Timbal de calabacín, patata y almendra

Zucchini, potato and almond timbal

Zucchini timbal
 
capuccine
 

Plato vegetariano donde el calabacín es el ingrediente central. Se puede utilizar como primer plato o acompañamiento. El calabacín es una hortaliza que tiene pocas calorías, rica en fibras, contiene vitaminas C y B además de beta carotenos. Se puede comer con piel o pelado. En muchos países europeos se suele comer sin pelar, también crudo cuando son muy tiernos. En España, el calabacín se suele pelar. Existen muchas variedades, pero no importa de todas maneras su textura suave admite múltiples alternativas culinarias.

Vegetarian dish where zucchini is the main ingredient. It can be used as an entry or accompaniment. Zucchini is, a low-calorie vegetable, rich in fiber, vitamins C and B as well as beta carotene. It can be eaten with skin or peeling. In many European countries is usually eaten unpeeled, raw also when they are very tender. In Spain, zucchini are normally peeled. There are many varieties, but it does not matter anyway its soft texture supports multiple culinary choices.

Otras recetas con calabacín que te pueden inspirar:
Fashion zucchini soup

 

 

Receta

Ingredientes:
(Para dos personas)

    1 patata
    1/2 calabacín
    Aceite de oliva virgen extra
    Sal
    Nuez moscada
    Para decorar:
    Almendras fileteadas
    Margarina sin lactosa
    Para la salsa:
    1/2 calabacín
    1/2 cebolla dulce de España
    1/4 de pastilla de caldo vegetal concentrado bio
    Aceite de oliva virgen extra
    1 pizca de sal

Preparación:
Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two persons)

    One potato
    1/2 zucchini
    Extre virgin olive oil
    Salt
    Nutmeg
    Garnish
    Sliced ​​almonds
    Lactose-free margarine
    For the sauce:
    1/2 zucchini
    1/2 sweet onion (Spainish)
    1/4 of vegetable broth concentrate bio
    Extra virgin olive oil
    1 pinch of salt

Directions:

  1. For the mashed potatoes you should wash and peel one medium potato, chop and steam for 20 minutes. Mash the potato with a fork, add a pinch of salt, a splash of extra virgin olive oil and a pinch of nutmeg grated.
  2. Wash and peel the zucchini. Cut ten to twelve thick zucchini slices as close as possible and set aside. Equivalent to one half of a zucchini.
  3. For the zucchini cream, use the other half of the zucchini, cut into cubes. Peel and chop half an onion.
  4. Add some extra virgin olive oil to a small saucepan. Fry the chopped zucchini and the onions lightly they should not brown. Meanwhile calculate the number of slices that are needed to fill the molds. In this recipe I used 6 slices per mold. Add some water to cover the zucchini and onion cooked. Bring to boil and add 1/4 bouillon cube. Cook over medium heat until almost all the water has evaporated (20-30 minutes). Blend until get a smooth cream.
  5. Preheat the grill.
  6. In a skillet lightly greased with virgin olive oil, cook the zucchini slices. You can add a pinch of salt before folding. Do not let toasted, this is only to tender the slices, cook about three minutes per side. They need to be flexible to line the mold easely. Remove the slices and put them over a paper towel so they are not too fat.
  7. Line the mold placing the zucchini slices one by one overlaping each slice approximately by half of the previous. Helping you with a dessert spoon start filling de mold with the mashed potatoes. Sprinkle with sliced ​​almonds and grill for a few minutes with a tip of margarine over. The almonds are toasted very quickly, so you have to pay attention, in about three minutes the dish is ready.
  8. Serve some zucchini cream and place, in the center, the timbale zucchini with the mashed potatoes and the toasted almonds.


 

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