Picasa Del Altiplano recipe (according to Nelly de Jordan)
Ingredients to make Picasa Del Altiplano (according to Nelly de Jordan):
- for 10 people
- 1 stripped hen
- 1 kg of beef tail in pieces
- 1 leg of lamb in pieces
- 1 pound pork loin in chunks, 2 cups peeled green peas
- 1 bottle of white wine
- 1 bay leaf
- 4 tablespoons of vinegar
- 2 cups of white onion finely chopped (unpeeled)
- 1 cup tomato juice
- 1 cup of tomato peeled and finely chopped
- 4 medium carrots cut into 4
- 1 whole turnip just for flavor
- 2 locates without seeds cut each one in 4
- 1 sprig of thyme
- 2 celery sticks
- 1/2 cup finely chopped parsley
- 5 whole black peppercorns
- 1 tablespoon of salt (can be modified to taste)
- 2 cups of water to cover the meats
- 10 peeled potatoes
- 20 slices of tender corn.
- to close the pot
- 1/4 cup of flour
- 1/4 cup water, to make a watery dough, to paste the lid of the pot
- 1 strip of cloth (Tokyo) 2 inches wide and as long as the mouth of the pot
- 1 large pot, if possible thick, where all the ingredients fit and there is still a little space, so that the pot does not overflow
How to make Picasa Del Altiplano (according to Nelly de Jordan):
- Put all the ingredients in the pot, except the potatoes, mix very well and add the potatoes so that they are on top.
- Mix the flour with the water and make the dough watery, put a little of this dough on the edge of the mouth of the pot and cover.
- Extend the strip of fabric, put enough putty on the side to be glued to the pot and glue the joint of the pot and the lid as best as possible, putting the rest of the putty on top of the fabric.
- Cook over very low heat for two or three hours. If it is put on high heat, it begins to boil very quickly and the steam comes out through some crack; if this happens, cover that stretch with more casita and lower the heat to the softest.
- Serve in a deep dish a piece of each meat, a potato and two slices of corn with plenty of broth.
