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pastel de choclo
Pastel de choclo (Corn Pie), is a pastel food based on sweetcorn or choclo, the quechua word for “tender corn”, or the new corn of the season. First documented as a dish in Peru,〔(【引用サイトリンク】url=http://arousingappetites.com/pastel-de-choclo-chilean-corn-pie/ )〕 it is now a typical Argentine, Bolivian, Chilean and Peruvian dish. It is also similar to pastel de elote, found in Mexican cuisine, and to the English corn pudding. Pastel de choclo is traditionally served in a paila (earthenware bowl) in individual portions, as is typical for many traditional Chilean dishes such as paila marina, pastel de papa and caldillo de congrio. The filling usually contains ground beef, chicken, raisins, black olives, onions or slices of hard boiled egg.〔Albala Ken. 'Food Cultures of the World.' ABC-CLIO Vol. I, pp. 69-70.〕
==Preparation==
The dish is prepared with sweetcorn, which is ground to form a paste, and seasoned with basil, itself ground and then blended into the corn. The mixture is pre-cooked with milk and a little lard and then, when ready, it is used as a topping for the filling. The filling, known as “pino”, contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas.〔(Chilean Empanadas - Empanadas de Pino ) aboutchile.com Marian Blazes Retrieved March 17, 2013〕 The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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