Crema de zapallo y albóndigas de pavo

Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Crema de zapallo y albóndigas de pavo. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Crema de zapallo y albóndigas de pavo is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Crema de zapallo y albóndigas de pavo is something which I've loved my whole life.

Many things affect the quality of taste from Crema de zapallo y albóndigas de pavo, 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 Crema de zapallo y albóndigas de pavo 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 Crema de zapallo y albóndigas de pavo 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 Crema de zapallo y albóndigas de pavo estimated approx 30 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Crema de zapallo y albóndigas de pavo using 12 ingredients and 7 steps. Here is how you can achieve that.

Es solo un antojito, dado que había mucho zapallo, que mejor idea que una cremita para esta época de frío, excelente

Ingredients and spices that need to be Take to make Crema de zapallo y albóndigas de pavo:

1. 500 gramos zapallo
2. 4 dientes ajo
3. 1/2 pimentón rojo en cuadritos
4. 1/2 cebolla morada
5. 4 cucharadas maicena
6. Sal
7. Pimienta
8. Paprika
9. Nuez moscada en polvo
10. Jengibre en polvo
11. Aliño completo
12. Aceite de oliva

Steps to make to make Crema de zapallo y albóndigas de pavo

1. Freír la cebolla, ajo y pimentón en cuadritos en 1 cucharada de aceite de oliva
2. Añadir 1/3 de taza de agua fría para terminar la cocción de la cebolla
3. Añadir el zapallo cocido en cuadritos, recomiendo cocerlo en vaporera para no perder los nutrientes y el sabor del zapallo
4. Sofreír y moler el zapallo con el resto de los ingredientes, moler con la cuchara o tenedor, añadir las cucharadas de maicena disueltas en media taza de agua
5. Licuar en una juguera o minipimer, hasta lograr una consistencia cremosa, puede ser en tandas de tres partes
6. Vaciar en una olla para terminar de calentar y cocer la maicena
7. Servir caliente con queso Chacra, las albóndigas de pavo y semillas de sésamo

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