Basico

🥬 Thick ground-sesame and chard sauce with cooked smoked trout in this home adaptation.

Ingredients

• 120 g plain hulled sesame seeds
• 600 g cleaned Swiss chard, leaves and thin ribs
• 200 g commercial smoked trout fillets, skinless and boneless weight
• 150 g peeled onion
• 5 ml sunflower oil
• 450 ml drinking water, plus a little if needed
• Pinch black pepper
• Up to 1 g salt only if needed

Preparation

Wash chard, separate ribs and leaves, finely slice ribs and chop leaves. Chop onion and carefully remove any trout bones.

Pulse sesame to fine slightly oily meal, stopping before liquid paste. Mix with 200 ml of the measured water.

Soften onion and ribs in 5 ml oil five minutes over medium low heat; add leaves and stir five minutes until wilted.

Add sesame mixture and remaining 250 ml water. Pepper and simmer gently fifteen minutes, frequently scraping bottom.

Add trout pieces and cook at least five more minutes until fully cooked and piping hot throughout; extend as needed. Smoking does not replace cooking.

Taste before adding any salt. Divide four portions; asida or kisra is prepared and counted separately.