INGREDIENTS
- – Onion 1 unit.
- – Inexperienced onion 2 models.
- – Bell pepper 1 unit.
- – Corns 8 models.
- – Grated pumpkin ½ unit.
- – Milk 200 cc.
- – Cream cheese 200 g.
- – Corn starch 1 tbsp.
- – Dried oregano 1 tsp.
- – Floor chili ½ tsp.
- – Cinnamon powder ¼ tsp.
- – Salt and pepper.
- Sizzling sauce:
- – Pancetta 150 g.
- – Chiles 1 unit.
- – A handful of chopped parsley.
- – Lemon 1 unit.
- – Garlic 1 clove.
- – Salt and pepper c/n.
- – Candy paprika 1 tsp.
- – Floor chili ½ tsp.
- .
HUMITA IN POT .
Process:
1.Chop the onion, the bell pepper and the white a part of the inexperienced onion (reserve the inexperienced half for later).
2.Warmth a pot and put two tablespoons of olive oil. Add the onion, bell pepper and greens. Season with salt and pepper, decrease the warmth and allow them to cook dinner for five to 10 minutes.
3.Grate the uncooked corn with a rough grater and the pumpkin
4.As soon as the greens are clear and barely golden, add the grated corn with all its juices and the squash, seasonings and milk.
5.Cook dinner over low warmth for roughly 10 minutes, stirring infrequently.
6.Dissolve the tablespoon of cornstarch in a cup with a little bit chilly water, add it to the humita and cook dinner for two extra minutes.
7.Flip off the warmth and add the creamy cheese. Reserve.
8.For the sauce: Brown the bacon and cook dinner all of the substances in the identical fats.
Take pleasure in it!.
