Calabaza rellena a la "que te importa"

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Calabaza rellena a la "que te importa". It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Calabaza rellena a la "que te importa" is one of the most well liked of current trending meals on earth. It's simple, it's fast, it tastes delicious. It's appreciated by millions daily. Calabaza rellena a la "que te importa" is something which I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Calabaza rellena a la "que te importa", 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 a la "que te importa" 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 a la "que te importa" 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 Calabaza rellena a la "que te importa" estimated approx 20 minutos.

To begin with this particular recipe, we have to prepare a few components. You can have Calabaza rellena a la "que te importa" using 13 ingredients and 7 steps. Here is how you can achieve that.

No importa que tiene poque es riquísima.

Ingredients and spices that need to be Make ready to make Calabaza rellena a la "que te importa":

1. 1/2 calabaza
2. Salsa blanca
3. 1/2 litro leche
4. 3,5 cucharadas maicena
5. Nuez moscada
6. 10 gr manteca
7. Pimienta negra y blanca
8. Relleno
9. 1 lata choclo
10. 1 puñado puerro
11. 50 gr queso fresco
12. 50 gr queso de rallar
13. 100 de roquefort

Instructions to make to make Calabaza rellena a la "que te importa"

1. Sacar las semillas y los filamentos de la calabaza. Hervirla hasta que quede tierna.
2. Raspar los bordes dejando 1/2 centímetro de espesor (aprox)
3. Rehogar el puerro
4. Hacer la salsa blanca con medio litro de leche y maicena (ver receta)
5. Agregar a la salsa blanca el puerro, el choclo, los restos de la calabaza, el queso fresco, la mitad de queso rallado y la mitad del roquefort. Revolver
6. Rellenar la calabaza con la preparación y arriba poner cuadrados de roquefort muyyyy generosamente y espolvorear con queso rallado.
7. Al horno a 180° hasta que se dore.

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