Bocconcini di zucca (calabaza)

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to make a special dish, Bocconcini di zucca (calabaza). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Bocconcini di zucca (calabaza) is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. Bocconcini di zucca (calabaza) is something which I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Bocconcini di zucca (calabaza), 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 Bocconcini di zucca (calabaza) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bocconcini di zucca (calabaza) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Bocconcini di zucca (calabaza) using 7 ingredients and 9 steps. Here is how you can achieve that.

¡Odio los ñoquis! No me gusta hacerlos ni comerlos. Pero, ¿quién no termina cocinando alguna vez algo que no le gusta, solo porque complace a quien quiere? Mi marido volvió de su último viaje, contándome que había comido unos de calabaza realmente deliciosos. De modo que el sábado decidí prepararlos. No parecía difícil, solo exigente. Pero la receta que él me trajo indicaba solo 100 grs de harina para 500 grs de zapallo y, encima, 1 huevo. Me resultó imposible (esta vez). Pero como no me gusta tirar la comida, incorporé 250 grs. de harina, no le puse el huevo y armé "bocconcini". Y el resultado fue increíble. Deliciosos y tiernos, con un marcado sabor a zapallo.

Ingredients and spices that need to be Prepare to make Bocconcini di zucca (calabaza):

1. 500 grs calabaza (pesada sin cáscara ni semillas)
2. 200 grs. harina 000 (o 4 0)
3. sal a gusto
4. 40 grs manteca
5. 40 grs parmigiano rallado
6. pimienta recién molida
7. 1 cda. hojas de tomillo fresco (o de salvia)

Instructions to make to make Bocconcini di zucca (calabaza)

1. El tiempo de cocción es prolongado; pero variará según cómo corten el zapallo. Disponer las rodajas o los trozos sobre una placa recubierta con papel manteca aceitado. Cubrir con otro pliego de papel y llevar a horno precalentado a 160° hasta que quede bien tierno. Unos 40', según el grosor de los trozos.
2. Retirar y hacer puré (con tenedor o pisapapas). Volver a colocar el puré sobre papel manteca aceitado y llevar a horno unos 40' más, a 110°, para que se seque.
3. Como se sabe, el secreto de los ñoquis es que el puré no absorba demasiada harina. En la foto se ven los 100 grs iniciales (mezclados con un poco de sal fina) y el puré ya seco.
4. Los 100 grs. de harina prácticamente desaparecieron en el puré. De modo que decidí añadir de a poco 100 más. Igualmente quedaba una mezcla que no se podía amasar...
5. Entonces, decidí no añadir ni el huevo ni más harina, sino formar bocaditos con ayuda de dos cucharas tamaño té.
6. Cuando el agua rompió el hervor, añadí un poco de sal gruesa y fui echando los bocaditos, uno a uno. Se cocinan en unos 3' aprox.
7. A medida que se van añadiendo, los anteriores van subiendo a la superficie. Retirarlos con espumadera.
8. Tener lista, al lado, una sartén con la manteca ya derretida, el tomillo y la pimienta...
9. Verter los bocaditos escurridos, remover la sartén y disponer en una fuente caliente. Servir con abundante queso.

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So that's going to wrap this up with this exceptional food Easiest Way to Prepare Any-night-of-the-week Bocconcini di zucca (calabaza). Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!