What is Curanto?

Curanto is a traditional seafood food that came from the islands of Chile in South America. Food is the same event and cooking method as a real recipe. To create Curanto, the pit is dug into the ground and full of firewood and stones, after which the wood is lit to heat the stones. The leaves are located on the top of the stones when they are ready and on the leaves covered with more leaves are placed various seafood, meat, vegetables and sometimes cheese and are eventually buried to form a closed underground oven. The food cooks and finally combines the flavor, at this point the pit is open and is served by Curanto. There is no formal recipe for food and commonly consists of what the food is easily accessible. Molluscs are very abundant on the islands, resulting in food consisting mainly of clam, snails are also used by crabs, although fish, potatoes and meat of goats or cows. Some of the ingredients that have become traditional was the result of early interactions with Spanish explorers. MealsAnd similar Curanto exists in various kitchens around the world, including New England Clam Bake and Hangi in New Zealand.

Creating Curanto begins with digging the pit in the ground. The pit is lined with stones, usually on the bottom and sides; Alternatively, the pit is dug in an area where there are many rocks and stones in the country. Inside the pit is illuminated fire and leave to burn until all stones are well heated. At this point, the traditional procedure included the laying of ferns through the rocks and the placement of food on the top of the leaves. The food is then covered with more ferns with leaves and some substance such as a bag that is buried under the attic to allow the food to cook.

A firmly closed chamber that is formed keeps most of the heat around meals, which means that it cooks very fast, sometimes in less than an hour. When the food is ready, the soil is removed and a pit is open. At this point, the food is served everybodyMu, who participates in cooking. Curanto can be accompanied by bread or special soup mixture of onions, garlic, parsley, lemon and tomatoes called peure cuchareao . Curanto's tradition eventually spread to Chile and Argentina, where it is sometimes prepared above the ground in large pots.