Two well patagonian casseroles

If we say " casserole “, perhaps in the collective imaginary the first image that comes to mind is one of seafood with squid, mussels, vieras, pollock and a few rich seasonings . Well, none of that you're going to learn how to do today, because we bring you two fine country recipes that bring them to you and that are also easy to prepare.

 Capon Casserole 

As the public is renewed, it is not worth remembering that  the  capon  is the old lamb , over three years old. A rich meat, but cheaper and with more fat than the classic   Patagonian lamb   that we are used to seeing on the rotisser-or the cross, or the stake, as you like to call that element-

For this recipe we need a capon leg, broth, necessary amount of water for that broth, 4 finely chopped onions, 2 finely chopped nodules, 4 finely chopped tomatoes, 5 tablespoons of oil, 8 chopped garlic cloves, two cups of rice and various vegetables, such as shelled corns, chauchas, peas and carrots. Obviously, salt, pepper and other seasonings to taste.

We start this recipe by placing the oil in a saucepan and sautéing the pieces of  capon . We proceed to add the previously chopped onion and bell, and begin to season. Then add the tomato and broth, to simmer for about half an hour.

Once the time has passed, add the chopped vegetables, rice cups and cook until all the ingredients are ready. It's that easy and we're ready to eat!

 Turkey casserole 

If you are not convinced by the subject of the capon - although it can also be done with a   sheep   's leg or  lamb , it doesn't necessarily have to be capon-, let's go with this turkey casserole that is to suck your fingers. It is worth redundancy, for this preparation we will need a turkey, a squash, 4 potatoes, 6 carrots, 6 onions, seasonings to taste (it can be paprika, oregano, cumin, basil and/or coriander) and  chichoca . Ah, there are also those who add chard to the recipe.

We're going to do a parenthesis here, because maybe you don't know what we're talking about when we talk about  chichoca  . What is that and how is it done? The chichoca is a collection of wheat or corn that is used to accompany -in this case, it will be the addition of the turkey casserole. It consists in harvesting wheat or corn before it ripens completely, boil it and put it to dry. Once the drying process is finished it is ground with stone or grinder and is ready to consume and obtain from its tasting, high energy and nutritional values such as carbohydrates, proteins, fiber and minerals.

When this doubt is settled, we begin to peel and cut the vegetables into pieces, and cut the turkey into sizes similar to vegetables.

Sauté the turkey in oil and onion for about five minutes and start to season. Once the sautéed began to take color, add the rest of the vegetables for about five minutes and end up adding the chichoca.

And now it is! You already have the food made that's a delight.

Which of the two casseroles are you staying with? With turkey or capon? And if reading “cazuela” in the title you thought that you were going to see recipes with ingredients from the sea, I'm sorry to disappoint you, but there remains the promise of a seafood casserole for the immediate future, or at least, recommendations on where to eat the best in Patagonian territory.