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It always seemed to me that making roasts to the stake was just for teachers , the hours of preparation of the soil, the animal to cook, the embers and the same stake. And the hours needed for it to be ready . It's not for anyone. Or at least I thought so. Inside Santa Fe there are people who cook the stake with great quality. So, as we told you in our Traditions section, there is a village that has the pig festival to the stake. It's crazy: thousands of people visit it, cook about a thousand kilos! of pig. And, of course, the bailanta and the jolgorio are armed, as in a good feast of santafesina.
Seeing that ten piglets on the stake, put into an endless round of fire, reinforces the concept: cooking like that is only for specialists. However, chatting with Santafesino rotisserias, I came across a simple recipe to be able to cook to the stake. So, to be honest: of course doing it is not for anyone. But anyone who knows how to make a roast, if they have patience and want to eat something very rich, can send a rich pig to the stake.
We leave you here, then, what you need, and how to prepare him as a champion .
Three or four heads of garlic, depending on the weight of the animal
Two or three lemons, according to the same criterion
Half well of oil
Salt and pepper to taste
The piglet to the stake, according to the recipe of Llambi Campbell, is done by placing the pig in a cross shaped metal armor . Put it nailed to the ground, head down. The detail to be taken care of is to keep a distance from the flames to achieve a slow cooking. It takes three to four hours. Another key tip: wind direction should not affect the animal's spine. If this happens, it must be covered with a sheet or other element.
In the village, it is customary to seasoning it the night before, with salt and pepper to taste, half a well of oil, garlic heads and a good amount of lemon juice. All this, mix it in a bowl, and then season.
The next day, start the fire early. If you put the piglet on the stake around 9 o'clock, you will arrive by 13 to eat it at a very tasty point.
Publication Date: 05/09/2020
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