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A study of yuca serves 4.

For the yuca crisps:
14 ounces tapioca starch
1 cup masalo *
Vegetable oil for fiying

For The yuca:

2 yuccts
3 tablespoons vegetable oil
1/2 white onion, thinly sliced
2 doves garlic, minced
1/2 cup freshly squeezed orange juice

Salt and pepper

For The masato sauce:

1/2 cup masolo
1/2 cup fish stock
1 ajl charapito chile, ** crushed
2 tablespoons chopped clloolro
1 teaspoon ground turmeric

pinot Noir, Expression Reserve Villard Estate Casablanca Valley, Chile 2007

For the cilantro tapioca:

1 cup smoked fish stock
1/2 cup tapioca pearls
1/2 cup pureed cilantro
3 tablespoons cilantro oil Sall

To serve:

Vegetable oil for frying Yuca from above
1 1/2 cups manioc flour ***

For The garnish:

YuCa leaves Cilantro Lemon zest

* Chicha Is an alcoholic fermented drink most often
made from jora (maize), but in the Andes the word
"chicha" is used for almost any home made fermented
drink and can also be made with other grains or fruits.
Chicha made with yuca is known as masato In the
Peruvian Amazon Substitute with white wine or light
beer, if not available.

** Aji charapita is a medium-hot, wild Peruvian chile
that is glossy and yellow in appearance

*** Manioc dour Is ground and dried yuca (also called
cassava) used In many traditional South American recipes
as a thickener and textural element

For the yuca crisps: Prepare stovetop steamer with shallow perforated hotel pan set over deep hotel pan. Mix tapioca starch and masato until dough forms. Roll to V-Inch thick on parchment paper. Trim parchment to fit hotel pan and steam, parchment side down, for 5 minutes. Flip and steam for 5 minutes more. Cool. Remove from parchment and cut Into desired shapes. Place on dehydrator tray and dehydrate at 130 degrees for 1 I. hours. Heat pot of oil or fryer to 375 degrees Fry until bubbly and crisp Drain on paper towels.

For the yuca. Place yucas In pot cover with cold water, and season with salt. Bring to boll and continue to cook until fork tender Drain in colander; cool. Peel and cut into bite-sized pieces. Heat oil In saute pan over medium heat Add onions and garlic and saute until translucent. Add yuca and orange juice and continue to saute until yuca is glazed and juice is reduced. Season with salt and pepper. Strain through fine-mesh sieve.

For the masato sauce. Bring masato and fish stock to boil. Reduce to simmer and add remaining ingredients. Continue to cook until thickened. Remove from heat and strain through fine-mesh sieve.

For the cilantro tapioca: Bring stock and tapioca to simmer. Continue to cook until tapioca pearls are almost translucent. Strain through tine-mesh sieve. Mix pearls with cilantro puree and oil; season with salt Set aside to cool.

To serve: Heal pot of oil or flyer to 350 degrees. Dust yuca pieces with manioc flour and fry until golden Transfer to paper towels to drain and season with salt. Gently rewarm onions and garlic from sauteed yuca. Spoon rnasato sauce in center of plate. Plate as shown.

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Publication:Art Culinaire
Article Type:Recipe
Date:Dec 22, 2013
Words:512
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