Hey!

Estoy muy emocionada porque esta es la primera vez que participo en una iniciativa dentro de Hive, y si les soy sincera me animé aún más por ser de Hive account@maryed ya que desde que la descubrí soy muy fan.

Ingredientes:

• 1 lata de atún
• 900 gr me tomates naturales
• 1 cebolla pequeña
• 4 dientes de ajo
• 1 zanahoria pequeña
• Una cucharada de pasta de tomate
• Champiñones
• Sal
• Pimienta
• Orégano
• 2 hojas de laurel
• Calabacín
• Queso parmesano

Preparación:

Luego en la olla donde deseemos hacer la salsa sofreímos los ajos y las cebollas, yo agredo los dos al mismo tiempo y cuando la cebolla se vuelve transparente agrego el atún y lo sofrío por un minuto. Debo agregar que en esta ocasión estoy usando cebolla morada porque es la que más se consigue aquí en Perú, pero la blanca también sirve perfectamente.

Después de sofreír lo indicado agregamos los tomates licuados y dejamos hervir.

Rallamos la zanahoria por uno de los lados pequeños del rallo y agregamos a la salsa, esto es para neutralizar la acidez del tomate, cuando la salsa esté cocida ni se va a sentir. Revolvemos y agregamos la cucharada de pasta de tomate, yo la uso para dar más color a la salsa. También incluimos las hojas de laurel.

Sal, pimienta al gusto y orégano porque el tomate más el orégano me parece en match perfecto, pero también podrías usar tomillo que tiene un aroma similar y queda igual de perfecta.

Ahora picamos los champiñones en laminas y agregamos a la salsa, esto es opcional, es mi toque especial porque me encanta el sabor que dan los champiñones a cualquier comida y una vez compré una salsa para pasta artesanal que sin dudas es la más deliciosa que he probado y tenía champiñones, así que me apoderé de la idea porque queda espectacular. Vamos a agregar solo la mitad, y la otra la reservamos. Yo usé seis champiñones.

Dejamos cocinar la salsa por aproximadamente una hora (tapada), mientras más tiempo mejor para que se integren todos los sabores, cuando hayan pasado aproximadamente 40 minutos agregamos la otra mitad de los champiñones (lo hago de esta forma porque los champiñones suelen volverse nada y a mí me gusta sentirlos) rectificamos la sal y la pimienta. Cuando falten 10 minutos para cumplirse la hora, agregamos un poco más de orégano.

Y al terminar apagamos y dejamos reposar un ratito.

Mientras dejamos reposar, con la ayuda de un pela papa o un cuchillo muy afilado cortamos finas tajadas del calabacín, tú puedes darle el grosor que desees, a mi me gusta las pastas anchitas, así que las dejé de esta forma.

En un sartén agregué la cantidad de salsa que iba a consumir, un chorrito del agua de los tomates y el calabacín, esto lo dejé cocinando por cinco minutos nada más y fui revolviendo cada tanto, para mí quedó perfecto, pero tú puedes cocinarlo más tiempo si te gusta el calabacín más suave.

Lo emplaté, agregué queso parmesano al gusto y le coloqué dos hojas de Huacatay, que es una planta comestible que usan los peruanos, pero esto fue solo para la foto, la verdad no lo recomiendo, mejor usen albahaca, yo olvidé comprarla, jajaja.

I'm very excited because this is the first time I participate in an initiative within Hive, and if I'm honest I was even more excited to be from Hive account@maryed because since I discovered her I'm a big fan.

Mary proposes to share a gluten free recipe to learn a little more about the subject and although she explains in detail in her post what is gluten and celiac disease, I will summarize:

Gluten is a substance found in foods such as wheat, rye and barley, some definitions include oats, but in reality oats are only harmful if they are made in a plant that also works with wheat because cross-contamination occurs, this should be warned on the product package, however, there are many brands of gluten-free oats. What happens with this substance is that it can be intolerant to many organisms and that is the origin of celiac disease, which is the discomfort caused by gluten in people who suffer from it.

For this recipe I already had something in mind, but I decided to visit the supermarket first to see if I could find a particular product that would inspire me, the truth is that I did not find anything and I must give my condolences to celiacs, because at least in Peru gluten free products are exaggeratedly expensive.

I was thinking about what I would miss if I were celiac and my answer is definitely pasta, because I love it and I eat it at least once a week, so I brought you my tuna sauce recipe and instead of spaghetti, I used zucchini, yes, I decided to use it because I had long wanted to try it since I had saved several recipes on Pinterest where they replaced pasta with this vegetable.

Ingredients:

• 1 can of tuna
• 900 gr me natural tomatoes
• 1 small onion
• 4 cloves of garlic
• 1 small carrot
• A spoonful of tomato paste
• Mushrooms
• Salt
• Pepper
• Oregano
• 2 bay leaves
• Zucchini
• Parmesan cheese

Steps:

The first thing I do is to parboil the tomatoes until they start to peel on their own. I boil them for about thirty minutes.

Then peel the tomatoes and blend them with a little of the water where they were cooked.

Then in the pot where we want to make the sauce we sauté the garlic and the onions, I add both at the same time and when the onion becomes transparent I add the tuna and sauté it for a minute. I must add that this time I am using purple onion because it is the most common here in Peru, but white onion also works perfectly well.

After sautéing as indicated add the liquefied tomatoes and let it boil.

Grate the carrot on one of the small sides of the grater and add it to the sauce, this is to neutralize the acidity of the tomato, when the sauce is cooked you will not even feel it. Stir and add the spoonful of tomato paste, I use it to give more color to the sauce. We also include the bay leaves.

Salt, pepper to taste and oregano because tomato plus oregano seems to me to be a perfect match, but you could also use thyme which has a similar aroma and is just as perfect.

Now we chop the mushrooms in slices and add them to the sauce, this is optional, it is my special touch because I love the flavor that mushrooms give to any food and once I bought an artisan pasta sauce that is undoubtedly the most delicious I have ever tasted and it had mushrooms, so I took the idea because it is spectacular. We are going to add only half, and the other half we reserve. I used six mushrooms.

Let the sauce cook for approximately one hour (covered), the longer the better so that all the flavors are integrated, when approximately 40 minutes have passed we add the other half of the mushrooms (I do it this way because mushrooms usually turn to nothing and I like to feel them) we rectify the salt and pepper. When there are 10 minutes left, add a little more oregano.

And when finished we turn off and let it rest for a while.

While we let it rest, with the help of a potato peeler or a very sharp knife cut thin slices of zucchini, you can give it the thickness you want, I like the pasta wide, so I left this way.

In a frying pan I added the amount of sauce I was going to use, a splash of water from the tomatoes and the zucchini, I let it cook for five minutes and I kept stirring every now and then, for me it was perfect, but you can cook it longer if you like softer zucchini.

I served it on a plate, added Parmesan cheese to taste and put two Huacatay leaves, which is an edible plant used by Peruvians, but this was just for the photo, I really don't recommend it, better to use basil, I forgot to buy it, hahaha.

Y bueno chicos esa fue mi receta gluten free y además bastante saludable, sinceramente si me gustó mucho reemplazar la pasta por el calabacín porque soy muy fan de este vegetal en particular y definitivamente volvería a repetirlo. Mi salsa es con atún, porque es una proteína que siempre tengo en mi casa ya que te salva de muchos apuros y sinceramente cuando empiezas a independizarte es como el oro puro por su versatilidad y facilidad de usar.

Disculpen que me uní un poco tarde, espero poder seguir participando en las próximas iniciativas y nuevamente gracias a Mary por inspirarnos a crear.

And well guys that was my gluten free recipe and also quite healthy, honestly I really liked replacing the pasta with zucchini because I am a big fan of this particular vegetable and I would definitely repeat it again. My sauce is with tuna, because it is a protein that I always have in my house because it saves you from many troubles and honestly when you start to become independent is like pure gold for its versatility and ease of use.

Sorry I joined a little late, I hope to continue participating in the next initiatives and again thanks to Mary for inspiring us to create.