Sorrentinos de calabaza y queso al ajillo

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Sorrentinos de calabaza y queso al ajillo. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Sorrentinos de calabaza y queso al ajillo is one of the most well liked of current trending meals in the world. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Sorrentinos de calabaza y queso al ajillo is something that I have loved my entire life.

Many things affect the quality of taste from Sorrentinos de calabaza y queso al ajillo, 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 Sorrentinos de calabaza y queso al ajillo 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 Sorrentinos de calabaza y queso al ajillo is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sorrentinos de calabaza y queso al ajillo estimated approx 2 h aprox.

To begin with this recipe, we have to prepare a few ingredients. You can have Sorrentinos de calabaza y queso al ajillo using 10 ingredients and 9 steps. Here is how you cook it.

#micocina

Ingredients and spices that need to be Prepare to make Sorrentinos de calabaza y queso al ajillo:

1. 1 calabaza coreanito mediana
2. 1/2 morrón
3. 2 cabezas ajo
4. 1 cebollín de verdeo
5. 2 tallos perejil fresco
6. Cilantro fresco
7. 200 g margarina
8. 250 g harina
9. 2 cucharadas aceite de girasol
10. 200 cc agua hirviendo

Instructions to make to make Sorrentinos de calabaza y queso al ajillo

1. Hervir las calabazas coreanitos cortadas en dos mitades, retirar, extraer la pulpa, mezclar con 2 dientes de ajo y unas hojitas de cilantro, procesar y luego mezclar con trocitos de queso y reservar
2. Machacar 2 cabezas de ajo en mortero, la sal fina ayuda a machacar, hasta que quede como un crema
3. En una sartén derretir unos 200 g de margarina, añadir el morrón y la parte de abajo, o sea, la parte blanca, rehogar y luego añadir la parte verde del cebollín picado en pequeños trocitos, y vierte el ajo machacado y mezclar bien todo y cocinar por 10 minutos más, va a cortar resto de margarina en la parte superior, si podés retírala hasta que quede homogénea, al final agregar el perejil cortado bien chiquito y mezclar
4. Así se debe ver, podés añadir leche si la quieres suavizar, si lo haces, dale 10 minutos más de cocción
5. Para la masa: en un bol colocar la harina, la sal y aceite, mezclar un poco y verter abruptamente el agua hirviendo y mezclar con cuchara de madera hasta que se haga una masa homogénea
6. Retirar y dejar descansar por una hora envuelta en plástico para que no se deshidrate
7. Separar en 4/4 y extender con palo de amasar o sobadora cada uno
8. Colocar una fina capa sobre la sorrentinera (molde con la forma y tamaño del sorrentino, extender bien la masa que se meta en cada hendidura y presionar sobre las partes del precorte, que se vean las puntitas, colocar relleno en cada bóveda de la sorrentinera, presionar con las manos para que no queden huecos, colocar otro 1/4 de masa sobre el relleno, a modo de tapa y presionar sobre ella con el palo de amasar, retirar los sobrantes para reamasar
9. Llevar a cacerola con agua hirviendo por 10 minutos y retirar, emplatar de a 5 o 7 sorrentinos y verter sobre la salsa previamente calentada

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