Pastel de calabaza y patatas

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Pastel de calabaza y patatas. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pastel de calabaza y patatas is one of the most popular of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It is appreciated by millions daily. Pastel de calabaza y patatas is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Pastel de calabaza y patatas, 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 Pastel de calabaza y patatas 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 Pastel de calabaza y patatas is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pastel de calabaza y patatas estimated approx 1 hora.

To get started with this recipe, we have to prepare a few ingredients. You can cook Pastel de calabaza y patatas using 10 ingredients and 7 steps. Here is how you cook it.

Una receta que he ideado a base de una preparación rumana que se suele hacer en la época de otoño.

Ingredients and spices that need to be Get to make Pastel de calabaza y patatas:

1. 8 patatas grandes
2. 4 rodajas calabaza de un dedo de grosor
3. 6 chalotas
4. 4 lonchas emputido veggie o jamón york y panceta curada
5. 1 bolsa queso rallado
6. 1/2 bote tomate frito o nata para cocinar
7. 25 gr margarina
8. 1 cucharadita albahaca seca
9. 1 cucharadita cúrcuma en polvo
10. Sal, pimienta y aceite de girasol

Steps to make to make Pastel de calabaza y patatas

1. Cocer las patatas en agua con sal durante 20-25, escurrir, enfriar y pelar. Pelar las chalotas, también la calabaza y cortarla esta última en dados.
2. Saltear los cubitos de calabaza en una cucharada de margarina con un chorro de aceite de girasol. Espolvorear con la cúrcuma y albahaca y con una pizca de sal y pimienta. Cocinar a fuego medio alto durante 10 minutos aproximadamente. Reservar.
3. Pochar las chalotas cortadas en gajos finos junto con una cucharadita de azúcar y una pizca de sal y pimienta. Cocinar a fuego alto 2-3 minutos y añadir un chorro de vinagre de manzana. Dejar evaporar el alcohol y apartar del fuego.
4. Para montar el plato cortar las patatas en rodajas finas y después de untar la fuente elegida con margarina colocar las lonchas de embutido y por encima una capa de patatas y salpimentar y añadir unos pegotes se margarina. Una última capa de patatas en rodajas
5. Cubrir las patatas con los cubitos de calabaza y las chalotas pochadas.
6. Una última capa de patatas en rodajas, salpimentar y cubrir con el tomate frito o nata para cocinar. Esparcir el queso y llevar al horno precalentado a 200° durante 20-25 minutos.
7. Servir con pepinillo encurtido o remolacha. Buen provecho!

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