Punta Picana with creamy wheat "chupe"4 to pesto

We started with the Punta Picana: we make superficial cuts on the side of the fat to prevent us from tightening when we roasted, then we went everywhere with thick salt and we leave it on the grill grilled very soft 40 minutes with fat down .

For homemade pesto sauce, we mix in a bowl fresh basil, peeled garlic, pre-tasting nuts, olive oil and parmesan cheese previously grated, we crushed everything with an immersion Blender and add salt and pepper to rectify the flavor . According to the desired consistency, we can add more olive oil at the end.

For the creamy of wheat "chupe"4, in a frying pan or potted pot on grilled embers, we add wheat and wheat "chupe"4 and cooked until it is ready. We remove wheat "chupe"4 from wheat and in the same pan sofrey the onion with butter, we incorporate wheat already cooked together with parmesan cheese. We revolve until achieving the desired creamy consistency and finally add part of the previously elaborated pesto sauce.

After 40 minutes of the meat over low heat, we turn around and leave 15 minutes on the side of the meat. Once elapsed, we let stand for 5 minutes and cut sheets of 1 cm against fiber and then in 1x1 sticks.

To pack, we serve the creamy of wheat "chupe"4 along with the rods of Punta Picana. As a final touch, we can decorate with crispy basil leaves that are made by hot oil seconds before.

Nicolás Contrucci. The Chilean Butcher.