{"id":78018,"date":"2024-09-12T12:44:51","date_gmt":"2024-09-12T18:44:51","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=78018"},"modified":"2024-09-12T12:44:51","modified_gmt":"2024-09-12T18:44:51","slug":"es-la-invasion-de-calabacines-gigantes-ahora-que","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/es-la-invasion-de-calabacines-gigantes-ahora-que\/","title":{"rendered":"La Invasi\u00f3n de los calabacines gigantes. \u00bfY ahora qu\u00e9?"},"content":{"rendered":"
<\/div>
\"\u00bfCosech\u00f3
\u00bfCosech\u00f3 calabac\u00edn gigante de su jard\u00edn? \u00bfY ahora qu\u00e9? Aqu\u00ed tiene una idea genial para ese gigante verde. Foto de Bill St. John.<\/figcaption><\/figure>\n

Al final de un verano, un amigo me regal\u00f3 un calabac\u00edn de su jard\u00edn. Era tan enorme como la pierna de un adolescente; podr\u00eda haber usado las semillas para hacer un collar.<\/p>\n

S\u00e9 que la gente los pone a sofre\u00edr, hace pan con ellos o los preparan a la parmesana, pero yo no quer\u00eda hacer nada de eso. Adem\u00e1s, pens\u00e9 que esto no podr\u00eda ser solo un problema de EE. UU. los veranos deben terminar igual en los jardines de otros pa\u00edses.<\/p>\n

As\u00ed que busqu\u00e9 y encontr\u00e9 recetas de Chile, Italia (por supuesto, Italia; de ah\u00ed viene el nombre del calabac\u00edn) y Brooklyn, todos lugares extranjeros que tambi\u00e9n enfrentan la abundancia al final de la temporada.<\/p>\n

As\u00ed es como St. John cocina verduras verdes enormes, combinando partes de tres recetas de Am\u00e9rica del Sur y del Norte y Europa. \u201cEst\u00e1 deliciosa; la he hecho varias veces y siempre causa impresi\u00f3n. Comenzaremos con calabac\u00edn, y tambi\u00e9n dar\u00e9 ideas para otros vegetales verdes gigantes\u201d, dijo St. John.<\/p>\n

Guiso de calabac\u00edn gigante de St. John<\/strong><\/h2>\n

Ingredientes:<\/strong><\/h3>\n

1 calabac\u00edn gigante (debe quedar m\u00e1s de 2 libras de pulpa limpia, quitando las semillas si es necesario y parte de la piel si est\u00e1 muy gruesa)<\/p>\n

1 cucharada llena de sal kosher o sal de mar<\/p>\n

6 cucharadas de aceite de oliva extra virgen<\/p>\n

6 dientes de ajo, pelados y partidos por la mitad<\/p>\n

2-3 filetes de anchoas en aceite (opcional, pero te recomiendo mucho que los uses)<\/p>\n

1\/2 cucharadita de hojuelas de pimiento rojo<\/p>\n

1 taza de salsa de tomate ya sea enlatada o casera<\/p>\n

1\/2 taza de perejil fresco picado<\/p>\n

Unas pizcas de hierbas secas verdes (como or\u00e9gano, hierbas de Provenza o tomillo; el romero puede ser muy fuerte)<\/p>\n

10 hojas de albahaca fresca (o la misma cantidad en menta fresca), desgarradas, con albahaca o menta extra para decorar, en tiras finas<\/p>\n

1 lim\u00f3n mediano o 1\/2 lim\u00f3n grande<\/p>\n

Instrucciones:<\/strong><\/h3>\n

Corte el calabac\u00edn en cubos o trozos de 1 pulgada de grosor. Coloque un colador en el fregadero, ponga los trozos del calabac\u00edn en \u00e9l y espolvoree con sal, mezclando con las manos. Deje reposar durante 20-30 minutos para que escurra. Antes de continuar, seque bien los trozos con papel toalla.<\/p>\n

Ponga una olla grande a fuego medio. Agregue el aceite de oliva, el ajo, las anchoas y las hojuelas de pimiento rojo, y mezcle. Cuando empiece a hervir, baje un poco el fuego y cocine hasta que el ajo est\u00e9 doradito y las anchoas se deshagan, unos 5-7 minutos. No deje que el ajo se queme. Luego, a\u00f1ade la salsa de tomate, el perejil, las hierbas y la albahaca o menta, y mezcle bien.<\/p>\n

A\u00f1ada los trozos de calabac\u00edn que seco y mezcle bien, llevando todo a un buen hervor. Cubra la olla. Baje el fuego al m\u00ednimo y cocine el calabac\u00edn por 2 horas, revolviendo cada media hora para que se mezclen los sabores, pero sin revolver demasiado fuerte para que el calabac\u00edn no se deshaga. Si el fuego m\u00e1s bajo de su cocina sigue siendo demasiado alto (es decir, si est\u00e1 hirviendo en lugar de cocerse a fuego lento), use un difusor de calor o cocine en el horno a baja temperatura (300-325 grados Fahrenheit)<\/p>\n

Quite la tapa y suba el fuego. Deje que se evapore el exceso de agua, y revuelva suavemente los vegetales una o dos veces, hasta que quede una especie de salsa cubriendo los trozos de calabac\u00edn, unos 10 minutos. Sirva caliente o a temperatura ambiente, agregue unas gotas de jugo de lim\u00f3n y la albahaca o menta fresca en tiras finas.<\/p>\n

Puede reemplazar el calabac\u00edn por 2 libras de br\u00f3coli o coliflor (2-3 cabezas), ejotes, frijoles largos, o calabacitas de verano como calabaza amarilla, chayote, calabacita en forma de plato o calabacita curvada; tambi\u00e9n puede usar pimientos rojos o amarillos, o una mezcla de todos estos, incluyendo el calabac\u00edn.<\/p>\n

Un dato sobre el vino:<\/strong><\/p>\n

Lo complicado de combinar vinos con platos de verduras es que, al no tener prote\u00ednas o grasas animales, los vinos no tienen algo con lo que combinarse bien. Los vinos tintos robustos con taninos o los blancos con cuerpo y afrutados suelen ir mejor con carne o grasa.<\/p>\n

Pero no se desanimen, amantes de las verduras; muchos vinos saben genial con comidas sin prote\u00ednas animales. Si est\u00e1 comiendo platos de verduras, probablemente es de los que piensan en lo que comen, y eso est\u00e1 genial. As\u00ed que opte por vinos sencillos.<\/p>\n

Los mejores vinos para acompa\u00f1ar vegetales son blancos y tintos ligeros, sencillos, relajados, con elegancia y delicadeza, bajos en alcohol y con una acidez brillante. En realidad, son como los alimentos con los que se complementan: alimentos que llevaron una vida tranquila y humilde.<\/p>\n

Contacte a Bill St. john en billstjohn@gmail.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Al final de un verano, un amigo me regal\u00f3 un calabac\u00edn de su jard\u00edn. Era tan enorme como la pierna de un adolescente; podr\u00eda haber usado las semillas para hacer un collar. S\u00e9 que la gente los pone a sofre\u00edr, hace pan con ellos o los preparan a la parmesana, pero yo no quer\u00eda hacer […]<\/p>\n","protected":false},"author":2197,"featured_media":26303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[9192],"tags":[9132],"class_list":["post-78018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espanol","tag-traducciones-en-espanol"],"acf":[],"yoast_head":"\nLa Invasi\u00f3n de los calabacines gigantes. \u00bfY ahora qu\u00e9? - UCHealth Today<\/title>\n<meta name=\"description\" content=\"\u00bfCosech\u00f3 calabac\u00edn gigante en su jard\u00edn esta temporada y no sabe que preparar con ellos? 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