El Rincón de Freddy: Sorrentinos caseros rellenos de vegetales y budín de pan


Recientes datos parecen indicar que los sorrentinos fueron creado en Argentina, y no en Italia, aunque existen muchas dudas al respecto y su origen sigue siendo incierto, lo que conlleva a varios chefs internacionales a largos debates sin conclusiones definitivas. Lo que sabemos con certeza es que son deliciosos, y hacer unos caseros es más fácil de lo que pensás.

– 500 gr. de harina 0000.
– 6 huevos.
– Sal y pimienta a gusto.
– 6 zanahorias.
– 2 cebollas.
– 2 tomates.
– 1 berenjena.
– 1 morrón verde.
– Aceitunas c/n.
– 100 cc de aceite.
– Agua c/n.

– La masa: en un bol o sobre la mesa poner la harina con la sal, mezclar bien, hacer un hueco en el centro y verter los huevos y un chorrito de agua tibia. Mezclar y comenzar a amasar. Trabajar el bollo hasta que quede tierno, si vemos que necesita más harina agregamos. Dejar descansar el bollo media hora tapado con film trasparente.

– El relleno: rehogar los vegetales picados. Agregarles sal y pimienta a gusto.

– Para armar los sorrentinos: Poner la masa otra vez sobre la mesada, separar en partes y estirar formando tiras de 2mm. de espesor, poner el relleno sobre las tiras, de manera separada, cada 3 cm., luego de acomodar el relleno y tapar con otra tira de masa. Presionar con los dedos alrededor del relleno para unir las dos tiras de masa y cortar con un vaso o un corta pasta de 4 cm. aprox. de diámetro.

– Para cocinar los sorrentinos: Poner a calentar una olla de agua con sal, cuando rompa el hervor echar los sorrentinos y retirar uno por uno con la espumadera a medida que suban, acomodar en una fuente con la salsa a gusto.

sorrentinos caseros

Las verduras le dan un sabor fuerte y exquisito que disfrutás con cada bocado, así que su postre debe tener también un sabor fuerte, y para eso nada mejor que un delicioso y tradicional budín de pan con mi toque especial.

4 tazas de pan desmenuzado
4 huevos
1/2 taza de azúcar
2 tazas de leche caliente
Vainilla a gusto
Canela a gusto
30 cc de licor
200 de crema de leche
50 cc de agua
Ralladura de una naranja
150 g de azúcar (para caramelizar)


Calentar la leche con el pan desmenuzado sin que hierva. Retirar del fuego, luego agregar en un bol los huevos previamente batidos. Agregar la taza de azúcar y la crema de leche, la esencia de vainilla y ralladura de naranja. En una sartén, verter 50cc de agua y 150g de azúcar hasta lograr un caramelo. Cubrir el molde (budinera) con el caramelo y llevar a horno en baño María 180° por 1 hora.
Esperar a que enfríe y desmoldar en un plato.

budín de pan

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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