Berenjena, butifarra a la pimienta, parmentier

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Berenjena, butifarra a la pimienta, parmentier. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Berenjena, butifarra a la pimienta, parmentier is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. Berenjena, butifarra a la pimienta, parmentier is something that I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Berenjena, butifarra a la pimienta, parmentier, 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 Berenjena, butifarra a la pimienta, parmentier 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 Berenjena, butifarra a la pimienta, parmentier is 2 Comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Berenjena, butifarra a la pimienta, parmentier estimated approx 30 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Berenjena, butifarra a la pimienta, parmentier using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Berenjena, butifarra a la pimienta, parmentier:

1. 1 berenjena hermosa
2. 300 gramos butifarra a la pimienta
3. 1 diente ajo
4. 1/2 cebolla
5. 1 trozo calabaza
6. 1 chorrete vino blanco
7. 4 cucharadas tomate triturado
8. 2 patatas medianas
9. 1 buen puñado queso tipo gouda
10. 4-5 cucharadas leche
11. 2-3 cucharadas aceite de oliva virgen para el parmentier
12. al gusto sal
13. al gusto pimienta
14. 1 pellizco nuez moscada
15. al gusto queso rallado

Instructions to make to make Berenjena, butifarra a la pimienta, parmentier

1. Lavar la berenjena. Partir longitudinalmente en dos y hacer con una puntilla cortes en forma de red y otro perímetral a medio cm. del borde.
2. Meter en el microondas tapado con film durante 5-6 minutos. Dejar templar y vaciar. Reservar la pulpa sobre un colador.
3. En una sartén con tres cucharadas de aceite sofreír el diente de ajo picado, la cebolla troceada, que sude, añadimos la calabaza en cuadrados pequeños, rehogamos un par de minutos.
4. Quitamos la piel a la butifarra y la añadimos a la sartén desmenuzándola bien, rehogamos a fuego medio-alto, chorrete de vino blanco y que evapore.
5. Agregamos la pulpa de la berenjena troceada y escurrida y el tomate triturado, cucharadita de azúcar y salpimentamos. Dejamos sofreír a fuego bajo unos 20-25 minutos, al principio tapado y luego destapado para terminar de evaporar el líquido de cocción.
6. Rellenamos los cásquetes de berenjena y cubrimos con el parmentier antes de gratinar.
7. Para preparar el puré cocinamos las patatas con piel por 20 minutos, pelamos y rallamos la pulpa o chafamos con el tenedor, salpimentamos, nuez moscada, puñado de queso tipo gouda, el aceite de oliva virgen y la leche en cantidad suficiente para hacer una crema espesa.
8. Cubrir la berenjena con el puré, espolvorear con queso rallado y gratinar.

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So that's going to wrap this up for this special food Simple Way to Prepare Quick Berenjena, butifarra a la pimienta, parmentier. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!