Pincho de chivito
Como les contaba, en las montañas del sur de Mendoza abundan en esta época los chivitos. Por eso se han convertido en el deseo de todo pasajero que pasa por Las Leñas.
Para que un chivito está tierno y sabroso, lo ideal es que pese entre 8 y 9 kilos.
Como prometí les paso las receta:
2 Cuartos traseros de chivito
2 Morrones colorados
2 Morrones verdes
2 Cebollas moradas
2 Berejenas
Quito la carne de los cuartos traseros y la corto en cubos. Limpio los morrones de las nervaduras y semillas. Los corto en rectángulos o cuadrados. La cebolla la corto en gajos y las berenjenas con la piel, en cubos similares a los de la carne.
Armo el pincho comenzando con las verduras, una pieza por vez, luego el cubo de carne y vuelvo a repertir con las verduras. Así hasta completar el pincho, previendo que me quede lugar en los extremos para poder agarrarlo. Salpimento.
Coloco el pincho sobre el fuego no muy fuerte y mientras de va cocinando lo giro para que se ase parejo y aprovecho para pintarlo con un aceitito de oliva y tomillo. Cuido que la carne esté a punto y los vegetales crocantes.
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Martiniano Molina
Orgulloso de su condición barrial, su cocina está identificada con ese espíritu: la comida como punto de encuentro con los seres queridos, como medio para comunicarse, y como una forma de brindar afecto
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