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From the Publisher
Chacarero / Farmer’s Steak Sandwich
Semola con Leche / Semolina Pudding
Crema de Berros / Watercress Soup
Dobladitas / Folded Bread
Pebre / Chilean Salsa Fresca
Clery / Chilean White Sangria
Dulce de Alcayota / Spaghetti Squash Preserve
Alfajores / Dulce de Leche-Filled Sandwich Cookies
Salmon Cancato / Salmon Stuffed with Sausage, Tomato, and Cheese
This recipe comes to us from the south of Chile, tracing its etymology to Mapundungún, the language of the indigenous Mapuche people. Cancay means to grill or to toast. Originally, cancato was made with róbalo (similar to branzino) or sierra (mackerel is a close substitute), and cooked on a spit, or secured with baling wire and grilled. Nowadays we make it with salmon, and this oven-based version is much more common.
Eating salmon together with tomatoes, sausage, and cheese may sound curious, but the sausage lends a smoky taste, and the creamy cheese blends those two flavors. The tomatoes soften and their juices help keep everything moist. And the salmon is there to soak up all the flavors of these three ingredients. The combination is delectable. We show it here with a half salmon, because in Chile we use the whole fish, but we have reworked the recipe for a weeknight dinner using fillets.
Publisher : Skyhorse (October 6, 2020)
Language : English
Hardcover : 208 pages
ISBN-10 : 1510752854
ISBN-13 : 978-1510752856
Item Weight : 1.79 pounds
Dimensions : 7.5 x 1 x 9 inches
