- Armadillo – 1 fresh
- Oil – 1 cup
- Vinegar – 2 cups
- Red pepper – 2 chopped
- Garlic – 3 cloves
- Cloves – 2 crushed
- Salt – not sparingly
- Brine – enough
- 1/2 – liter broth
Rub Armadillo with coarse salt and leave it like that for one day.
Wash the animal and it’s shell. Garnish with a mixture composed of brine, oil, vinegar, ground pepper, cloves, paprika and minced garlic cloves.
In this case, the brine is prepared with a tablespoon of coarse salt boiled in half a litre of water.
Make cuts at the points of the animal’s joints so that the marinade penetrates. Let it stand for six hours with the shell facing down, on the roasting pan.
Add a little broth and bring to a hot oven at the beginning and then, moderate the temperature.
Occasionally, add tablespoons of broth during cooking, so not to dry it out.
When a colorless liquid shows on the fork, remove the dish. Serve hot.
Whilst cooking the littlun, we enjoyed a well chilled glass or two of Jerez (Sherry) from Bodega Lopez, Maipu, Mendoza.
Buenos Aires, March 2020