The maize from the central zone is meaty and tender. With it you can prepare various dishes like this pie, allowing the cheese to show off.
for 10 portions
| 500 g. | YELLOW MAIZE IN GRAINS |
| 6 units | EGG |
| 300 g. | ONION |
| 2 g. | GARLIC |
| 50 cc. | OLIVE OIL |
| 300 g. | FRESH CHEESE |
| 5 g. | NUTMEG |
| 10 g. | PEPPER |
| 25 g. | SALT |
| 150 g. | GREEN ONION (LEAF) |
For dough
| 500 g. | FLOUR 0000 |
| 20 g. | FRESH YEAST |
| 10 g. | SALT |
| 40 g. | FAT |
| 220 cc. | WATER |
Fatty red sauce
| 40 g. | PORK FAT |
| 50 cc. | SUNFLOWER OIL |
| 200 g. | GREEN ONOIN (BULB) |
| 5 g. | GRINDED CHILI |
| 10 g. | SWEET PAPRIKA |
| 10 g. | SALT |
Toss onion, maize and garlic in olive oil. Process and add the eggs slightly whipped, chopped green onion leaves and seasonings. Save with the fresh cheese. On the other hand, make a yeasted mass enriched with grease, let it yeast, stretch to enfold an oven plate with high borders and filled with the mix of maize covering the cheese on top. Take to a preheated oven at 170°C. for 1 hour.
Red fat
Serve with “the red fat” made from hot fat and sunflower oil, to which you add the chopped bulbs of green onion, the grinded garlic, the sweet paprika and salt. Cooked briefly and it’s ready.
In this region excellent goat milk cheese are elaborated. If you have a first approach, it is ideal to taste the soft ones and then continue through our own taste to the more stressed and strong. There are of a softer paste, neuter and strong, of tender paste, hard, to smear or creamy.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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