It is also a very delicious dish, created with whatever is available: always onions, garlic, pimientos, coriander, some kind of dried beans (wonderful with fresh de-podded new broad beans!) you can add sweet potato to give a creaminess, slices of sausage if you live in the country and fish or Mussels if you live by the sea. In the season of fresh corn, kernels sliced from a cooked cob are added to give flavour and a bit of crunchiness. Served on a platter inthe middle of the table and everyone seated around helps themselves, with a basket of fresh crunchy bread and heaps
of great red wine. Oh and of course into the frying pan at the beginning must go the chillis, how many depends on you.
That is a meal that is a pichanga.
Constancia Matteucci
go the chopped fresh chilli -as much as you want.