Whoever reads this note from other countries, will tell us that it speaks about artichoke. True, but, in Argentina, artichoke, Cynara scolymus, is called alcaucil. The term derives from the Arabic harscioh or al-karshuf meaning “thorn” or “pinching plant”. The first varieties of shrike were introduced into the country by Italian immigrants after the First World War, along with cultivation practices and consumption patterns.
The whole south of Santa Fe is one of the main Argentine regions where shrikes are harvested. It is estimated that, between Rosario and its nearby cities, there are about 300 hectares in place. The implant can be autumnal or spring (the latter is more frequent) and originally the harvest was confined to August-September and October . This is claimed by those who work or know the history of this harvest. But the issue changed, thanks to technological advances.Currently, with improvements in genetic material and adjusting management techniques, harvesting is starting in May, allowing greater productivity and in turn enter the market with a first taking advantage of a good selling price
It must be said: the shreaucil has been falling in its per capita consumption for several years , circumstance attributable to the consumer's ignorance of its benefits for the care of health and how to prepare or cook it.
Luckily, in all the aforementioned part of the Santafesino interior they not only eat it, but prepare it very rich. This is a recipe originally from the city of Venado Tuerto . Matías tells us that her grandmother Perla was doing it. She called her “Shreauciles to the hell.”
4 large-sized shrikes, 4 medium potatoes, 4 cloves of garlic, 4 tablespoons of olive oil, 4 tablespoons of breadcrumbs, handful of parsley, salt and pepper required amount.
Clean and finely chop garlic and parsley. In a bowl make a mixture with oil, breadcrumbs, parsley, garlic, salt and pepper. A paste of sandy texture should remain.
Clean the shrike by removing the outer leaves, the stem. Remove the upper third and discard. Using a small spoon, scrape off the yet unformed leaves from the center of the shrikes. Reserve in a bowl with water and half a lemon so that they do not rust. Fill them with the mixture of garlic and parsley trying to put stuffing between the leaves.
In a medium-sized saucepan with a little oil and two fingers of water accommodate shrikes and peeled potatoes. Cook with lid on for 20 min or until soft potatoes are. Rectify seasoning, and to enjoy .
Mati says that this dish made from shrimp could fit well into the widest variety of genres: vegetarian, mediterranean, Greek, Jewish, vegan , comfort food.
It can be eaten at room temperature, but it is better warm. Anyway, I hope I'll help you add the shrike to your diet. Not only are they very rich, but they deserve to be more included in our daily meals.
Argentino, nacido en la ciudad de Santa Fe. Licenciado en Comunicación Social, especializado y apasionado por la redacción. Amante de las canciones, los idiomas y la interculturalidad. Me gusta emocionarme con un lindo texto y dejarme sorprender como un niño. Juego a que soy escritor y músico.