Comments on: Zapallitos Redondos

By: What is that and why is it in your fridge? | He Cooks, She Cooks

What is that and why is it in your fridge? | He Cooks, She Cooks — Thu, 15 Oct 2009 23:33:20 +0000

[...] than zucchini. I put them in pasta sauce often, and I’m looking forward to making breaded milanesas de zapallito I saw on Dan Perlman’s site. What would you do if you got your hands on some zapallitos [...]

By: dan

dan — Sun, 26 Jul 2009 19:06:39 +0000

Monique – see my comment in response to the same request a couple above….

By: Monique Eden

Monique Eden — Sun, 26 Jul 2009 16:58:32 +0000

I wanted to buy the seeds for the zapallitos. Can you help me, please? Thank you

By: Terrell’s Long Vacation » Learning about food

Terrell’s Long Vacation » Learning about food — Thu, 16 Jul 2009 14:53:40 +0000

[...] morning I was looking for more recipes for zapallitos and came across this blog which led me to their “closed door” restaurant. These guys have ten or so people to [...]

By: dan

dan — Thu, 18 Jun 2009 13:42:04 +0000

I suppose that depends where you live, to begin with, but honestly, I have no idea. Here, I’d just buy one and take the seeds out of it. You might try something as simple as a google search for where you live – I did one without a geographical location on “globe zucchini seeds” and it popped up with over 65,000 hits…

By: Daniel

Daniel — Thu, 18 Jun 2009 13:30:28 +0000

Seeds for the zapallitos, where can I get them, please. Thanks.

By: SaltShaker » Blog Archive » From Argentina with Spice

SaltShaker » Blog Archive » From Argentina with Spice — Sat, 03 Jan 2009 14:13:15 +0000

[...] We’ve all seen, and eaten, more milanesas here than we care to think about, let alone admit to. I’m perfectly happy at many a lunch to have a pounded thin chicken version – breaded breast of chicken, topped with cheese and tomato, but I do long for something more – and also something that leaves the chicken juicy and flavorful rather than flat and leathery. So I left the breasts whole, cut a pocket into each and filled it with a mix of cremini duxelles (sauteed finely chopped mushrooms and shallots) and yellow bell pepper. Then, each breast got itself dipped in flour seasoned with salt and pepper, then into beaten egg, and finally rolled in a mix of breadcrumbs, hot paprika, and a Chinese spice mixture of black pepper, cinnamon, salt, and m.s.g. Rather than fry these, I baked them in the oven drizzled with a little olive oil, and served them up with some sauteed globe zucchini. [...]

By: Recent Links Tagged With "redondos" - JabberTags

Recent Links Tagged With "redondos" - JabberTags — Wed, 31 Dec 2008 18:04:36 +0000

[...] public links >> redondos Comment on Zapallitos Redondos by dan Saved by socalster on Wed 17-12-2008 Hoy no escribo Saved by KillingMySoul on Sat 06-12-2008 [...]