Bondiola de cerdo a la pizza con puré de calabaza

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Bondiola de cerdo a la pizza con puré de calabaza. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bondiola de cerdo a la pizza con puré de calabaza, 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 Bondiola de cerdo a la pizza con puré de calabaza 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 Bondiola de cerdo a la pizza con puré de calabaza is 5 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 Bondiola de cerdo a la pizza con puré de calabaza estimated approx 90 minutos.

To begin with this particular recipe, we must first prepare a few components. You can have Bondiola de cerdo a la pizza con puré de calabaza using 9 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Bondiola de cerdo a la pizza con puré de calabaza:

1. Bondiola de cerdo
2. 2 tomates
3. 1 cebolla
4. 4 dientes ajo
5. Pulpa de tomate
6. Albahaca
7. Muzzarela
8. Parmesano
9. 1 y 1/2 calabaza

Instructions to make to make Bondiola de cerdo a la pizza con puré de calabaza

1. Para el puré, cortar la calabaza en medios, envolver en papel aluminio von aceite de oliva, romero, tomillo y unos dientes de ajo para aromatizar, mandar al horno a 200 por unos 45 min.
2. Para la salsa, cortar la cebolla y los dientes de ajo bien finitos, saltear en un sartén, salpimentar, agregarle el tomate picado, una cucharita de leche para sacar la acides, y agregar un poco de pulpa de tomate, las hojas de albahaca y dejar hervir por unos 25 min.
3. La bondiola la cortamos en medallones, salpimentamos y condimentamos con tomillo, romero, un poco de mostaza y aceite de oliva.
4. Sellamos los medallones de los 2 lados en sartén y luego lo pasamos a una asadera, la cubrimos con la salsa y la mozzarela y el parmesano y mandamos al horno a 180grados unos 25 minutos.
5. Pisar la calabaza para hacer el puré, agregar sal, pimienta, nuez moscada y trozos de nuez tostada

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