Escaldón de Gofio El Empaquetado Granadilla de Abona gastronomía tenerife KM0 producto local

Gofio Scald – The Packaging

Name: Escaldón de Gofio – (El Empaquetado)
Prep time: 20 min
Cook time: 25 min
Yield: 4 personas
Ingredients: 600 g Carne de cerdo; 150 g Pimiento rojo; 200 g. Cebolla; 5 g. Pimentón dulce; 2 g. Comino molido; 5 g. Sal; 2 Laurel en hoja; 100 ml. Vino blanco; 700 ml. Agua; 250 g. Gofio de Granadilla de Abona; 1 Huevo; 150 g. Mojo rojo; 50 g. Cebolla; 80 g. Queso blanco

Type of dish Principal

Difficulty Media

Portions 4 people

Preparation 20 min

Cooking 25 min

See full technical specifications

About the recipe

This version of Escaldón de Gofio stands out for its base: a robust and comforting stock made with pork, nurtured by cumin, paprika, and white wine. The magic happens when you add a gofio rich in nuances, made from a blend of three grains and chickpeas, which imparts a deep and complex toasted flavor. Scalding the mixture with boiling stock and an egg creates that creamy and unmistakable texture. The final touch is a true feast of contrasts for the palate: the crisp freshness of raw onion, the smoothness of white cheese, and the vibrant character of the red mojo sauce.

Lactose

Egg

Gluten

Sulfitos

4 people

20 min

25 min

Ingredients

List of ingredients needed and quantities for the preparation of this recipe.

600 g Pork Pork	600 g
150 g Red pepper Red pepper	150 g
200 g. Onion Onion	200 g.
5 g. Sweet paprika Sweet paprika	5 g.
2 g. Ground cumin Ground cumin	2 g.
5 g. Salt Salt	5 g.
2 Bay leaf Bay leaf	2
100 ml. White wine White wine	100 ml.
700 ml. Water Water	700 ml.
250 g. Gofio from Granadilla Gofio from Granadilla	250 g.
1 Egg Egg	1
150 g. Mojo rojo Mojo rojo	150 g.
50 g. Onion Onion	50 g.
80 g. White cheese White cheese	80 g.

Preparation

The meat base: In a pot, start by making a base by browning the chopped pork.

The sofrito: Add the finely chopped pepper and onion, and sauté lightly until the vegetables begin to soften.

Aromas and deglazing: Add the white wine to stop the cooking process, deglaze the pan, and enhance the flavors. Immediately add the paprika, cumin, salt, and bay leaves, stirring quickly to prevent the paprika from burning.

The broth: Pour in the water and let it cook over medium heat until the liquid reduces slightly, thus concentrating all the essence of the meat and vegetables.

The touch of egg and mojo: With the broth boiling, add the whole egg and gently stir with a fork to incorporate it and allow it to set in strands. Then, add some of the red mojo sauce and mix well.

Scalding: Lower the heat slightly and gradually add the gofio. It is vital to stir constantly to avoid lumps, aiming for a loose but creamy texture, perfect for eating with a spoon.

Traditional plating: Serve the hot escaldón in a small bowl or earthenware dish. Top with fresh onion, crumbled white cheese, and a few extra spoonfuls of red mojo sauce.

Where to enjoy it

Restaurants where you can taste this traditional recipe.

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