{"id":3986,"date":"2021-06-10T17:07:14","date_gmt":"2021-06-10T15:07:14","guid":{"rendered":"http:\/\/brasil.polardemo.it\/?p=3986"},"modified":"2021-06-10T17:07:15","modified_gmt":"2021-06-10T15:07:15","slug":"chuchu-recheado-com-carne-meat-stuffed-chayote","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=3986","title":{"rendered":"Chuchu recheado com carne (Meat Stuffed Chayote)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\n\n\n\n


Chayote is an herbaceous perennial climbing vine, native to Central America. It is easily digestible and has a delicate flavour.
Chayote is a cheap and common fruit in Brazil, often deemed not “important” culinary ingredient. Fortunately there are lots of simple homemade recipes and natural cooking recipes that disprove this culinary prejudice!
I propose to you my mom’s stuffed chayote recipe. It is a very popular homemade recipe, with endless variations. If you can not find chayote I suggest you use the zucchini.<\/p>\n\n\n\n


Ingredients<\/strong>
\u2022 1 kg chayote
\u2022 \u00bd kg ground beef
\u2022 2 tablespoons corn oil
\u2022 1 garlic clove
\u2022 1 bay leaf
\u2022 3 tablespoons all purpouse flour (50 g)
\u2022 150 ml milk, approximately
\u2022 1 tablespoon salt (about 10 g) and ground pepper
\u2022 1 egg and breadcrumbs for the coating<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

  1. Peel, cut the chayotes in half lengthwise, remove and discard oval seed under cold tap water (chayote exude a sticky liquid when peeled).<\/li>
  2. Cook them in a pot of boiling salted water until tender. It takes 15-30 minutes.<\/li>
  3. Drain and let “chayote” cool while you prepare the filling.<\/li>
  4. Put the oil in the pan, add meat, garlic, bay leaf, salt and pepper. Cook over medium-high heat, stirring constantly with a wooden spoon. When there is no more liquid in the pan add the flour and saute for 1 minute. Then, add the milk stirring constantly until thickened. Allow to cool and remove the bay leaf and the garlic.<\/li>
  5. Using a spoon, scoop out a little bit of the pulp from the halved cooked “chayote”. Place chayote flesh in a sieve to remove excess water, mash and add it to the beef filling, mixing well.<\/li>
  6. Stuff the chayote halves with the beef filling. Shape the whole fruit in your hand.<\/li>
  7. Coat them first with the beaten egg (with a pinch of salt) and then with the breadcrumbs.<\/li>
  8. Deep fry in the hot oil until golden brown and crispy. To check the temperature put a toothpick into the oil: if bubbles start to form around the woodand float up, your oil is hot enough. Place them on paper towels to drain excess oil.<\/li>
  9. Serve with white rice.
    <\/li><\/ol>\n\n\n\n


    Posted on: 26 September 2014<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    CLICK HERE TO WATCH THE VIDEO Chayote is an herbaceous perennial climbing vine, native to Central America. It is easily digestible and has a delicate flavour.Chayote is a cheap and common fruit in Brazil, often deemed not “important” culinary ingredient. Fortunately there are lots of…<\/p>\n","protected":false},"author":2,"featured_media":3907,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,55],"tags":[],"class_list":["post-3986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3986"}],"version-history":[{"count":1,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3986\/revisions"}],"predecessor-version":[{"id":3988,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3986\/revisions\/3988"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/3907"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}