Zapallo (calabaza) confitado al estilo argentino

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Zapallo (calabaza) confitado al estilo argentino. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Zapallo (calabaza) confitado al estilo argentino is one of the most favored of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Zapallo (calabaza) confitado al estilo argentino is something that I've loved my entire life.

Many things affect the quality of taste from Zapallo (calabaza) confitado al estilo argentino, 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 Zapallo (calabaza) confitado al estilo argentino 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 Zapallo (calabaza) confitado al estilo argentino is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Zapallo (calabaza) confitado al estilo argentino estimated approx 75 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can have Zapallo (calabaza) confitado al estilo argentino using 8 ingredients and 6 steps. Here is how you can achieve it.

Esta receta es tradicional en mi familia, mi madre solía prepararla todos los años en cantidad suficiente para disponer todo el año de este riquísimo dulce de origen argentino.
Ella heredó esta receta de mi abuela, y yo de mi madre.

Se puede tomar solo o acompañado de nata montada. Como yo no soy de dulces demasiado intensos, lo tomo con crema de leche ligeramente batida sin azúcar.

Ingredients and spices that need to be Take to make Zapallo (calabaza) confitado al estilo argentino:

1. 1 1/2 Kg zapallo (calabaza) carnoso, yo utilicé uno como el de la fotografía
2. 1 Kg azúcar blanca (yo puse un poco menos)
3. 3/4 litro agua
4. 6 clavos de olor
5. 1 vaina vainilla
6. 2 palitos canela
7. 2 cdas cal viva (se pide así y se compra en las ferreterías)
8. la cáscara (sólo la parte amarilla) de 2 limones

Instructions to make to make Zapallo (calabaza) confitado al estilo argentino

1. Pelar el zapallo, quitarle las semillas y las "hilachas". Cortarlo en cuadraditos y lavarlo.
2. En una fuente grande de cristal o de loza poner el zapallo, la cal y cubrirlo con agua fría. Dejarlo así durante 48 hs. Transcurrido este tiempo, lavar bien los trozos en varias aguas hasta quitarle totalmente la cal.
3. OJO: usar guantes y no tocar la cal con las manos.
4. En una cazuela colocar el agua con el azúcar, la vaina de vainilla abierta a lo largo, la canela, los clavos y el limón. Llevar a ebullición y cocer 10´. Agregar los trozos de zapallo y cocer 10 minutos. Retirar del fuego y dajar hasta el día siguiente. Volver a encender el fuego y cocinar a fuego suave durante 10´.
5. Colocar los trozos de zapallo en frascos esterilizados y espesar un poco más el almibar. Verterlo en los frascos, cerrar herméticamente y colocar boca abajo hasta que se enfríe. De esta manera haremos el vacío.
6. Los clavos, la canela, el limón y la vainilla se distribuyen en los frascos. Conservar en la nevera. Si no se va a consumir de inmediato es mejor congelar.

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So that is going to wrap it up with this special food Recipe of Super Quick Homemade Zapallo (calabaza) confitado al estilo argentino. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!