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 Carbonada en zapallo (Pumpkin stew)
     4 1/2 kg pumpkin  500 g veal beef
     2 tablespoons lard  2 chiles
     1/2 cup milk  2 tomatoes
     3 corn (sweet corn)  1 cup white wine
     1/2 cup oil  1 tablespoon sugar
     1/2 cup rice  salt to taste
     1 medium onion  ground pepper to taste
1. Wash and dry the pumpkin.
2. Cut the top of the pumpkin, reserving the cut to use as cover, and remove seeds.
3. Brush the inside of the pumpkin with butter, practice a few cuts in the flesh
and sprinkle with milk.
4. Move the pumpkin for milk permeate the flesh well, cover with lid aside and
placed in the oven, preheated to 190°C (375 °F) for 1 1/2 hours.
5. Heat 2 tablespoons of oil in a pan and fry the rice.
6. Next, chop the corn cobs and cook them in a pot on the fire for a few minutes
until tender.
7. Heat remaining oil in a pot on the fire and add the onion and chiles.
8. Incorporate clean meat and cut into cubes and, when it begins to turn brown,add
tomatoes, wine and sugar, salt and pepper, cover the pan and cook about 20
9. Add rice and cook about 5 minutes.
10. After baking time of the pumpkin, remove from oven, add the corn to the
carbonada prepared and pumpkin filling.
11. Cover and put back into the oven for 15 minutes.
 Categories:  Argentine, Bovine, Stew
 Estimated Serving:  6
 Estimated preparation time:  150 min.
 Language:  English
 Shared by:  juliana    2010/10/29
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