Prepara una cazuela de campo y mar a las orillas del río Palena
Trail photos
Author
Trail stats
- Distance
- 4.88 mi
- Elevation gain
- 276 ft
- Technical difficulty
- Easy
- Elevation loss
- 289 ft
- Max elevation
- 220 ft
- TrailRank
-
26
5
- Min elevation
- 59 ft
- Trail type
- One Way
- Coordinates
- 129
- Uploaded
- April 16, 2014
- Recorded
- April 2014
near La Junta, Aisén (Chile)
Viewed 1830 times, downloaded 2 times
Trail photos
Itinerary description
Waypoints
Provisioning
118 ft
Receta Cazuela de cordero con luche
La receta: Cazuela de cordero con luche para 6 personas Ingredientes 6 tazas de agua. 6 presas de espinazo de cordero. 50 gramos de luche rehidratado. 3 dientes de ajo. ½ cebolla, tamaño mediana. ½ cucharadita orégano. 2 zanahorias o ¼ de un zapallo, cortadas en cubos. 6 papas, cortadas en cubos. ½ taza arroz blanco. ¼ taza aceite vegetal. Cantidad a gusto (recomendable 1 cucharadita por plato):Sal, cilantro picado, chalotas o ciboulette Preparación Lo primero que debes hacer para realizar esta rica receta es dejar remojando el luche el día anterior para que se rehidrate. Después de al menos 12 horas en el agua, es momento de lavar las hojas con agua corriendo, para quitarle las piedrecillas que pueda traer. Resérvalo y comienza a trabajar en tu olla. Sofríe con aceite, la cebolla, el ajo y la zanahoria con un poco de orégano y sal. Parte el espinazo de cordero, ponlo en la olla junto con el sofrito y agrega agua hasta que cubra el cordero. Luego incorpora el luche y sal a gusto y deja cocinar por 45 minutos. Respira hondo, que ya empieza a oler rico. Ya pasado el tiempo, es momento de colocar las papas y el zapallo. Espera otros 15 minutos e incorpora el arroz. Deja cocinar hasta que el arroz esté listo. Sabemos que tú y tus compañeros ya tienen hambre, pero deja reposar unos 10 minutos, para que los sabores se terminen de mezclar en forma perfecta. Sirve los platos, procurando poner una pieza o más de cada ingrediente y puedes decorar con un poco de cilantro, ciboulette o chalotas, según el gusto de tu consumidor. ¡Y a disfrutar!
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The essence of a place is often experienced through its traditional flavors and recipes, as is definitely the case with this recipe for Cazuela de Cordero con Luche (Lamb and Seaweed Stew). It’s a favorite in this part of Aysén, where many settlers have the sea in their heritage and ranching as their life’s work. Learn more with this great recipe!
That said, let us introduce you to the special version of cazuela that Señora Francisca Solis prepares for her family and guests. Francisca, or Pancha, as her friends call her, is thepresident of the Women’s Agricultural Club of the Valleys and the owner of the rural inn, Mirador del Rio (www.miradordelrio.cl), located 6 kilometers from La Junta along the shores of the Palena River. Her Cazuela de Cordero con Luche is both a gastronomic and a cultural treasure! Part of its magic lies in the ingredients: Luche (porphyracolumbina), also known as sea lettuce, which is a nutritious algae native to the fjords of Aysén and much of the coast of Chile. Luche is one of the star ingredients in Señora Francisca’s recipe, a tribute to her mother, who migrated to Aysén from Chiloe Island, where most gastronomy is based on the generosity of the sea. Another key ingredient is fresh vegetables, harvested directly from Pancha’s greenhouses and gardens. And the meat component of this Cazuela is taken from the spine of a lamb, which, of course, was raised on Pancha’s farm. Why the spine? One of the deepest traditions of Aysén, involves the core values of using every part ofan animal that is sacrificed; nothing goes to waste.
Contact: (09) 97863826 - 84388285; contacto@miradordelrio.c
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Prepare this traditional Patagonian Cazuela that combines the flavors of the valleys and the sea
The recipe: Cazuela de cordero con luche for 6 people
Ingredients
6 Cups Water.
6 vertebrae of lamb.
50 Grams of luche, rehydrated.
3 cloves of garlic.
1 medium onion.
½ teaspoon oregano.
2 Carrots or a ¼ of a pumpkin, sliced in cubes.
6 Potatoes, sliced in cubes.
½ Cup white rice.
¼ Cup vegetable oil.
Salt, chopped cilantro, shallots or green onions,to taste (served at the table as garnishes):
Preparation
The first thing you need to do is soak the luche overnight to rehydrate. After at least 12 hours in the water, it is time to wash the leaves in running water, to remove sand and little pebbles. Set aside and begin to work with the assembly of your dish in a large stew pot.
Sauté theonion, garlic and carrot in the vegetable oil with a little oregano and salt. Dividethe lamb vertebrae, and add to the pot. Cover with 6 cups of water, then, incorporate the luche and salt to taste, and simmer over a low heat. Enjoy the aromas, which willbe beginning to release!
After 45 minutes, it is time to add the potatoes and carrots, or squash. Wait another 15 minutes and incorporate the rice. Let your Cazuela simmer until the rice is ready, and remove the pot from the heat.
We know that you and your friends are probably starving by now, but let your cazuela sit for about 10 minutes, so that the flavors blend to perfection. Serve in big bowls, taking care to put a portion of each ingredient in each. Everyone cangarnishtheir own, with a bit of chopped cilantro, shallots, or green onions, according to taste. Enjoy! /outdoor-trails/prepara-una-cazuela-de-campo-y-mar-a-las-orillas-del-rio-palena-6584840#wp-6584841
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The recipe: Cazuela de cordero con luche for 6 people. /outdoor-trails/prepara-una-cazuela-de-campo-y-mar-a-las-orillas-del-rio-palena-6584840#wp-6584841