The classic chanfaina is an adaptation of a traditional meal from Cuyo. It needs long hours at heat and it requires a dose of patience, but it makes up when served with wines of the region.
for 2 portions
| n/a | OREGANO/CHILI |
| 1 teaspoon | FLOUR |
| 4 teaspoons | WATER |
| 2 slices | HOMEMADE BREAD |
| 100 cc. | BLOOD OR BLOOD SAUSAGE |
| 30 g. | GOAT FAT |
| 1 unit | GOAT GIBLETS |
| 1 unit | ONION |
| 2 cloves | GARLIC |
| 50 cc. | WHITE WINE |
| n/a | SALT/PEPPER |
Cut the goat giblets in small cubes (heart, liver, kidneys). Clean vegetables and chop finely the garlic, and parsley and onion in Brunoise. Toss vegetables in fat during 8 minutes. Then add the giblets, season as desired and cook for 15 more minutes. When giblets are well cooked, add blood till coagulation or you can add flour previously solved in water, and the sausage crumbled. Finally, pour white wine. Cook 5 minutes till finishing.
** Presentation**
Serve as hors d’ oeuvre or in casseroles with homemade bread or in small pieces on bread.
This meal is prepared in posts or goat farms, where giblets are used for everyday dishes, to join the preparation, the animal’s fresh blood is used, or with flour instead. Blood could be replaced for crumbled blood sausage.
As a good stew, this country meal requires long hour of cooking. Its base is oil or pellet fat and onions and chili plus meat and giblets of the typical animal of each zone must be fried. In Cuyo, it is usual to prepare with goat.
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