If you go to Córdoba and you do not eat a goat kid, this is as unforgivable as not having been here. It is prepared in different ways, but roasted and crunchy is unbeatable. The local garnish goes very well with it.
for 8 portions
1 unit | KID |
30 g. | SALT |
15 g. | BLACK PEPPER |
PUDDING
250 g. | HEAVY CREAM |
150 g. | MATURED SARDINIAN CHEESE |
300 g. | WHOLE MAIZE |
150 g. | ONION |
40 cc. | CORN OIL |
15 g. | SALT |
10 g. | PEPPER |
5 g. | NUTMEG |
8 units | EGGS |
100 g. | BUTTER |
15 kg. | FIREWOOD OF WHITE QUEBRACHO (tree |
Light fire wHIT wood and proceed to the preparation of the kid. Open the animal dislocating ribs as to be wide open and as plain as it can. Put many salt and pepper and wait till flames are well formed. Star to cook with low fire and the animal upside down. If necessary lubricate with oil during cooking.
Pudding
For the pudding, toss the onion till browning. Then add maize, seasonings and process. On the other hand, join mixing the eggs with cream and grated cheese in threads and add to the previous preparation. The mix must be very homogenous and place it on a well buttered plate. Take to the oven art 170°C for 45 minutes. Let it rest and cut square portions to go with the kid.
Pudding can be made individually in muffins molds or in a plate and then be portioned. Kids, if you wish, can be seasoned with chimichurri only 10 minutes before the end of their preparation in order to avoid the burning of herbs and seasonings
The zones of Quilino and Deán Funes, in Córdoba, are famous for their kids, considered some of the best of this province for the excellence of their flesh and their flavor. The rural establishments hat produce hem can be visited to be able to see how animals are raised and by the way to enjoy an excellent barbecue of this typical product of the hills.
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