It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.
for 4 portions
| 1 unit | GOAT RIB |
EMULSION
| 100 cc. | OLIVE OIL |
| 300 g. | SWEET POTATOES PUREE |
| n/a | FRESH ROSEMARY |
| n/a | SALT AND PEPPER |
GARNISH
| 100 g. | SWEET POTATOES |
| n/a | OIL |
| 1 brunch | WATERCRESS |
Goat rib
Clean rib, put salt and pepper and bake in a pre-heated oven during 1 and ½ hours. As an option you can rub the goat with butter and lemon juice before cooking.
** Emulsion and garnish**
Clean sweet potatoes, place them in a recipient with cold water and cook during 15 minutes, remove from water and make a very fine puree. Clean rosemary, chop finely, and add to the purée. Mix with oil till getting the emulsion For chips cut the sweet potatoes with their skin and fry en hot oil. Remove and save.
Presentation
Place the rib portion in the dish, the chips inserted with the sweet potatoes emulsion and add the watercress bouquet.
A gluten free dish for celiac respecting the hygiene norms recommended for this case.
With olives in their different kinds, the area became an expert in extra virgin olive oil, consumed in the country and exported. There are soft or more spicy and varietals which identify the olives they are made of. Or in the case of wines, cutting oils where a very special and defined flavor is gained.
“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