{"id":13757,"date":"2016-12-18T19:38:44","date_gmt":"2016-12-18T18:38:44","guid":{"rendered":"http:\/\/www.elenacorrales.com\/blogelenacorrales\/?p=13757"},"modified":"2019-05-30T14:48:25","modified_gmt":"2019-05-30T12:48:25","slug":"181216-entrantes-calabaza-rellena","status":"publish","type":"post","link":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/181216-entrantes-calabaza-rellena\/","title":{"rendered":"Entrantes: calabaza rellena"},"content":{"rendered":"<p style=\"text-align: justify;\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-13831\" src=\"http:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-content\/uploads\/2016\/12\/2Calabaza-rellena.jpg\" alt=\"2calabaza-rellena\" width=\"2511\" height=\"1620\" srcset=\"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-content\/uploads\/2016\/12\/2Calabaza-rellena.jpg 2511w, https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-content\/uploads\/2016\/12\/2Calabaza-rellena-300x194.jpg 300w, https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-content\/uploads\/2016\/12\/2Calabaza-rellena-1024x661.jpg 1024w\" sizes=\"(max-width: 2511px) 100vw, 2511px\" \/><\/p>\n<p style=\"text-align: justify;\">Igual que nos vestimos de fiesta para la celebraci\u00f3n, tambi\u00e9n podemos engalanar la mesa con con un \u00abrecipiente\u00bb diferente y hacer que la comida nos entre por los ojos. En este plato, la calabaza adem\u00e1s de ser un ingrediente de la receta, sirve de \u201csopera\u201d para sacarla a la mesa y servir el relleno a los comensales. <!--more--><\/p>\n<p style=\"text-align: justify;\"><strong>Ingredientes:<\/strong><\/p>\n<ul style=\"list-style-type: square; text-align: justify;\">\n<li>Una calabaza hokkaido<\/li>\n<li>Un bote de <a href=\"https:\/\/biotienda.elenacorrales.com\/conservas\/1704-maiz-dulce.html\" target=\"_blank\" rel=\"noopener\"><strong>ma\u00edz en grano<\/strong><\/a><\/li>\n<li>Una cebolla mediana<\/li>\n<li>Una zanahoria mediana<\/li>\n<li>Un pu\u00f1ado de <a href=\"https:\/\/biotienda.elenacorrales.com\/frutos-secos\/1611-nueces.html\" target=\"_blank\" rel=\"noopener\"><strong>nueces biol\u00f3gicas<\/strong><\/a><\/li>\n<li>Dos cucharaditas de zumo de jengibre<\/li>\n<li>Dos cucharadas de <a href=\"http:\/\/biotienda.elenacorrales.com\/cremas-dulces-y-mermeladas\/752-malta-de-cebada-400-gr-8017977001666.html\" target=\"_blank\" rel=\"noopener\"><strong>malta de cebada<\/strong><\/a><\/li>\n<li><a href=\"https:\/\/biotienda.elenacorrales.com\/condimentos\/926-sal-marina-fina-8017977004544.html\" target=\"_blank\" rel=\"noopener\"><strong>Sal marina fina<\/strong><\/a><\/li>\n<li><a href=\"https:\/\/biotienda.elenacorrales.com\/buscar?orderby=position&amp;orderway=desc&amp;search_query=unolivo&amp;submit_search=Buscar\" target=\"_blank\" rel=\"noopener\"><strong>Aceite de oliva virgen extra<\/strong><\/a><\/li>\n<li>Una cucharada de <a href=\"http:\/\/biotienda.elenacorrales.com\/alimentos-orientales\/753-pure-de-umeboshi-200-gr-8017977001352.html\" target=\"_blank\" rel=\"noopener\"><strong>pur\u00e9 de umeboshi<\/strong><\/a><\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><!-- [if lte IE 8]>\n\n\t \t<link rel=\"stylesheet\" href=\"http:\/\/sweetandsour.es\/wp-content\/themes\/sweetandsour\/css\/ie8.css\" media=\"screen\" \/>\n<![endif]--> <!-- [if IE]>\n\t<script src=\"http:\/\/html5shiv.googlecode.com\/svn\/trunk\/html5.js\"><\/script>\n<![endif]--> <!-- [if IE 9]>\n    <script src=\"http:\/\/css3-mediaqueries-js.googlecode.com\/svn\/trunk\/css3-mediaqueries.js\"><\/script>\n<![endif]--> <!-- Mobile Specific Metas\n================================================== --> <!-- Favicons\n================================================== --><\/p>\n<div class=\"fit-vids-style\" style=\"text-align: justify;\">\u00ad<\/div>\n<div class=\"fit-vids-style\" style=\"text-align: justify;\"><strong>La calabaza<\/strong><\/div>\n<div class=\"fit-vids-style\" style=\"text-align: justify;\">Utilizamos como calabaza la variendad hokkaido, tambi\u00e9n llamada potimarron, porque tiene una textura y sabor que recuerda\u00a0 a las casta\u00f1as, y por su forma redondeada plana.<\/div>\n<p style=\"text-align: justify;\"><script src=\"\/\/www.google-analytics.com\/analytics.js\" async=\"\"><\/script> <script id=\"async-buttons\" 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src=\"http:\/\/w.sharethis.com\/button\/buttons.js\" type=\"text\/javascript\" charset=\"utf-8\"><\/script> <script type=\"text\/javascript\" charset=\"utf-8\">\/\/ <![CDATA[\nstLight.options({\"publisher\":\"wp.8844867e-c276-42b3-8e41-0083e692da0e\",\"doNotCopy\":false,\"hashAddressBar\":false,\"doNotHash\":false});var st_type=\"wordpress3.9.1\";\n\/\/ ]]><\/script> <script type=\"text\/javascript\">\/\/ <![CDATA[\nwindow._wp_rp_static_base_url = 'https:\/\/wprp.zemanta.com\/static\/';\n\twindow._wp_rp_wp_ajax_url = \"http:\/\/sweetandsour.es\/wp-admin\/admin-ajax.php\";\n\twindow._wp_rp_plugin_version = '3.6.1';\n\twindow._wp_rp_post_id = '9403';\n\twindow._wp_rp_num_rel_posts = '6';\n\twindow._wp_rp_thumbnails = true;\n\twindow._wp_rp_post_title = 'CALABAZA+ASADA+RELLENA+DE+QUINOA+Y+QUESO+B%C3%9ALGARO';\n\twindow._wp_rp_post_tags = ['oto%C3%B1o', 'arroces-y-otros-granos', 'verdura', 'rapidas-y-ligeras', 'calabaza', 'verduras', 'recetas-ligeras', 'ocr', 'va', 'quinoa', 'en', 'mesa', 'la', 'ella', 'mi', 'de', 'lo', 'el', 'rica', 'le', 'una', 'tien'];<br \/>\n\twindow._wp_rp_promoted_content = true;<br \/>\n\/\/ ]]><\/script> <script src=\"https:\/\/translate.googleapis.com\/translate_static\/js\/element\/main_es.js\" type=\"text\/javascript\" charset=\"UTF-8\"><\/script> <script src=\"https:\/\/translate.googleapis.com\/translate_static\/js\/element\/52\/element_main.js\" type=\"text\/javascript\" charset=\"UTF-8\"><\/script><\/p>\n<div id=\"stcpDiv\">\n<p style=\"text-align: justify;\">Precalentamos el horno con calor arriba y abajo a 200\u00baC. Lavamos bien la calabaza por fuera y cortamos la parte superior (que servir\u00e1 como tapa), dejando la calabaza entera a modo de cuenco. Retiramos todas las pepitas y hebras de modo que nos queden tan solo la pulpa y la piel. La pincelamos por dentro con un poco de aceite y la metemos al horno destapada, con la cavidad hacia arriba.<\/p>\n<p style=\"text-align: justify;\">Podemos poner un poco de agua en la bandeja refractaria para que salga m\u00e1s tierna y horneamos durante 20 minutos, hasta que la pulpa est\u00e9 blandita.\u00a0 La sacamos del horno, retiramos una parte de la pulpa con una cuchara para \u00abvaciar\u00bb un poco la calabaza y la reservamos.<\/p>\n<p style=\"text-align: justify;\"><strong>El relleno<\/strong><\/p>\n<p style=\"text-align: justify;\">Picamos muy menuditas la cebolla, la zanahoria y una parte de la pulpa de la calabaza que hemos horneado y sofre\u00edmos todo a fuego lento 20 minutos hasta que se reduzca. Sazonamos con sal marina, a\u00f1adimos el pur\u00e9 de umeboshi, la malta de cebada y pasamos la mezcla por el pasapur\u00e9s.<\/p>\n<p style=\"text-align: justify;\">Dependiendo de la consistencia que deseemos podemos a\u00f1adir un poco de agua al pur\u00e9.<\/p>\n<p style=\"text-align: justify;\">A continuaci\u00f3n rallamos el jengibre para obtener un poco de zumo fresco y lo reservamos.<\/p>\n<p style=\"text-align: justify;\">Por \u00faltimo rellenamos la calabaza con el pur\u00e9 caliente, al que a\u00f1adiremos el ma\u00edz en grano y las nueces. Aromarizamos con el zumo de jengibre, metemos la calabaza al horno de nuevo 5 muinutos para calentarla un poco,\u00a0 y ya est\u00e1 lista para sacarla a la mesa.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Igual que nos vestimos de fiesta para la celebraci\u00f3n, tambi\u00e9n podemos engalanar la mesa con con un \u00abrecipiente\u00bb diferente y hacer que la comida nos entre por los ojos. En este plato, la calabaza adem\u00e1s de ser un ingrediente de la receta, sirve de \u201csopera\u201d para sacarla a la mesa y servir el relleno a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[35],"tags":[424],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/posts\/13757"}],"collection":[{"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/comments?post=13757"}],"version-history":[{"count":10,"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/posts\/13757\/revisions"}],"predecessor-version":[{"id":16449,"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/posts\/13757\/revisions\/16449"}],"wp:attachment":[{"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/media?parent=13757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/categories?post=13757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenacorrales.com\/blogelenacorrales\/wp-json\/wp\/v2\/tags?post=13757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}