Patatas confitadas rellenas de carne

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Patatas confitadas rellenas de carne. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Patatas confitadas rellenas de carne is one of the most popular of current trending foods on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look fantastic. Patatas confitadas rellenas de carne is something that I have loved my entire life.

Many things affect the quality of taste from Patatas confitadas rellenas de carne, 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 Patatas confitadas rellenas de carne 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 Patatas confitadas rellenas de carne is 5 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Patatas confitadas rellenas de carne estimated approx 60 minutos.

To get started with this particular recipe, we must first prepare a few components. You can have Patatas confitadas rellenas de carne using 10 ingredients and 6 steps. Here is how you can achieve it.

Buenísimas

Ingredients and spices that need to be Prepare to make Patatas confitadas rellenas de carne:

1. 15 Patatas medianas
2. 1 Cebolla pequeña
3. 250 g. pechugas de pollo
4. 180 g. paté de campaña al armagnac
5. 2 huevos
6. 100 g. queso parmigiano reggiano
7. Sal
8. 1 L. aceite de oliva virgen extra
9. 1 ramita romero
10. 3 Ajos pelados

Steps to make to make Patatas confitadas rellenas de carne

1. Pelamos las patatas, las ponemos en una olla y las cubrimos bien con aceite de oliva virgen extra, las salpimentamos al gusto y añadimos la ramita de romero y los tres ajos pelados, dejamos que hierva a fuego lento hasta que empiecen a dorarse. las retiramos una a una de la olla, y las colocamos en una bandeja de horno. Con la ayuda de un sacabocados vamos quitando patata del centro de las patatas, hasta dejar un hueco para el relleno y reservamos
2. Cogemos la cebolla le sacamos las dos capas primeras y las cortamos a cuadrito y reservamos. En una olla baja, echamos tres cucharadas de aceite de oliva virgen extra, añadimos las pechugas y agregamos las cebolla a cuadrito que tenemos reservada, dejamos que se haga a fuego lento, condimentamos con sal al gusto y dejamos hasta que la cebolla ya esta transparente, 15 minutos. Fuego bajo.
3. Retiramos del fuego y dejamos enfriar y seguido con la ayuda del robot picamos todo las pechugas con la cebolla, pasamos la pasta que hemos elaborado a un bol y le añadimos el paté al armagnac, y las dos yemas (de los dos huevos). Mezclamos todos los ingredientes. (La clara hay que reservar aparte).
4. Con la ayuda de una cucharilla pequeña, vamos rellenando con cuidado cada una de las patatas, al terminar, espolvoreamos con el queso rallado, las patatas ya rellenadas. Introducimos la bandeja al horno, el cual lo pondremos en posición de gratinar, y gratinamos hasta que empiece a dorarse.
5. OTRA OPCIÓN: También podemos montar las claras de los dos huevos,(con ayudad de unas varillas) cuando la clara este blanca bien subida, la extendemos (con una pala de madera) por encima de las patatas rellenas y a continuación pasamos a gratinarlas en el horno, cuando empiece a dorarse la clara retiramos y servimos.
6. Espero que os guste esta receta

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So that's going to wrap this up for this exceptional food Simple Way to Make Any-night-of-the-week Patatas confitadas rellenas de carne. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!