{"id":10993,"date":"2017-04-27T10:30:46","date_gmt":"2017-04-27T09:30:46","guid":{"rendered":"https:\/\/laabuelacarmen.com\/recetas\/pasta-rellena-calabaza-cebolla-negra-queso-curado-oveja-del-valle-los-pedroches\/"},"modified":"2023-01-24T13:45:26","modified_gmt":"2023-01-24T12:45:26","slug":"pasta-stuffed-with-pumpkin-black-onion-and-mature-valle-de-los-pedroches-sheep-cheese","status":"publish","type":"recetas","link":"https:\/\/laabuelacarmen.com\/en\/recetas\/pasta-stuffed-with-pumpkin-black-onion-and-mature-valle-de-los-pedroches-sheep-cheese\/","title":{"rendered":"Pasta stuffed with pumpkin, black onion and mature valle de los pedroches sheep cheese"},"content":{"rendered":"<p>Recipe for four people<\/p>\n<p>Fresh pasta ingredients:<\/p>\n<ul>\n<li>500 g all-purpose flour<\/li>\n<li>3 large eggs<\/li>\n<li>Roller<\/li>\n<li>Pasta machine<\/li>\n<li>Large ravioli mould<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Make a dip in the flour and add the three eggs in the middle.<br \/>\nKnead slowly, mixing first with the fingers, then with the whole hand.<br \/>\nBind the ingredients well.<br \/>\nThe dough should be hard and easily peel off the hands.<br \/>\nLeave to stand 30 minutes covered with film.<br \/>\nDivide into several balls.<br \/>\nKnead lightly with a rolling pin until they can pass through the pasta machine.<br \/>\nPass through the pasta machine until the desired thickness is achieved (not too thin).<\/p>\n<p>Pasta filling ingredients:<\/p>\n<ul>\n<li>3 black onions<\/li>\n<li>500 g pumpkin<\/li>\n<li>2 shallots<\/li>\n<li>200 g cheese<\/li>\n<li>75 ml cooking cream<\/li>\n<li>Hojiblanca extra virgin olive oil to taste<\/li>\n<li>1 piece fresh beetroot<\/li>\n<li>100 g walnuts<\/li>\n<li>Nutmeg to taste<\/li>\n<li>Fresh oregano to taste<\/li>\n<li>Pepper to taste<\/li>\n<li>Fleur de sel sea salt to taste<\/li>\n<li>25 ml Montilla-Moriles \u2018oloroso\u2019 fortified wine<\/li>\n<li>400 ml mineral water<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Peel the black onions and set the peel aside for use in the sauce.<br \/>\nSaut\u00e9 the finely chopped shallots in oil.<br \/>\nAdd a little salt to caramelise before.<br \/>\nAdd the fortified wine.<br \/>\nAdd the diced pumpkin.<br \/>\nWhen it starts to turn tender, add the salt, pepper and oregano.<br \/>\nAdd the finely chopped black onion.<br \/>\nAdd the coarsely chopped walnuts<br \/>\nRemove from heat when the flavours are merged and the pumpkin is tender.<br \/>\nAllow to cool to fill the pasta.<\/p>\n<p><strong>While the filling cools:<\/strong><\/p>\n<p>Dice the fresh beetroot and leave to stand in Hojiblanca extra virgin olive oil with fleur de sel sea salt. Keep cold until assembly.<br \/>\nInfuse the skins of the three black onions with mineral water to a dark golden consomm\u00e9 with onion flavour.<br \/>\nReduce to half.<br \/>\nStrain the consomm\u00e9.<br \/>\nGrate the cheese, add to the consomm\u00e9 at a simmer.<br \/>\nAdd the cream.<br \/>\nStir constantly to achieve a light creamy sauce texture.<br \/>\nEmulsify the sauce if necessary in the Turmix or Thermomix to 80\u00ba at 4 or 5 speed.<\/p>\n<p><strong>Presentation of the dish<\/strong><\/p>\n<p>Fill the pasta and boil for 3 to 4 minutes (to taste).<br \/>\nDrain and place on the plate.<br \/>\nGrate nutmeg and pepper over it.<br \/>\nAdd sauce to taste.<br \/>\nAdd diced beetroot to garnish.<br \/>\nRecipe suitable for vegetarians<br \/>\n* Recipe of Miriam Cozar, Chef<br \/>\nVisit web of Miriam Cozar<\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Recipe for four people Fresh pasta ingredients: 500 g all-purpose flour 3 large eggs Roller Pasta machine Large ravioli mould Preparation: Make a dip in the flour and add the three eggs in the middle. Knead slowly, mixing first with the fingers, then with the whole hand. Bind the ingredients well. The dough should be [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14442,"template":"","categorias":[114],"class_list":["post-10993","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","categorias-black-onion"],"acf":[],"_links":{"self":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas\/10993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/recetas"}],"about":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/types\/recetas"}],"author":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media\/14442"}],"wp:attachment":[{"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/media?parent=10993"}],"wp:term":[{"taxonomy":"categorias","embeddable":true,"href":"https:\/\/laabuelacarmen.com\/en\/wp-json\/wp\/v2\/categorias?post=10993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}