Pasta e cocozze (fideos con zapallo)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Pasta e cocozze (fideos con zapallo). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pasta e cocozze (fideos con zapallo) is one of the most favored of current trending foods in the world. It is easy, it's fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Pasta e cocozze (fideos con zapallo) is something that I have loved my whole life.

Many things affect the quality of taste from Pasta e cocozze (fideos con zapallo), 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 Pasta e cocozze (fideos con zapallo) 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 Pasta e cocozze (fideos con zapallo) is 2 porzioni. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Pasta e cocozze (fideos con zapallo) using 5 ingredients and 4 steps. Here is how you cook it.

De esas comidas con olor a hogar, calentitas, bien de estación.
Ni sopa, ni pasta con salsa.
Cocción estilo risotto. Un delicioso híbrido (que lo humilde no le saca lo rico).

Ingredients and spices that need to be Take to make Pasta e cocozze (fideos con zapallo):

1. 500 g zapallo
2. 150 g fideos
3. Agua hirviendo
4. Condimentos
5. Aceite (sofrito)

Instructions to make to make Pasta e cocozze (fideos con zapallo)

1. Saltear los condimentos (yo usé: cebolla, ajo, ají, salvia) para que el aceite agarre sabor. Luego agregar el zapallo cortado en cubitos y sofreír unos minutos. Al mismo tiempo poner agua a hervir en otra olla.
2. Agregar un par de cucharones de agua hirviendo y dejar cocinando unos 10 min con la olla tapada.
3. Cuando ya esté más blando, agregar la pasta (mejor si es corta o "hueca") y otro par de cucharoned de agua, hasta cubrir.
   A fuego bajo, ir agregando agua (o caldo) a medida que se vaya absorbiendo.
   Cuando la pasta esté cocida y "sin líquido" está pronto
4. Dejar reposar unos minutos, sería ideal.
   El almidón de la cocción queda y crea una crema... junto al zapallo se pueden poner papas (solo papas es la receta original).
   Y para terminar, nunca viene mal un toque de perejil fresco!

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