Malfattis de calabaza con salsa de hongos

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Malfattis de calabaza con salsa de hongos. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Malfattis de calabaza con salsa de hongos, 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 Malfattis de calabaza con salsa de hongos 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 Malfattis de calabaza con salsa de hongos is 2 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 Malfattis de calabaza con salsa de hongos estimated approx 1 hora.

To get started with this recipe, we have to prepare a few components. You can have Malfattis de calabaza con salsa de hongos using 13 ingredients and 5 steps. Here is how you cook that.

Los populares ñoquis sin amasar. Fáciles y deliciosos! Esta vez de calabaza. Siguiendo esta receta también se pueden hacer de espinaca 😁

Ingredients and spices that need to be Take to make Malfattis de calabaza con salsa de hongos:

1. Los malfattis
2. 1 (300 gr aprox) calabaza pequeña
3. 200 gr harina de trigo
4. 100 gr ricotta entera o queso semiduro rallado
5. 1 huevo o 3 cdas de agua de garbanzos para ligar
6. Sal, pimienta y nuez moscada a gusto
7. La salsa
8. 1 cebolla mediana
9. 2 cucharadas manteca
10. 1 puñado hongos secos previamente hidratados
11. 100 ml crema de leche
12. Sal y pimienta a gusto
13. Queso rallado para gratinar

Instructions to make to make Malfattis de calabaza con salsa de hongos

1. Cortar la calabaza por la mitad, sacarle las semillas, pincharla por todos lados con un tenedor y poner las mitades en una placa de horno aceitada (agregar si ven que necesita más aceite al darlas vuelta). OJO! No le pongan sal porque sudan de más y después absorben mucha harina. Hornear por 30 minutos hasta que queden blanditas como para puré.
2. Una vez fría, sacar la pulpa con una cuchara y ponerla en un bol con el huevo, la harina, el queso o ricotta y salpimentar a gusto. Con nuez moscada quedan geniales! Incorporar bien todos los ingredientes y reservar.
3. En una olla alta, poner agua a hervir. Mientras esperamos que hierva, armamos la salsa. Salteamos la cebolla picada bien chiquita en 2 cucharadas de manteca. Una vez que la cebolla esté doradita agregamos los hongos previamente hidratados y bien escurridos y los 100 ml de crema de leche. Salpimentamos a gusto y reservamos.
4. Volvemos al bowl y armamos bolitas con las manos (podes ayudarte con un poco de harina) o bien con una cuchara grande. Tiramos las bolitas al agua hirviendo sin que se superpongan. En una placa de horno ponemos un poco de la salsa y una vez que las bolitas vayan subiendo, las pescamos con espumadera y las vamos ubicando en la placa.
5. Una vez que tengamos todas nuestras bolitas en la placa, las cubrimos con el resto de la salsa, espolvoreamos con queso rallado y gratinamos en el horno hasta que se dore el queso. Y listo! A disfrutar!

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