Estamos haciendo una revista en la universidad que mezcla recetas con recuerdos, todos tenemos infinidad de recuerdos relacionados con la comida, recuerdos felices, de nuestra infancia, recuerdos tristes, recuerdos desagradables, recuerdos graciosos.
Mica nos trae desde Argentina el pastel de carne, un plato típico por aquellas tierras y nos contó como esta receta le recuerda a su tierra natal y como su madre lo cocina para ella en ocasiones especiales.
Soledad – El bahiano
Ingredientes
- 1 pimiento rojo
- patatas
- 400 g de carne picada
- 1 cebolla
- 1 brick pequeño de nata
- queso para la cobertura
- mantequilla
- perejil
- comino
- sal
Preparación [Precalentar el horno a 180º]
- Pelar las patatas y colocarlas en una olla. Añadir media cucharadita de sal, cubrir las patatas con agua y llevarlas a hervir, reducir el fuego y dejar que cuezan durante 15-20 minutos o hasta que un tenedor podemos traspasarlas facilmente, entonces retirar del agua, escurrir el agua y reservar.
- Cortar el pimiento y la cebolla en juliana.
- Sofreir a fuego lento en una sarten con un poco de aceite la cebolla hasta que esté dorada, entonces añadir el pimiento y seguir cocinandolo.
- Finalmente, añadir la carne y darle sabor con las diferentes especias al gusto. La carne no necesita estar totalmente hecha ya que se terminará de hacer en el horno.
- Chafar las patatas con un tenedor, añadir un poco de mantequilla, sal y nata hasta que consigamos la consistencia deseada.
- Colocar una capa de puré de patatas en un recipiente para horno, tras este capa seguir con otra de la mezcla de carne y nuevamente con puré de patatas, por último colocar una capa de queso en la parte superior.
- Poner en el horno durante 20 minutos o hasta que la carne esté totalmente hecha.
Consejos: normalmente se usa carne de ternera pero puedes usar cualquier otra a tu gusto.
My mum usually cooks the Pastel de carne for me in special occasions like my birthday or when I spend a long time abroad and I come back home. When she cooks it she usually prepares the meal and cut a piece apart for me to eat it in another day, because she knows I love it.
In Argentina is very typical to eat it with the family in big meals, I remember when I was there, my aunt had a restaurant and we ate it around the table, always with the same seat place and I was always seating next to the food!
For me, Pastel de carne reminds me Argentina, my childhood when I was 7-10 years old, but nowadays reminds me also home in Spain when my mum cooks it for me and we eat together.
I never have seen my mum cooking it because I don’t like cooking, It is the first time that I have tried to cook it, but I think the result has been good, I am surprise for the good taste, the most difficult is know how long has to be in the oven, mums have that six feeling to know it but I think I have been just lucky.
Ingredients (2 people)
- 1 red pepper
- Potatoes
- 400 g ground meat
- 1 onion
- 1 bottle of cream
- Cheese for the top
- butter
- Parsley
- Cumin
- Salt
Preparation
[Preheat oven 180º]
- Peel the potatoes and put them into a saucepan. Add ½ teaspoon salt. Add water until potatoes are covered and bring to boil, reduce heat and simmer, 15-20 minutes or until with a fork you can easily be poked through them.
- Cut the peppers and the onion in small pieces
- Fry lightly the onion with a little bit of olive oil in a pan until the onion is gold, then add the peppers until it will be cooked.
- Finally, add the meat and make it more tasted with the spices to one’s liking, the meat doesn’t need too much cooked because after it will finish in the oven.
- Smash the potatoes with a fork, add a little bit of butter, salt and cream until get the perfect consistency.
- Place in a container for oven a layer of smash potatoes, meat, smash potatoes and cheese on the top.
- Put in the oven for 20 minutes or until the meat is done.
Tips: usually cow meat but you can use what you like more.
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Entre clavo y canela 