Lumaconi rellenos de carne, tomate, champiñones, jamón y nata

Hey everyone, it is John, welcome to my recipe page. Today, we're going to prepare a special dish, Lumaconi rellenos de carne, tomate, champiñones, jamón y nata. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Lumaconi rellenos de carne, tomate, champiñones, jamón y nata is one of the most favored of current trending foods in the world. It's appreciated by millions every day. It is easy, it's quick, it tastes delicious. Lumaconi rellenos de carne, tomate, champiñones, jamón y nata is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Lumaconi rellenos de carne, tomate, champiñones, jamón y nata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lumaconi rellenos de carne, tomate, champiñones, jamón y nata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lumaconi rellenos de carne, tomate, champiñones, jamón y nata is 3-4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Lumaconi rellenos de carne, tomate, champiñones, jamón y nata using 12 ingredients and 9 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Lumaconi rellenos de carne, tomate, champiñones, jamón y nata:

1. 300 gr lumaconi
2. 500 gr de carne picada mixta
3. 1 bandeja champiñones (250-300 gr)
4. 80 gr jamón serrano a taquitos finitos
5. 1 lata tomate frito
6. 1 brick (200 gr) nata
7. 1/2 cebolla
8. 1/2 puerro
9. 1/2 calabacín
10. Queso para gratinar
11. 1 ajo
12. Aceite, pimienta y sal

Steps to make to make Lumaconi rellenos de carne, tomate, champiñones, jamón y nata

1. Poner una olla grande con agua a calentar y cuando hierva añadir un buen puñado de sal y cocer la pasta. Mientras se va haciendo el relleno.
2. Cortar puerro, cebolla y ajo muy finitos y sofreír en sartén con un chorreón de aceite. Añadir sal.
3. Añadir la carne y sofreír unos 3-4 minutos. Añadir sal.
4. Cortar los champiñones muy finitos e incorporar al sofrito
5. Cortar el calabacín muy finito e incorporar al sofrito
6. Sofreír durante unos minutos hasta que esté pochado. Incorporar el jamón en daditos y remover.
7. Añadir la lata de tomate frito, sofreír unos 2 -3 minutos y añadir el brick de nata. Añadir pimienta y sal. Remover y sofreír unos 3 minutos a fuego lento.
8. Rellenar la pasta con cuidado de que no se rompa e ir colocando en una fuente.
9. Poner por encima el queso y gratinar.

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