Calabaza rellena con acelgas y carne picada

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Calabaza rellena con acelgas y carne picada. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Calabaza rellena con acelgas y carne picada is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is easy, it's quick, it tastes yummy. They're nice and they look wonderful. Calabaza rellena con acelgas y carne picada is something that I have loved my whole life.

Many things affect the quality of taste from Calabaza rellena con acelgas y carne picada, 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 rellena con acelgas y carne picada 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 Calabaza rellena con acelgas y carne picada is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Calabaza rellena con acelgas y carne picada using 9 ingredients and 7 steps. Here is how you cook that.

En esta ocasión os traigo otra receta robada, aunque con variaciones, la idea surgió del blog Aprilskich que nos presenta una fabulosa receta que titula “Hoy sobrasada de Mallorca y Cocineros del Mundo en Google+: Calabazas rellenas”.

Ingredients and spices that need to be Prepare to make Calabaza rellena con acelgas y carne picada:

1. 1 calabaza violín
2. 300 g carne picada de ternera
3. 300 g acelgas
4. 1 cebolla
5. 50 g piñones
6. 2 huevos
7. 1 pastilla concentrado de carne
8. Aceite de oliva
9. Sal

Instructions to make to make Calabaza rellena con acelgas y carne picada

1. En primer lugar lavamos bien las acelgas para evitar restos de tierra que después es muy desagradable encontrar restos de tierra en el plato.
2. Cocemos la calabaza entera al vapor y aprovechamos para también cocer las acelgas, hasta que pinchemos con facilidad la piel de la calabaza. Dejamos enfriar un buen rato, para no quemarnos.
3. Mientras, pelamos, troceamos en juliana y freímos la cebolla, en un poco de aceite y salamos para ayudarla a sudar. Cuando la cebolla empiece a estar transparente añadimos la carne y revolvemos hasta que esta tome color.
4. Como considere que media calabaza era demasiado grande para un comensal le corte una generosa rodaja de su parte central. Colocamos las dos partes extremas de la calabaza en dos cazuelitas de barro para que se nos aguante de pie y no la desmontemos al vaciarla.
5. Desechamos las semillas, vaciamos la carne de la calabaza con la ayuda de un sacabolas y añadimos la calabaza a la sartén, añadiendo un vaso de agua y la pastilla de concentrado de carne. La rodaja de calabaza que desechamos anteriormente podemos añadirla a la sartén o reservarla para una próxima receta (yo la añadí a la sartén). Troceamos las acelgas y también a la sartén.
6. Cuando se evapore el agua, apagamos el fuego y rellenamos los extremos de calabaza que tenemos vaciados en nuestras cazuelitas de barro. Al rellenarlas tendremos la precaución de dejarles un hueco en el centro (al relleno) para cascar sobre él un huevo crudo.
7. Cubrimos generosamente de piñones y gratinamos hasta que el huevo se cuaje (unos 15 minutos a 150 grados, con mi horno lento). Servir calentitas.

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So that is going to wrap this up for this exceptional food Steps to Prepare Perfect Calabaza rellena con acelgas y carne picada. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!