It is one of the popular stews of the region, a combination of the benefits of the migration hands with the products of the land.
for 10 portions
| 2 unit | GREEN PEPPERS |
| 8 unit | EGGS |
| n/a | OLIVE OIL |
| 2 spoonfuls | BREAD CRUMBS |
| n/a | SALT |
| n/a | PAPRIKA/OREGANO/CHILI |
| 1 spoonful | BASIL |
| 10 unit | CHERRY TOMATOES |
| 5 unit | ONIONS |
TO GO WITH
| 100 g. | DRY TOMATOES |
| 10 slices | HOMEMADE BREAD |
| 300 g. | ATUEL CHEESE |
Clean vegetables, chop onions, chili in Brunoise and tomatoes in concassé (in thick pieces). In a roasting disc, toss with olive oil, the chili and onions during 10 minutes. Add tomato, season and continue cooking for 5 more minutes. Then add whipped eggs and breadcrumbs till the end of cooking. Hydrate dry tomatoes in hot water about 10 minutes and marinate in olive oil.
Chop basil in chiffonade, add fresh ones over the cheese on the dish.
** PRESENTATION**
Serve it hot on the bread slice and add marinated cheese, basil and dry tomatoes.
The roasting disc is a typical element of the farms of Cuyo. The metal must be cleaned, cured with fat, heating it at high fire and rubbing with sea salt to finish. Its capacity allows to make abundant dishes. The Tomaticán cueca in honor to this traditional meal of Cuyo was composed by Víctor Hugo Cortes and is a singing recipe, where cooking and music are united.
Then Indians of the region, the Huarpes, received from other friendly tribes, the tomato, which was called “tomato”. The fruit was distributed in the zone, where it grows and gives later birth to many meals as an ideal complement.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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