In Paulina cuisine we are fans of the delicacies of the sea, and the Patagonian centolla It takes all applause.
The protagonist of today is a crustacean who lives in the cold waters of the Beagle Canal, in Tierra del Fuego. It is one of the most emblematic and coveted products of Argentine gastronomy.
Often when we think of the Centolla de Ushuaiawe imagine a luxury dish, reserved for special occasions.
And while This is premium productsaber How to cook Centolla at home It opens a world of possibilities to enjoy it without traveling to the end of the world.
On the sentolla
The Patagonian centolla It is a real luxury of the southern sea. Of White meatdelicate and slightly sweet, it is presented as the Fueguina kitchen star ingredient.
Each bite concentrates the freshness of the cold waters of the South Atlantic, offering a unique and elegant experience on the table.
Its refined flavor and its Soft texture They make it a versatile protagonist: it can be enjoyed naturally, fresh saladsin comforting soups or as part of more sophisticated dishes.
More than a seafood, the Patagonian centolla is an invitation to discover the pure and wild essence of the gastronomy of the end of the world.
Centolla vs. Crab: Differences not to be confused
It is a classic question: What is the difference between the sooth and the crab? Although both are ten -legged crustaceans, they are not the same. The main visible difference is in your body and legs.
The first has a triangular shell Or heart -shaped, covered with thorns, and their legs are very long and thin.
The crab, on the other hand, usually has a more rounded shell or hexagonal and shorter and more robust legs. As for the flavor, the centolla meat is considered more delicate and fine than that of most crabs.
Recommendations for cooking Step by step
Cooking Centolla can intimidate, but with a couple of tricks, the process is very simple, given that is similar to the process of cooking seafoodThe most important thing is to respect the product so that its taste shines.
While you can get Centolla Vivathis carries a more complicated cooking process. If you do not have practice, it is best to buy it precooked and frozen, which is the most common way to find it in fishmongers. In that case, cooking is simple.
- Defrost: Ideally, let her defrost slowly in the refrigerator for 24 hours.
- Heat (optional): If you want to eat hot, you can submerge in boiling water with salt for just 2 or 3 minutes, just to return the temperature.
- Serve: Once defrosted, it is ready to crumble and use in any recipe.
3 recipes with sentolla to show off
The versatility of the sentolla allows to create incredible dishes, from the simplest to the most elaborate. Here we leave you three infallible ideas.
- Natural Sentolla with homemade sauces: The purest way to enjoy its flavor. Cold, freshly cooked and crumbled meat is simply served, accompanied by different sauces. An ideal option is a homemade mayonnaise with a touch of lemon or a soft herbal vinaigrette. It is a dish that does not fail as an entrance.
- Creamy Sentolla Chupe: A southern classic that comforts the soul. Chupe is a kind of stew or creamy cakeBaked gratin. The combination of crustacean meat with bread soaked in milk, Parmesan cheese and a stew of onion is simply spectacular. If you like blunt dishes, like a good seafood casserole, the pacifier will love it.
- Centolla gratin a la parmesana: An elegant and very easy recipe. The crumbled centolla meat is mixed with a well -creamy white or bechamel sauce, it is placed in individual casseroles, or in the capezón de la Centolla itself, it is covered with plenty of Parmesan cheese and baked in the oven until it is golden. A delight!
Frequent questions about the sentolla
What part of the sentolla eats?: The meat of the legs and tweezers is mainly eaten, which is the most abundant and tasty. It also takes advantage of the meat found in the union of the legs with the body and the inside of the shell, known as “corals”, which has a more intense flavor.
How much does the sentolla cost in Argentina?: The price varies greatly according to the season and the place of purchase. In Ushuaia, directly from fishermen, it is achieved at a more accessible price.
In the fishmongers of Buenos Aires and other cities, its value is considerably higher, positioning itself as a gourmet product. The price per kilo can be high, but yields a lot.
How to know if a sentol is fresh?: If you buy it, you must move and have a fresh smell to the sea. If it is cooked, its meat must be firm, white and without strange odors. The shell must have an intense and bright red color.
Now, we go with the step by step of one of the most emblematic recipes to enjoy this delicacy of the end of the world.
And if you like sea kitchen, do not stop trying the seafood paella recipe, the easiest on the entire website. Chau!
If you liked this recipe, look more ideas on Instagram
And on YouTube that there are new recipes every week
Patagonian Sentolla Chupe Recipe
Yield: 4 – 5 portions
Preparation time: 45 min
Ingredients for Chupe Centolla recipe
- 500g of cooked and crumbled centolla meat
- 1 large onion
- 2 garlic cloves
- 1 cup of barkless bread, soaked in milk
- 1/2 cup of white wine
- 1 cup of milk cream
- 100g grated cheese
- Ground chili (optional)
- Olive oil
- Sal
- Pepper
How to make Stecting Step by step
- Prepare the Sofrito: Finely chop the onion and garlic cloves. In a large pan with a stream of olive oil, cook the onion over medium heat until it is transparent. Add garlic and cook for a minute, care that you don’t burn.
- Incorporate the wine: Raise the heat and pour the white wine into the pan. Let alcohol evaporate, scraping the background to lift all flavors.
- Add the bread: Draw the bread soaked in milk and add it to the sauce. Mix well with a wooden spoon, undoing it to form a paste. Cook for a few minutes.
- Add the Sentolla: Incorporate the crumbled centolla meat into the mixture. Salpimentar to taste and add a pinch of ground chili for a spicy touch.
- Add creaminess: Pour the milk cream and half of Parmesan cheese. Mix gently until everything is well integrated and the preparation takes a creamy consistency. Remove from heat.
- Gratin: Distribute the mixture in individual casseroles or an oven source. Sprinkle with the rest of Parmesan cheese on top.
- Bake: Take a preheated oven to 200 ° C and cook for about 15-20 minutes, or until the surface is golden.
- Serve: Remove from the oven and let stand a couple of minutes before serving. It can be accompanied with some toast of field bread.
Source: www.paulinacocina.net
