El Rincón de Freddy: Reviro y huevos de pascua

Freddy_QueMirarEl reviro es una comida de origen Guaraní, quiere decir que se hace en el Paraguay, Argentina y sur de Brasil, antiguamente se usaba harina de maíz, el trigo lo trajeron los españoles.

Puede comerse dulce, con el mate o acompañado con carne, ensalada u otra cosa como comida principal, frío o caliente; ¡se adapta a lo que quieras!

Ingredientes: – 3 cucharadas de grasa o aceite – ½ kilo de harina – 1 taza de agua – 1 huevo (opcional) – Sal

Preparación: Se pone la harina en un recipiente y se mezcla con agua hasta que quede como un engrudo no muy blando, se le agregan los huevos y sal a gusto y se mezcla, hay que buscar una textura más dura que la preparación de la tortilla pero mas blanca que la de un pan.

Poner en una caserola mas bien de aluminio (medio gruesa) una taza de grasa de grasa o aceite.

Calentar el aceite, cuando esté bien caliente introducir la preparación he ir mezclando con un cucharon de madera (ir revolviendo dicha mezcla hasta que esté bien cocinada granulada y tostada) retirar del fuego y servir.


Se puede acompañar con 2 huevos fritos servidos arriba, se puede comer frío con azúcar a la mañana, se puede acompañar con guisos, sopas etc.

La otra receta que te traigo hoy es también un receta con una tradición milenaria, y si bien ya pasó la época, yo creo que nunca es tarde para disfrutar un poco de chocolate, en forma de huevo.

Ingredientes: – Chocolate semiamargo 600g – Nueces o almendras c/n – Moldes

Preparación: Colocar el chocolate cortado en microondas por 30 segundos. revolver hasta lograr que quede sin grumos.

Mezclar muy bien con cuchara de madera para unir el chocolate y que no aparezcan vetas de distintos tonos. Pincelar los moldes con el chocolate, cuidando que quede una capa fina y los bordes limpios. Llevar a la heladera y colocarlos boca abajo  por espacio de 15 minutos. aprox  De ser un molde grande, es conveniente reforzar con 1 ó 2 capas de chocolate. Si el chocolate ha sido hecho correctamente, los huevos se despegarán del molde sin dificultad y quedarán brillosos.

 Apoyar cada mitad sobre una placa de horno previamente calentada, apenas se ablandan los bordes, colocar los confites y sorpresas dentro. Unirlas y al enfriarse el chocolate, quedarán selladas.

huevos de pascua

Publicado por

Freddy Almirón

Chef en La Mañana de Cada Día, en Arriba Paraguay y de UPISA Alimentos. Asesor e Imagen de NGO para su Línea de Centrales de Cocción Inteligente. ¡Listo para compartir mis recetas con ustedes!

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