When you get to the thermal waters of Río Hondo, you can enjoy the goats of the region. Its flesh increases its flavor in a salt shell, a classic of the region.
for 12 persons
| 8 kg. | GOAT (BABY SUCKER GOAT) |
| 30 g. | PEPPER |
| n/a | PARSLEY |
| n/a | THYME (FRESH) |
| 100 cc. | OLIVE OIL |
Steamed vegetales
| 500 g. | CARROTS |
| 500 g. | PUMPKIN |
| 500 g. | BROCCOLI |
| 500 g. | SMALL POTATOES |
| 5 leaves | LAUREL |
| n/a | SALT |
| n/a | GRINDED BLACK PEPPER |
Paprika oil
| 180 cc. | SUNFLOWER OIL |
| 1 spoonful | PAPRIKA |
| 2 teaspoons | GRINDED BLACK PEPPER |
Salt crust
| 1500 g. | SALT |
| 5 units | EGG WHITE |
Marinate
Mix olive oil, parsley, pepper and thyme. The marinate goat during 8 hours in the refrigerator in an oven- plate wrapped with film paper.
** Steamed vegetables**
Peel and cut the squashes and carrots. Remove the broccoli flowers. Steam the vegetables till they tender. Mix laurel with grounded pepper and season with salt as desired. In the bottom of the steam pot place the laurel leaves to perfume the vegetables.
Salt shell
Mix the egg white with sea salt till getting a homogenous paste.
Cooking
Remove the film from the meat. Place the salt shell preparation (covering the whole goat), take to the oven during 2 and a half hours at 180°C, after having been heated previously.
Paprika oil
Mix the sunflower oil with the paprika and the pepper and add to the steamed vegetables at the time of serving the meal.
In the thermal waters of Río Hondo it is very usual the domestic breeding of goats, a tender and delicious meat, offered in all restaurants in different forms, but it is recommended to eat barbecued or grilled.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book