Chef Isabel Rubio Mackpeace chose a spectacular recipe in which her culinary talent, called CGiant onch stuffed with ricotta and curly in güicoy sauce.
Ingredients
1 lb of giant shells of cooked pasta
For filling
1 cup ricotta cheese
1 ½ cup of curly, washed and chopped cabbages
50 g of grated Parmesan cheese
1 clove of garlic, finely chopped
Salt and pepper to taste
A pinch of nutmeg
For sauce
1/4 butter cup
Puree of an entire cooked güicoy
4 Güicoy flowers, chopped in strips
2 güicoy flowers to decorate
1/2 cup of milk cream
6–8 Fresh Salvia (optional) sheets
Salt, white pepper and nutmeg in pinch
1 ounce of white wine
1 splash of lost olive oil
Preparation
1. In a pan over medium heat, skip the garlic until it brown. Add curly and cooking cabbages until they soften. Reserve.
2. Once cold, mix the cabbage with the ricotta, the parmesan, salt, pepper and a pinch of nutmeg. Fill the pasta shells with this mixture.
3. For the sauce, melt the butter over medium heat and add the chopped onion until crystallized, the pumpkin puree, the güicoy flower strips, the milk cream and the sage leaves.
4. Season with salt, white pepper and nutmeg. Cook until you achieve a homogeneous mixture, add the white wine and let another five minutes cook.
5. Derret a spoonful of butter and add the entire flowers that were reserved for decoration, cover the source for four minutes to achieve a slight cooking and remove from the heat without uncovering.
6. Place the paste shells stuffed on the plate and add the sauce. Bake for 20 minutes to 350 degrees Celsius, take out of the oven and season with Parmesan and oil. Decorate with whole flowers.
Star ingredient
He Güicoy (Pepo cucurbit) It is a traditional crop in Guatemala, especially in the areas of temperate and warm climate. It is a climbing or tracera plant that is grown mainly during the rainy season.
It is valued for both its nutritional contribution and its culinary versatility, being an essential ingredient in Guatemalan cuisine, since it is used in soups, errands and stews. It is rich in vitamins of complex B, folate, beta -carotenes and minerals such as iron, manganese and phosphorus. Approximately 90% of its weight is water, So it provides few calories. Its pulp has a high mucilage content, which have a soft and protective action of the stomach mucosa. It also helps prevent prostate and colon cancer, among others.
Chef profile
- Isabel Rubio Mackpeace is an international chef and chef shelter.
- She has a degree in Business Administration, specializing in Hospitality and Tourism, from the Galileo University.
- He also obtained an international gastronomy technician in IFES-Zunil.
- She is a consultant, professor and public relations advisor.
- She is a business advisor and consultant related to restaurants and hotels.
- It is forming as a future sommelier.