Lampriao de merluza y fideos tostados (Plato ancestral indígena)

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Lampriao de merluza y fideos tostados (Plato ancestral indígena). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Lampriao de merluza y fideos tostados (Plato ancestral indígena) is one of the most well liked of current trending foods on earth. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. Lampriao de merluza y fideos tostados (Plato ancestral indígena) is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Lampriao de merluza y fideos tostados (Plato ancestral indígena), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lampriao de merluza y fideos tostados (Plato ancestral indígena) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lampriao de merluza y fideos tostados (Plato ancestral indígena) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lampriao de merluza y fideos tostados (Plato ancestral indígena) estimated approx 1 h 30 minutos.

To get started with this particular recipe, we have to prepare a few components. You can cook Lampriao de merluza y fideos tostados (Plato ancestral indígena) using 10 ingredients and 7 steps. Here is how you can achieve that.

El lampriao es un plato que llegó de la actual Paraguay (cortes para milanesa de carne vacuna es el plato original) hasta donde hoy se emplaza Tucumán (precolombino) fideos tostados (comida ancestral de la zona de Bolivia) ambos platos se arraigaron en la cultura tucumana
No es marinera ni escalope

Ingredients and spices that need to be Take to make Lampriao de merluza y fideos tostados (Plato ancestral indígena):

1. 750 g merluza o bifes para milanesa de carne vacuna
2. 300 g fideos fusillis
3. 1 L leche
4. 500 g harina
5. 6 huevos
6. Cebollín de verdeo
7. Perejil fresco
8. 8 dientes ajo
9. Sal extra picante y sal ahumada
10. Aceite de girasol

Steps to make to make Lampriao de merluza y fideos tostados (Plato ancestral indígena)

1. Colocar la leche en fuente amplia, luego deben sumergirse los filetes ahí, en un bol batir los huevos y homogeneizar con la leche
2. Añadir la sal extra picante o sal común y pimienta blanca, luego el cebollín de verdeo, siempre mezclar a cada paso
3. Agregar el perejil, ajo y harina
4. Integrar bien la harina, que no queden grumos, en esta preparación sumergir los filetes y reservar
5. Un aperitivo infaltable, Fernet Branca con Manaos Cola, buscamos el vino en la cava, esta vez un Piatelli de corte Malbec-Tannat de 8 meses de crianza en barrica de roble norteamericano, embotellado en 2016 y guardado hasta hoy
6. Dorar los fideos en aceite de girasol en cacerola, una vez tostados, ir agregando agua muy de a poquito para que se hidraten y cocinen, podés hacerlo con un vaso y mezclando permanentemente
7. Mientras freímos los filetes impregnados en la pasta, no dorar demasiado, retirar y escurrir en servilletas de papel, emplatar y a disfrutar este plato de origen ancestral

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