Llama meat, with thousands of years in these landscapes, goes great with the llajwa sauce, typical of the area that makes it very fiery.
for 6 persons
| 1,25 kg. | LLAMA LOIN |
| 5 g. | SALT |
| 3 g. | PEPPER |
| 20 cc. | OLIVE OIL |
Llajwa
| 400 g. | TOMATO (CHERRY) |
| 1 unit | LOCOTO |
| 50 cc. | CORN OR SUNLOWER OIL |
| 5 g. | SALT |
Quinoa risotto
| 500 g. | QUINOA |
| 70 g. | RED PEPPER |
| 100 g. | SQUASH |
| 200 g. | ZUCCHINI |
| 100 g. | CARROT |
| 200 cc. | WHITE WINE |
| 5 g. | VEGETABLES BROTH |
| 50 g. | ONION |
| 200 g. | HEAVY CREAM |
| 200 g. | GRATED CHEESE |
| 50 g. | BUTTER |
| 50 cc. | OLIVE OIL |
Llama loin
In a frying pan, put oil, place it in heat, and then brown on both sides, adding salt and pepper as desired. Place it in the oven during 30 minutes at 180°c.
Llajwa sauce
All the ingredients must be grinded in a batán (a flat stone in which, with oscillation of another curved base, grind the ingredients, or it liquefies them, taking care f getting it clotted, or not completely liquefied so not to alter its essence). If not, grate tomato and locoto with a hand grater and then mix the ingredients together with salt and if you use herbs, add them chopped fine.
Quinoa risotto
Wash quinoa till water turns clear and clean. Add boiling water or broth. Cook till it gets grained (approximately 12 minutes in boiling water), strain and cool down. Pour oil in a big frying pan and add onions, garlic, red pepper, carrots, squash and zucchinis, previously sliced in small cubes. Add the wine, let it evaporate a few minutes, pour heavy cream with quinoa, and then stir so that it will not stick. Finally add cheese and butter.
Before Spaniards arrived, llama was the animal most consumed. It has a meat with a strong flavor, that allows different preparations, and it has a great amount of proteins. It looks like the bovine meat, it doesn’t have a too distinctive flavor nor scent. The fat of the meat of camelid is very white and has low levels of cholesterol.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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