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Zucchini stuffed with cheese capeadas in tomato sauce
The zucchini stuffed with cheese weathered in tomato sauce is a delicious recipe.
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Zucchini stuffed with cheese capeadas in tomato sauce
The zucchini stuffed with cheese weathered in tomato sauce is a delicious recipe.
0 Portions |
00:00:00
Ingredients
1 kilogram of Italian pumpkins
medium
.
1/4 Oaxaca cheese
or your preference
.
3 eggs.
1 cup of wheat flour.
4 pieces of tomato.
1 white onion
medium
.
2 bay leaves.
1 leaf of avocado.
Oil
to fry
.
Go
to taste
.
Water, the necessary.
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Preparation
We put a deep pot in the fire.
We add the water.
We add the pumpkins.
We cover the pot.
Let cook 15 to 20 minutes.
We remove from the water
let cool
.
We remove the filling of the pumpkin
with the help of a peel potatoes
.
Fill with Oaxaca cheese.
We put a large container.
We add the flour.
We pass the pumpkins through the flour
and reserve
.
We put a deep bowl.
We add the eggs.
We beat a nougat point.
We put a pan on the fire.
We add oil
and let heat
.
We take a pumpkin.
We went through the egg.
We put in the fire.
Let fry perfectly
at low heat
.
Remove from heat
and place on absorbent paper
.
We put the blender.
We add the tomato.
We add the onion.
We add salt
to taste
.
We perfectly liquefy
and reserve
.
We put a deep pot in the fire.
We add the liquefied mixture.
We add the bay leaves.
We add the avocado leaf.
We integrate.
We let boil
and reserve
.
We serve pumpkins on a plate.
We bathed in tomato sauce.
Ready! we have our
pumpkins stuffed with cheese weathered in tomato sauce
finished, we recommend you accompany with a delicious
rice
.
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Zucchini stuffed with cheese capeadas in tomato sauce
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Paste
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Vegan
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