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4 Nogada Recipes

5 mins
Low
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La nogada is a sauce made with walnuts, cheese, spices and red wine, sherry or vinegar, which was originally used to accompany fish. Currently there are variants of the original recipe and it is used almost exclusively to bathe chiles en nogada. Here we present the most versatile nogada with these incredible options. You will love them!

Ingredients

4 portions
  • 1 cup almond, without skin, for the almond nogada
  • 1 1/2 cups almond milk, for the almond nogada
  • 1/2 cups white wine, for the almond nogada
  • 2 tablespoons sugar, for the almond nogada
  • 1/4 tablespoons White pepper, for the almond nogada
  • to taste salt, for the almond nogada
  • 1 cup pecan, for the pecan nogada
  • 1 cup milk, for the pecan nogada
  • 1/4 cups cream cheese, for the pecan nogada
  • 1/4 cups sherry, for the pecan nogada
  • 1 tablespoon sugar, for the pecan nogada
  • to taste black pepper, for the pecan nogada
  • to taste salt, for the pecan nogada
  • 1 cup curd, for the nogada light
  • 1/2 cups walnut, for the nogada light
  • 1 cup low fat milk, for the nogada light
  • 1/4 cups white wine, for the nogada light
  • to taste salt, for the nogada light
  • to taste black pepper, for the nogada light
  • 1 cup walnut, for the traditional nogada
  • 1 cup milk, for the traditional nogada
  • 1/2 cups sour cream, for the traditional nogada
  • 1/2 cups goat cheese, for the traditional nogada
  • 2 tablespoons sugar, for the traditional nogada
  • 3 tablespoons sherry, for the traditional nogada
  • enough almond, in half, to decorate
  • enough pomegranate, to decorate
  • enough parsley, to decorate
  • enough walnut, chopped, for garnish

Preparation

For the almond nogada, blend the almonds with the milk, white wine, sugar and white pepper; season with salt. Serve on top of a chile stuffed with vegetables. Garnish with the almonds, the pomegranate and the parsley.
For the pecan nogada, blend the walnuts with the milk, cream cheese, sherry and sugar; Season with salt and pepper. Serve over a weathered chili stuffed with meat. Garnish with the chopped walnuts, the pomegranate and the parsley.
For the light nogada, blend the cottage cheese, the walnuts, the milk and white wine; Season with salt and pepper. Serve over a chile stuffed with mushrooms. Garnish with the pomegranate and parsley.
For the traditional nogada, blend the walnuts with the milk, cream, goat cheese, sugar and sherry; Season with salt and pepper. Serve over a weathered chili stuffed with meat. Garnish with the pomegranate and parsley.

PRESENTATION

On weathered stuffed chiles or stuffed with vegetables.

TIPS

You can substitute sour cream for Greek yogurt. To make your nogada a smooth consistency, blend for at least 3 minutes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Ybeth Montanez
15/11/2020 17:45:35
Excelente me encanta !!
Cenia Ruiz
09/10/2020 07:35:07
Me encanta
María Peña
14/09/2020 18:12:21
Me gustan las negadas voy a probar
Jose Antoni Camacho
10/09/2020 20:19:13
Exelente..

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