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Today we share a Patagonian recipe for the most sophisticated palates. In the capital of Fueguina, the crab is the favorite of gastronomy.
Visiting the shores of the Beagle Channel is synonymous with local dishes. The richness of its marine fauna offers a taste experience that attracts many visitors. Patagonian scints are also known as southern scintilles. Considered one of the most precious ingredients on the island, this crustacean is found in cold waters of southern Chile and Argentina.
From the crabfamily, this crustacean has ten long legs and a shell. In it, it houses a very soft meat that is used as a delicacy for the preparation of different island dishes.
The story tells that the crab is not a discovery of these times. The ancient inhabitants of that region Patagonian — the Yamanes — already fished it before colonization.
In Fueguine taverns, the crab is usually found alive in fish tanks. In this way, guests are invited to choose from among the lots that they wish to taste. Gastronomic specialists in the area say that once the crustacean is removed from the fish tank, it should be immediately cooked with boiling water.
In those places where you do not get the live crab, it is usually acquired frozen. I mean, already cooked. He procedure, in this case, is to thaw it at room temperature or in microwave, and then arrange it for the recipe to be performed.
Chop the green (white for a side, green on the other). In a pot sweat the white part of the green next to the oil and salt. Crumble the crab legs and add to the onion. Add the green part of the green already cut and deglaze with the wine. As the alcohol has completely evaporated, add the juice and zest of Lemon.
Incorporate the milk cream, continue to cook to medium heat and stir constantly. Place in a bowl or bowls Individual products are suitable for the oven and sprinkle with grated Parmesan cheese. Gratin in the oven until golden brown. Before serving can be decorated with legs natural crab.
Publication Date: 22/01/2020
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