As an appetizer to go with a glass of Cuyo wine, a delicious bruschetta of homemade bread, covered with olive paste and dried tomatoes, is an ideal choice. A meal inherited from our Italian ancestors, it is the best of the hors d’oeuvres of good meals.
for 4 portions
| 4 units | SOPAIPILLAS |
| n/a | OLIVE OIL |
| 1 clove | GARLIC |
| 50 g. | DRY TOMATOES |
| n/a | OREGANO |
| n/a | PAPRIKA |
| 50 g. | BLACK OLIVES |
| n/a | SALT AND BLACK PEPPER |
| n/a | CHILI |
To make sopaipillas (sort of fried cakes), you use bread dough, give a circular shape and fry in plenty of fat. Hydrate dry tomatoes during 10 minutes in hot water and marinate in olive oil and the desired seasonings. Remove stones from olives, season with olive oil and black pepper.
*PRESENTATION *
Make a quenelle with the olive paste and place a hydrated tomato.
The Huarpes, ancient inhabitants of Cuyo, called “Chichocas” to vegetables dried at the sun. In some recipes, dried tomatoes are named as chichocas, making reference to this drying method of ancient conservation, typical of our own sunny desert.
The tomato from Cuyo is juicy, fleshy and slightly sweet. It is eaten fresh as well and in stews, in sauce or sweets, fresh or dry. This last process is made at the sun, naturally and without additives.
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