Berenjena rellena de zaramandoña con bacalao

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Berenjena rellena de zaramandoña con bacalao. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Berenjena rellena de zaramandoña con bacalao is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. Berenjena rellena de zaramandoña con bacalao is something which I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Berenjena rellena de zaramandoña con bacalao, 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 rellena de zaramandoña con bacalao 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 rellena de zaramandoña con bacalao 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 rellena de zaramandoña con bacalao estimated approx 45 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Berenjena rellena de zaramandoña con bacalao using 12 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Berenjena rellena de zaramandoña con bacalao:

1. 75 gramos bacalao desalado
2. 1/2 pimiento choricero
3. 1 cebolleta
4. 1 pimiento rojo italiano
5. 100 gramos calabaza
6. 1 pimiento verde italiano
7. 2 dientes ajo
8. 2 tomates
9. 25 gramos aceitunas sin hueso
10. Aceite sal y pimienta
11. 1 berenjena
12. Queso cheddar rallado

Steps to make to make Berenjena rellena de zaramandoña con bacalao

1. Ponemos a remojo en agua caliente el trocito de pimiento choricero, ponemos en una sartén con aceite la cebolleta cortada en dados vamos salteando a la vez que vamos cortando los pimientos en dados y los incorporamos
2. Incorporamos la calabaza que la cortaremos más pequeña que los pimientos y dejamos que vaya tomando color
3. Ponemos en el vaso de la batidora el trozo de pimiento choricero sin el agua añadimos los dientes de ajo y los tomates troceados, salpimentamos y le ponemos dos cucharadas de aceite trituramos todo,
4. Una vez que la verdura empieza a coger el color incorporamos la mezcla de tomate añadimos las aceitunas y dejamos al fuego hasta que se consuman los jugos, y veamos que el tomate está cocinado
5. Quitamos la piel al bacalao y las espinas y lo cortamos en dados lo incorporamos a la cazuela y lo dejamos cocinar unos minutos apagamos el fuego con el calor residual terminará de cocinar el bacalao
6. Abrimos la berenjena por la mitad y hacemos unos cortes sin llegar a cortar la piel, la ponemos en el microondas por 4 minutos, vaciamos la pulpa de la berenjena y la mezclamos a la zaramandoña, rellenamos las berenjenas con esta mezcla y pondremos por encima queso rallado, gratinamos en el horno y ya lo tendremos listo(para gratinar me gusta más el queso mozzarella pero no tenía en este momento)

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