Parrillada de verduras con Muhammara.

Parrillada de verduras con Muhammara

alt="Parrillada de verduras"

Parrillada de verduras con Muhammara, una receta sencilla, sabrosa y muy fácil de preparar.

Esta crema de pimientos y nueces, es una salsa picante, la cual sirve  para untar en el pan y además es originaria de Aleppo, Siria.

Para esta receta vamos a necesitar verduras, muchas verduras.


Los ingredientes para preparar la Parrillada de verduras con Muhammara para cuatro comensales serán.

2 Berenjenas.

4 alcachofas.

2 calabacines.

2 tallos de puerro.

2 manojos de ajos tiernos.

Para la Muhammara:

3 pimientos rojos morrones.

Un puñado de nueces peladas ( 50-60 g )

2 cucharadas soperas de pan rallado.

Aceite de oliva virgen extra.

1 cucharadita de comino.

1 cucharadita de pimienta de cayena.

1 cucharada de zumo de limón.

2-3 dientes de ajo.

1 cucharadita de melaza de granada ( como no la encontré, puse un par de cucharada de zumo de granadas, con una de miel.

Sal al gusto.


La receta de Parrillada de verduras con Muhammara es totalmente apta para vegetarianos.

Para empezar, pondremos un papel sobre la bandeja de horno lo que nos evitará que se nos peguen. Seguidamente   asaremos los 3 pimientos rojos morrones  grandes y carnosos.

Los dejaremos asándose  en el horno  hasta que se caramelicen y veamos que  estén bien tiernos.

Una vez que tengamos los pimientos a punto, los sacamos del horno y los reservamos.

Mientras tanto adelantaremos con el resto de verduras.

Cuando se puedan tocar sin quemarnos los dedos, nos dispondremos a quitarles la piel y las semillas.

Paso siguiente

Seguidamente, en el vaso de la batidora añadiremos la carne de los pimientos, las nueces , los ajos pelados, el pan rallado, el comino, la melaza de granada, el zumo del limón, la cayena, sal y aceite de oliva virgen extra.

Una vez todo junto, trituraremos  toda la mezcla  hasta obtener la textura que prefieras, según la cantidad de aceite te quedará más líquida o más untuosa.

Ahora tan solo queda,  rectificar de sal o de especias y ya la tenemos.

En este caso yo he elegido alcachofas, calabacín, berenjena, ajos tiernos pimiento rojo y un par de puerros.

Simplemente las he lavado y  cortado y las he cocinado al horno  a 180º.

Para darle otro punto de sabor les he añadido un poco de ajo en polvo, una pizca de pimienta negra molida al momento y un hilo de aceite de oliva virgen extra.

Elige las verduras a tu gusto, recuerda que si son de temporada las vas a disfrutar muchísimo más.

También puedes utilizar la Muhammara para cualquier otra preparación, queda deliciosa donde la pongas.

Y ya solo te queda emplatar, servir y ponerte las botas con esta receta.


La salsa que nos sobró de la cena, la aprovechamos al día siguiente mojando con unos nachos y acompañados de una cervecita bien fría.

María José Vidal Ortolà
María José Vidal Ortolà
Artículos: 29

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