Región CUYO Salados

KIDNEYS WITH WHITE WINE AND CRUSHED BAKED CHARQUI

Kidneys with white wine get tasty with the charqui crushed, that is to say, this meat dried at the sun, and then smashed in a mortar, before baking. You can eat it as hors d‘oeuvre or main course.

 KIDNEYS WITH WHITE WINE AND CRUSHED BAKED CHARQUI

Ingredientes

for 2 portions

1 unit

VEAL KIDNEYS

50 cc.

APPLE VINEGAR

100 cc.

WHITE WINE

n/a

SALT AND PEPPER

1 clover

GARLIC

1 spoonful

CHOPPED PARSLEY

2 units

SCALLIONS

GARNISH

10 g.

THYME AND FRESH ROSEMARY

4 units

SMALL POTATOES

5 g.

BLACK PEPPER IN GRAINS

n/a

FRYING OIL

100 g.

CHARQUI OR ROASTED MEAT

20 g.

SEA SALT

Procedimiento

Clean kidneys, cut lobes and sour in a recipient with water and vinegar till covered, during 30 minutes in the refrigerator. Cut scallions, garlic and parsley. Toss finely in butter, add kidneys, season as desired and cook 5 minutes. Deglaze with white wine, cook 3 minutes and serve juicy. Hydrate charqui, crumble finely and take to oven about 10 minutes. You can replace crumbled roasted meat and dry in soft oven.

Garnish

Wash potatoes well. Boil in water with salt with their skin till they are tender, remove from water and save. In a mortar grind pepper, thyme and rosemary. Dry potatoes, smash and fry. Serve hot with scented salt.

Presentation

Serve potatoes broken in circle at the center the kidneys and the baked charqui at the top.

tips*

Charqui is the name that ancient inhabitants gave to dried meat and it can be made with different meats with low fat and boneless. Meat is cut in fine beefs with sea salt, is covered and pressed or squeezed with a superior weight. Then it is exposed to the sun during about 15 days, protecting it from insects and the night’s dew. Pressing and salting is repeated several times. It is conserved dry, in a fresh place, it is a classic in the stocks of the small farmers.

El dato: CHARQUI

Charquican is a stew cooked in several provinces, where there is a main ingredient, the charqui meat. It is dried at the sun, a conservation method very useful since times when artificial refrigeration didn’t exist. To add charqui in preparations, it has to be hydrated again.

Gastronomía Regional Argentina

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