This bird of dark flesh and stressed flavor is offered with a delicious garnish: a tart of oyster mushrooms and pine nuts, two products that are very local. A very unusual and surprising proposal from Patagonia.
for 2 portions
PICAÑA OF CHOIQUE (TOP RUMP CAP) |
Green salad
| 50 g. | CELERY |
| 50 g. | ARAGULA |
| 50 g. | WATERCRESS |
| 50 g. | RADISH |
Tart of oyster mushrooms
| 100 g. | PUFF PASTRY |
| 100 g. | OYSTER MUSHROOMS |
| 10 g. | PARSLEY |
| 50 g. | PINE NUTS OF ARAUCARIA (native tree) |
Raspberry French dressing (vinaigrette)
| 50 cc. | OIL |
| 20 cc. | WINE VINEGAR |
| 30 g. | FRESH RASPBERRIES |
Cut picaña in little beefs, add salt and pepper, and seal in a grill until getting them juicy.
Tart
Bake a cap of puff pastry of 6 cm. of diameter and on top place the oyster mushrooms sauté with garlic, parsley and lemon.
Green salad
Wash the green leaves, cut garlic and put them in water with ice.
Raspberries French dressing
Make a vinaigrette and process with a mixer together with the raspberries.
The choique picaña is a cut recommended to eat juicy, because, beyond that point it stiffs and dries.
The choique, a small ostrich, is known as “flat beak”. It is a native runner bird which usually is 1 meter high. It is on danger of extinction due to the search for its skin and feathers. It develops in breeding places to be able to use its flesh of low cholesterol.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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About the book