Flancitos is a traditional Chilean recipe for a classic starter of boiled picoroco (Chilean giant barnacle) meat served on a bed of egg and chilli flan with salad. The full recipe is presented here and I hope you enjoy this classic Chilean version of: Flancitos.
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The picorocos referred to in this recipe are the Chilean giant barnacle Austromegabalanus psittacus which are a Chilean delicacy. The name picoroco literally means 'break the rock'.
Ingredients:
1 tbsp butter
1 tbsp flour
125ml fish or vegetable stock
5 tbsp white wine
salt and freshly-ground black pepper, to taste
3 eggs
4 fresh picorocos (Chilean giant barnacles)
4 dried spicy chillies
For the Vinaigrette:
Juice of 2 lemons
1 tbsp cider vinegar
1 tbsp honey
Pinch of merquén chilli powder (this is Chilean smoked chilli powder)
2 tbsp olive oil
1/2 tsp soy sauce
For the Salad:
1 spring onion, finely chopped
1 tomato, finely diced
1 tbsp chives, chopped
2 hearts of palm, halved, to garnish
4 cherry tomatoes, to garnish
Method:
Begin by thoroughly washing picorocos (giant barnacles) and cook them whole in their shells in boiling water for 20 minutes. Then, remove them from the water and tap the hardened part with a hammer or meat mallet to remove them. Grab the beak with tongs then pull and the meats will come out easily.
For the Flancitos, heat the butter in a saucepan over medium heat and gradually add the flour and wine. Stir, then gradually pour in the stock and cook until thickened. Season with salt and pepper. Remove from heat and let the sauce cool.
Separately, crumble the four dried spicy chillies and beat the 3 eggs. Add these to the sauce and steam for 10 minutes.
For the Vinaigrette, combine all the ingredients in a small bowl and whisk together.
For the Salad, finely chop the chives and the tomato. Season and mix with the chives.
Arrange the salad on the plate. Top with a mount of the egg mixture and sit a giant barnacle on top. Garnish with a heart of palm half and a cherry tomato, then serve.
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