Pastelera de Choclo y Zapallo Italiano

Pastelera de Choclo y Zapallo Italiano is a traditional Chilean dish that beautifully combines the sweet, earthy flavors of pureed corn with the mild, subtle taste of zucchini. This sumptuous and hearty recipe brings the essence of summer right into your kitchen. Often served as a main course, its vibrant colors and rich flavors are a testament to the culinary heritage of Chile.

Ingredients

🥒 1 Zapallo Italiano zucchini
🌽 2 Choclos Humeros corn on the cob
🧅 2 Cabezas de Cebollín spring onion heads
🧄 2 Dientes de Ajo garlic cloves
🛢️ 1-2 tablespoons Aceite oil
🌿 1-2 teaspoons Orégano dried oregano
🥄 1-2 teaspoons Comino ground cumin
🌶️ 1-2 teaspoons Ají de Color chili powder
💧 Sufficient Agua water
🍃 Fresh leaves of Albahaca basil
🧂 Sufficient Sal salt
🧂 Sufficient Pimienta pepper
🌶️ Ají de Color chili oil for garnish
🌶️ Fresh green chili pepper for garnish

Instructions

1- Prepare Corn and Zucchini:

• Peel two choclos humeros and cut the kernels off the cob.
• Cut one zucchino into approximately 1 cm thick rounds, then dice into cubes.

2- Make Sofrito:

• Finely chop two heads of spring onion and two cloves of garlic.
• Heat oil in a frying pan and add the chopped spring onion and garlic, sautéing until translucent.

3- Season Sofrito:

• Stir in dried oregano, ground cumin, and ají de color.
• Combine the spices well with the sofrito.

4- Cook Zucchini:

• Add the diced zucchini to the sofrito, stir and cook until al dente.
• Add a splash of water if needed to aid cooking.

5- Prepare Corn Puree:

• Transfer the corn kernels to a food processor.
• Add a few fresh basil leaves, process until smooth, adding water as needed.

6- Combine and Finish Pastelera:

• Transfer the cooked zucchini sofrito into a larger pot.
• Add the processed corn and mix both thoroughly.

7- Season and Cook:

• Season with salt and pepper.
• Cook for 5-8 minutes, stirring constantly.

8- Serve:

• Serve hot in a rustic bowl.
• Garnish with ají de color, fresh basil, and green chili pepper.

Prep Time: Approximately 20-30 minutes
Cook Time: 5-8 minutes
Total Time: 25-38 minutes
Servings: 4
Equipment:

• Cutting board (white plastic)
• Chef's knife (silver blade, black handle)
• Small bowls (for spices)
• Frying pan (dark non-stick with copper-colored exterior)
• Spatula (white plastic/silicone)
• Large mixing bowl (white with colored stripes)
• Food processor/chopper (black and white hand blender attachment)
• Large pot (copper-colored exterior, dark non-stick interior)
• Serving bowl (rustic brown clay-like material)
• Serving spoon (black metal)

Cooking Tips:

• Use "choclo humero" for the authentic savory taste.
• Slightly withered zucchini works just as well in this dish.
• Avoid milk in the corn puree to preserve flavor.
• Stir continuously during the final cooking stage to prevent sticking.

#chilean #pastelera #corn #zucchini #summertaste #homecooking #traditionalrecipes

Cómo Como con Álvaro Lois: https://www.youtube.com/@alvaroloiscocinero

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Pastelera de Choclo y Zapallo Italiano

Posted by Waivio guest: @waivio_hivecooking