MISIONES TABLE BOARD: “REVIRO”, BOGA (FISH) MANIOC CAKE, AND “CHIMICHURRI” (BARBECUE SAUCE)

Procedimiento

Reviro

Sieve flour and salt. Then add to this preparation oil, and with a wood spoonbill, stir in a wrapping fashion adding water till getting a homogenous mass. Cooking: Heat by preference in an iron pot, 10 cc. of oil. Pour in it the preparation and stir with a wood spoonbill till the mass is cooked and granulated.

Mbeyú (a meal from Paraguay)

Sieve cornstarch with salt; add egg, creamy cheese and 50% of pork fat to the preparation. Then mix till getting a granulated mass. Cooking: Heat in a fry pan with rest of the fat, then place the mass on the pan pressing on it with a spoon till forming the aspect of a tortilla. Cook at low heat.

** Boga manioc pie (small empanadas)**

Smash manioc, and add corn flour, plus wheat flour adding the necessary quantity of milk as to join the both the manioc and the flour. Then let the mass rest half an hour, stretch it and cut in circles of empanada. Chunk the boga and poach with water and vegetables. Remove broth remove the fish’s spines and toss it in a fry pan with olive oil, onions, sweet peppers and garlic and leeks. Add the fish to this, and season with salt, pepper, cumin, and laurel. Shape the empanadas and fry.

Chimichurri of misiones

Slice tomatoes, onions, sweet peppers in cubes, add maize, oil and apepú juice. Add salt and pepper as desired, and finally on this preparation powder with scallions and parsley, previously cut Chiffonade style.