients and 4 steps. Here is how you can achieve that.

Cuando era chica, mi abuela Conce solía asar verduras en la chimenea. Apartaba cenizas (algunas brasas quedan) y colocaba camotes (batata), papas, castañas, remolachas, cosas con cáscara. A veces, si eran grandes y duras (como los camotes y las remolachas), los ponía temprano, en un rincón de la chimenea y las retiraba, humeantes y bien cocidas, al mediodía. Se partían por la mitad y se comían con cuchara. O se pelaban y se comían con tenedor. Bien, recordando a mi abuela, cuando vi este anco tan carnoso, decidí hacerlo al rescoldo. Y salió con un sabor a niñez que no puedo describir. El número de comensales y el tiempo dependerán del tamaño de la calabaza.

Ingredients and spices that need to be Make ready to make Calabaza al rescoldo:

1. 1 calabaza (usé coreano o anco, pero podría ser otro tipo)
2. Sal y pimienta a gusto
3. c/n aceite de oliva
4. hojas laurel
5. mix de ajo y perejil deshidratado (o fresco si se quiere)
6. Papel de alumnio

Instructions to make to make Calabaza al rescoldo

1. Lavar muy bien la cáscara, partir por la mitad y eliminar las semillas (que también se pueden secar y comer). En este caso, compré directamente una mitad de zapallo que pesaba 1 k.
2. Pincelar la superficie con aceite (solo pincelar), salpimentar y espolvorear con el provensal. Distribuir algunas hojas de laurel.
3. Envolver muy bien con papel de aluminio y colocar en la estufa a leña, en un rincón. Según el tamaño de la estufa, podrá colocarse en un rincón, bajo cenizas. Se cocinará lentamente en unas 2 o 3 hs. También se puede poner sobre una parrilla o un brasero, dentro de la estufa, pero lejos del fuego. Estará lista en 1 h aprox.
4. Si se hace puré, sale delicioso. Pero también se puede comer en trocitos nomás, o con cuchara. A mí me encanta con queso.

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So that is going to wrap this up for this exceptional food Recipe of Award-winning Calabaza al rescoldo. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!