A new issue of MasterChef Argentina took place this Tuesday and as usual for a few weeks, the participants competed for the star of the dayprize that if accumulated at the end of the week, allows you to avoid the dreaded elimination gala.
On this occasion, the competitors had to prepare, drawn at random, a characteristic dish of each region of Argentina. And it was Rodrigo, who, representing the gastronomy of the northwest, managed to prevail over the rest by preparing a llama stewideal for this time of year where the cold reigns.
Despite some crossover with Germán Martiteguione of the three jurors together with Damian Betular y Donato De Santisthe chef from San Luis earned the recognition of specialists, who congratulated him on his preparation, characteristic of provinces such as Jujuy y Salta.
Next, the ingredients and the step by step to prepare this traditional dish from the north of Argentina, which won all the praise on this MasterChef Tuesday.
Ingredients
– Llama loin 500 grs.
– Olive oil 60 mls.
– Garlic 3 cloves
– Onion 2 units
– Salt to taste
– Ground black pepper to taste
– Carrots 2 units
– Turnips 3 pcs
– Eggplant 1 unit
– Red and green pepper 2 units
– Tomato extract 140 grs.
– Vino tinto 200 mls.
– Water 1ltr. approx.
– Papa 400 grs.
– Soaked chickpea 200 grs.
– Cob 1 medium unit
– Parsley 30 grams.
Preparation
1- Cut the meat into 2 cm pieces. x 2cm.
2 -In a pot, heat the oil, add the meat, let it seal, add the finely chopped garlic, then the finely chopped onions, sauté.
3- Once the onion is transparent, add the carrot cut into vichi (thin slices), turnips into 1 cm cubes. together with the eggplant in vichi
4- Add the red pepper cut in plain clothes (1 cm squares) and the tomato extract, extinguish with the wine, let it reduce, add the water and let it cook for about 15 minutes
5- Add the potato cut into 1 cm cubes. and the chickpeas, leave to cook; once the potato is cooked, add the carote and parsley.
6- Serve hot.
Source: Chef Says