INGREDIENTS
- For six individuals.
- – 12 corn, 4 recent shelled and eight grated with their juices.
- – 6 cloves of garlic.
- – 3 tablespoons of butter.
- – 2 tablespoons of oil.
- – 3 tbsp chopped brunoise onions.
- – 4 basil leaves.
- – 2 chopped brunoise hills.
- – 400 g of recent cheese.
- – 800 g of pumpkin.
- – 1 teaspoon of sugar.
- – Salt, pepper and nutmeg, cumin, cinnamon, rocoto and cane honey.
An unique recipe from South America: HUMITA so scrumptious and straightforward that you could’t miss it. With many seasonings to realize its distinctive taste.
PROCEDURE:
1. With the corn properly washed; Grate 8 corn and shell the remaining corn with the assistance of a knife.
2. Peel the pumpkin and boil or bake it with aluminum foil. Pressure it and mash it to acquire a puree, season with butter, sugar and salt.
3. Warmth a pot with the butter and oil. Sauté the onion, garlic and bell pepper. Add the shelled corn. Season with cane honey, salt, pepper, nutmeg, cumin, rocoto, cinnamon. Cook dinner for 10 minutes.
4. Add a bit flour, cook dinner and add the grated corn, cook dinner for 10 extra minutes.
5. Assemble the casserole with a pumpkin base, the corn cream and the cheese.
6. Gratin within the oven with a bit sugar and cinnamon.
7. Serve with basil and chopped greens.
