This meal honors Cuyo. It goes with wrapped vegetables of grapevine leaves, that come from the vineyards of the region. A tribute to flavor enjoyed with all senses.
for 4 portions
| 1 unit | TAIL OF RUMP |
| 200 g. | BLACK OLIVES |
| 1 clover | GARLIC |
WINE SAUCE
| 2 spoonfuls | BUTTER |
| 5 g. | BLACK PEPPER IN GRAINS |
| 300 cc. | MALBEC WINE |
| 2 spoonfuls | SUGAR |
GARNISH
| n/a | SALT |
| 1 unit | ONION |
| 1 unit | TOMATO |
| 1 unit | ZUCCINI |
| 1 unit | EGGPLANT |
| 12 units | GRAPEWINE LEAVES |
| n/a | SALT/PEPPER |
| n/a | OLIVE OIL |
| 2 spoonfuls | CREAM CHEESE |
Seal the tail of rump, season, save. Process the olives without stones with the garlic. Smear the upper part of the tail of rump with the processed olives. Place on a plate and cook in oven at 200 g. for 45 minutes. Light the grill at the last minute to strengthen the olive crust.
Sauce
In a hot fry pan brown peppers with 1 spoonful of butter. The add wine, sugar and reduce to half. Finally emulsion with 1 spoonful of butter.
Garnish
Clean vegetables and cut the in Brunoise. Toss during 20 minutes in olive oil and season as desired. Finally add the cream cheese. Make the packs with grapevine leaves and vegetables.
Presentation
Serve a portion of meat on a grapevine leaf with two small packs of vegetables and sauce as desired. To give color you can decorate with a little bit of the Brunoise of the filling.
Green or black, the cradle of olives was the Mediterranean. But in Cuyo olives found another place in the world. They are very appreciated for their oil but they are also directly eaten, after being cured. Their ripening process is gradual and goes from green to violet, till getting finally the dark purple and black colors.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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