Delicious Squash Stew (Locro de Zapallo)

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Steps

1. 1
   Prepare the turkey breast: remove the wishbone and any excess small bones (ribs). Trim excess fat but leave a thin layer for flavor. The breast should have been brined for 4.5 to 5 hours beforehand.

   Tip: Removing the wishbone makes it easier to carve clean slices later.

   ~10 min
2. 2
   Heat olive oil and butter in an oven-safe pan over high heat. Sear the turkey breast skin-side down with whole garlic cloves and aromatic herbs until the skin is golden brown on all sides (Maillard reaction). Turn and position skin-side up.

   Tip: Discard any excess burnt fat from the pan before placing in the oven. Leave the herbs as a bed under the turkey to perfume it during roasting.

   ~8 min
3. 3
   Add a knob of butter and a drizzle of fresh olive oil to the pan. Insert a probe thermometer into the thickest part of the breast and roast in the oven until the internal temperature reaches 70°C (158°F).

   Tip: At 63°C the turkey is technically safe to eat, but 70°C gives the best texture and juiciness for turkey.

   ~30 min
4. 4
   Remove the turkey from the oven and let it rest for at least 10 minutes before slicing. This ensures the juices redistribute and the meat stays juicy when carved.

   ~10 min
5. 5
   Make the aderezo (flavor base): heat olive oil in a large heavy pot over medium-high heat. Add the finely diced onion (brunoise) and cook until translucent and steaming.

   ~5 min
6. 6
   Add a generous amount of minced garlic to the onion and stir. Add more oil if needed before adding the chilies — the oil prevents them from burning.

   ~2 min
7. 7
   Add the ají amarillo and ají mirasol to the pot. Stir well and cook over medium-low heat until the aderezo is deep in color and the fat separates visibly from the vegetables — this signals the aderezo is cooked and ready.

   Tip: Let it caramelize slightly for deeper flavor. The fat separating from the solids is the visual cue that the aderezo is done.

   ~8 min
8. 8
   Peel and cut the zapallo macre into medium chunks. Cut a piece of zapallo loche and peel it (remove the skin to avoid discoloring the stew). Peel the potatoes and cut into small pieces so they can partially melt into the stew for texture.

   Tip: The small potato pieces will break down and contribute to a creamy, thick consistency.

   ~10 min
9. 9
   Add the potato and squash chunks to the aderezo. Season with salt and a pinch of cumin. Stir well to coat all the pieces with the aderezo. Raise the heat to high and let everything crepitate (sizzle actively) before adding liquid.

   Tip: The sizzling noise tells you the ingredients are hot enough and ready to receive the stock.

   ~3 min
10. 10
    Add a generous amount of cold stock from the refrigerator. Stir to prevent anything sticking to the base. Reduce heat to medium and cover the pot. Cook for about 10–12 minutes until the squash and potatoes are nearly soft.

    Tip: Keep stock refrigerated — it's protein-rich and spoils quickly at room temperature.

    ~12 min
11. 11
    Uncover and check the consistency. Stir and verify the potatoes are almost cooked. Add the fresh corn kernels and the shelled, peeled fava beans. Stir to combine. The corn will take about 10 minutes and the fava beans about 8 minutes to cook.

    Tip: The corn contains natural starch (fécula de maíz) that will thicken the stew as it cooks.

    ~10 min
12. 12
    Once the corn is cooked (test one kernel), turn off the heat. Add a splash of evaporated milk and stir gently. Then add the large cubes of paria cheese and stir carefully so the cubes hold their shape.

    Tip: Add the evaporated milk off the heat — boiling it causes it to split and leaves greasy specks on the surface. Paria cheese holds its shape well and provides delicious chewy chunks.

    ~2 min
13. 13
    Add the diced avocado and fold it gently into the stew. Reserve a few pieces for garnish.

    Tip: The avocado should perfume the dish lightly — it doesn't need to cook, just warm through.

    ~1 min
14. 14
    To serve: ladle the locro into a deep bowl. Place slices of roasted turkey breast on top. Garnish with reserved avocado and a pinch of coarse salt on the turkey. Serve alongside white rice and a fresh salad.

    Tip: The coarse salt crystals on the turkey give each bite a pleasant crunch and make the flavors pop.

    ~3 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN DELICIOSO LOCRO DE ZAPALLO → GIACOMO BOCCHIO

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