To appreciate the flavor of this pork bondiola, you have to taste it all: stuffed with peanuts and smoked bacon. A good Malbec rosé is the ideal companion.
for 8 portions
| 1 unit | PORK BONDIOA |
| 250 g. | PORK PULP |
| 2 units | EGG WHITE |
| 100 g. | HEAVY CREAM |
| 100 g. | FRESH BREADCRUMBS |
| 100 g. | SMOKED BACON SALT |
| 150 g. | PEELED TOASTED PEANUTS |
| 2 units | PURÉE OF ROASTED GARLIC |
| 15 g. | SALT |
| 8 g. | BLACK PEPPER |
| n/a | THREADS TO TIE |
For potatoes
| 800 g. | POTATOES |
| 100 cc. | SUNLOWER OIL |
| 20 g. | SALT |
| 10 g. | FRESH PARSLEY |
Take bondiola and make a hole to be able to stuff it. To make the stuff, process the pork pulp and then add the mix of egg white, cream and fresh breadcrumbs (bread dough). Season the stuff with small pieces of smoked bacon, toasted peanuts roughly chopped, the garlic purée previously roasted and the seasonings. Mix all and make a mass to get a good consistence. Stuff the bondiola and close sewing the end from which you will put the filling. Tie to help keeping the tubular shape during cooking. Take to an oven at 180°C for about one hour.
Potatoes
To go with the bondiola, cut potatoes in slices, oil them and brown in oven. When cooking ends (being well browned and crispy), put salt powdering the fresh chopped parsley.
Its origin is America, and old rests of peanuts were found in the tropical regions of South America and Mexico. The word “maní” in Spanish, many say comes from a word in Guarani language “mandubi”. This fruit has another famous name also in Spanish, “cacahuate”, that comes from Nahuatl, or earth cocoa, because its husk grows on the soil. Peanuts are the base of many dishes and desserts, from is fruit, or the butter and oil made with it.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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