Difficulty: Fácil
Bollo de Calabaza
Recipe
Ingredients
- 1 kg. roasted pumpkin
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon caraway
- 2 chorizo or ñoras peppers
- 1 chilli (optional)
- Breadcrumbs (enough to compact the dough
- Sugar (the amount depends on how sweet the pumpkin is)
- 150 g. grated cheese
- extra virgin olive oil, picual or cornicabra variety, to fry the buns
- Sugar and cinnamon for dusting
Preparation
Clean the pumpkin skin and seeds and mash it with a fork. Drain it in a colander for at least half an hour to release as much juice as possible.
In a little extra virgin olive oil, fry the chorizo ??and chilli peppers, taking care not to burn them. Reserve the oil.
Crush the meat of the peppers and the chilli in a mortar, making sure it is as fine as possible. If you can, use a shredder.
Put the drained pumpkin puree in a bowl and add all the ingredients: cinnamon, caraway, crushed chorizo ??and chilli peppers, sugar and grated cheese. Mix well and add breadcrumbs to absorb excess water and make a slightly more compact dough (I added about 150 gr.)
Form portions the size of a bread roll and fry them in the oil to fry the ñoras, turning very carefully as you form the roll.
When you see them with some color, you take them out and let them drain on absorbent paper.
Serve warm or cold, sprinkled with sugar and cinnamon.
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