argentinska kuhinja

7/27/2019 argentinska kuhinja

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Chimichurri - Parsley Garlic SauceThis pesto-like sauce for meat is bright green from flat-leaf parsley and pungent from lots of garlic. Tryit with grilled steak. Some people vary their chimichurri with grated carrot or red bell pepper; otherskick up the heat with hot pepper flakes or fresh chilies.

1 large bunch of fresh flat leaf parsley, washed, stemmed and dried

8 cloves garlic, peeled This is !"#T of garlic. $se less if you will be in close %uarters with otherstomorrow.&' tablespoons minced onion( tablespoons vinegar use whatever variety you like&, or more to taste1 teaspoon coarse salt kosher or sea&1)* teaspoon dried oregano1)* teaspoon to 1 teaspoon hot pepper flakes, or to taste + use dried crushed chipotle or ancho chile&1)* teaspoon freshly ground black pepper 1 cup etra virgin olive oil

inely chop the parsley and garlic. !dd the onion, vinegar, salt, oregano, pepper flakes, and blackpepper. hisk the oil in a thin stream. /orrect the seasoning, adding salt or vinegar if needed. 0akes* cups; enough to serve to 8.

Matambre20atambre2 means 2kill hunger2 in Spanish.

* two-pound flank steaks1)* cup red wine vinegar 1 teaspoon finely chopped garlic1 teaspoon dried thyme' cups beef stock1 to ' cups cold water 1)* pound fresh spinach; washed, drained, and trimmed of stems8 carrots, peeled and cooked, to 8 inches long3 hard boiled eggs, cut into %uarters lengthwise1 large onion, sliced into rings1)3 cup fresh parsley, finely chopped4round black pepper to taste1 Tablespoon coarse salt

5utterfly the steaks by slicing them hori6ontally from one long side to within 1)* inch of the oppositeside. 7ound the steaks between plastic wrap to flatten them further. Trim of all sinew and fat. "ay onesteak cut side up on a 1*18 9elly-roll pan. Sprinkle with half the vinegar, half the garlic, and half thethyme. /over with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, andthyme. /over and marinate for hours at room temperature, or overnight in therefrigerator. "ay thesteaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.7ound the overlapping area to 9oin them securely. Spread the spinach leaves evenly over the meat,and arrange the carrots across the grain of the meat in parallel rows about ' inches apart. 7lace theegg %uarters between the carrots. Scatter the onion rings over the meat, and sprinkle the surface withthe parsley, salt and pepper. /arefully roll the matambre with the grain, 9elly-roll style, into a thick, longcylinder. Tie at 1 inch intervals. 7lace the matambre in a large casserole or roasting pan along with thebeef stock. !dd enough cold water to come a third of the way up the roll. /over tightly and bake at':( for one hour. To serve hot, remove the matambre to a cutting board and let rest for 1< minutes.=emove strings and cut into 1)3 inch slices. 0oisten with a little pan li%uid, which can also be servedon the side. !lternately, press the matambre under weights until the 9uices drain off, refrigeratethoroughly, and slice as above. Serves 8 to 1<.

Argentinian Grilled Eggplant

3 small (4 to 6 ounces each) Italian eggplants2 cloves garlic, minced3 tablespoons olive oil



1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon dried thyme1 teaspoon sweet or hot papria1/2 teaspoon hot red pepper !laes (optional)"alt and !reshly ground blac pepper, to taste

Preheat the grill to high#

Cut the eggplants in hal! lengthwise$ do not trim o!! the stem ends# (I!using larger eggplants, cut crosswise into 1/2%inch%thic slices and grill 3to & minutes per side#) 'i the garlic and oil in a small bowl# rush themiture over the cut sides o! the eggplants# *ombine the herbs and spicesin a small bowl and set aside#

When ready to coo, arrange the eggplants, cut sides down, on the hotgrate and grill until nicely browned, 3 to 4 minutes# +ightly brush the sinsides o! the eggplant with the oil miture# urn the eggplants with tongsand brush the tops with the remaining oil# "prinle with the dried herbmiture and salt and blac pepper to taste# *ontinue cooing theeggplants, cut sides up, until the !lesh is so!t, 6 to - minutes more# "erveimmediately# "erves 6#

-- "The Barbecue! Bible" by Steven Raichlen

hursday, .une 1, 1000

Argentinska piletina sa kukuruzomArgentinska piletina sa kukuruzom

Obrok> 4lavno 9elo

Kompleksnost> ?ednostavno

Specialna ishrana> @a di9abeticare

!reme spremana> +spod < minuta

!rsta> 0eso

Sastojci

1 pile, isečeno na komade

biber po ukusu

1 kašika maslinovog ulja

2 čena belog luka, zdrobljena

2 paradajza

1 list lovora

1/4 kašičica majorana

1 pakovanje smrznutog



kukuruza šećerca, otopljeno

Priprema

"inite oicu sa pileta#osolite i pobiberite pouusu# veliom te!lonsomtiganu 5agrete ule i pritepiletinu, oreui e, oo 1&do 27 minuta# 8ad epiletina gotova, i5vadite e i5tigana i drite na toplommestu# tom ulu i5dinstatebeli lu, dodate parada5,

lorber i maoran i dinstateoo 17 minuta#9odate obaren uuru5 ipiletinu i dorbo ume:ate sasosom

Milanesasa

CaballoestiloDavid

Ingredients

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eggs

bread

crum bs



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;oucanuseeitherplainbreadcrumbs,or<Italian<style#

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"ngredients

3 papas sabaneras

8 papas criollas

3 lb de hueso con carne parasopa

* cubos de caldo de pollo

1 t de alver9as

1 t de habas

' tallos de bretAn&

red table potatoes

lb soup bones

pickled potatoes

kales

c white lima beans

c peas

cubes chicken bouillon

http://pages.infinit.net/colombia/bogota/food/






( ma6orcas para la masa&

Preparation

d cut them into chunks.

emove the kernels.

Se desgranan las alver9as.Se pelan las papas sabaneras y se partenen peda6os pe%ueBos.Se pican los tallos.Se limpian y desgranan las ma6orcas.

Cooking

ough water to cover them into

ver a medium heat.then add the chicken bouillonegetables, ecept for the corn.are tender add the corn

ow. The mi can be bought at

od processor or a grinder with

e through a sieve.ree with some of the broth in a

tantly so that it doesn2t stick to

Cn una olla grande, se ponen a cocinar los

huesos de vaca con 3 litros de agua o consuficiente agua para cubrir los huesoscomo ( cm de mDs&, se de9a hervir y luegose le agregan los cubitos de pollo.Se le aBaden todas las verduras, eceptolas ma6orcas./uando Estas estEn blandas se le pone lamasa de maF6 y se de9a hervir a fuego lentopor 1< minutos mDs.

Masa de ma#zSe toman las ma6orcas desgranadas y semuelen; se desatan en agua y luego se

pasan por la coladera, se ponen a fuegolento y se de9an hervir durante media hora,sin de9ar de revolver la olla para evitar %uese pegue.Csta masa tambiEn se puede comprar enlos supermercados.

Entrantes y Sopas

Ensalada del tiempo(grande)Ensalada mixta (grande)Ensalada tropical (grande)Ensalada mixta (pequeña)Ensalada tropical (pequeña)Ensalada del tiempo (pequeña)Ensalada de pimientos rojosAguacate con qeuesoEsparragos con mahonesaJamón con melónHuevos con jamónRevuelto de ajetesCóctel de gamas!angostinos cocidosCaldo de pollo"opa de picadilloCaldo de san juan (#ema de huevo)$a%pacho (sólo temporada)

corn on the cob forthe dough&



Raciones

&ueso manchego&ueso de cerdo ó salchichaJamón serranoJamón al horno' (ro o caliente)Chori%o*orcillaCroquetas caserasAsadura

+erenjenas

Varios y Tortillas

,ortilla española,ortilla de gamas,ortilla de jamón,ortilla molandesa,ortilla rancesaHaas con jamónHaas con huevoHaas con jamón # huevo-atatas ritas (ración)-atatas ritas (uente)-aella (mnimo . personas' precio por ración)

Carnes

Carne al ajillo-ollo con ajos(ración)Choto



Chuleta de cerdo con guarniciónEscalope con guarnición-echuga con guarniciónChuletas de cordero con guarniciónEntrecotte con guarnición"olomillo de terneraChuletón de ternera

Churrasco con guarnición*edallón de solomillo a la crema-untas de solomillo-lato alpujarreño(patatas' huevo' chori%o'morcilla' ilete)-echuga villaroa

/las carnes pueden ser acompañadas de lassiguientes salsas01crema de champiñón1pimienta verde1queso a%ul

Cafes y Licores

Ca2

3escaeinadosCarajillo4nusionesCa2 omón+lanco # negroCa2 irland2s!icores0*elocotón*an%ana verde-achar5nAvellana*ora+ellotaCa2Canesa"in alcoholCremas0Catalana*ouse de chocolate+a#le#s*ousse de ranuesaCappuccino*aria ri%ar+rand# soerano ó similaresJ67' allantines7' cutt# # similares3ole187' d#c # similares!arios' rives+eeeater' vod9a

Postres

:ruta del tiempo:lan casero;atillas caseras

Arro% con leche (casero)Cuajada con tocino de cielo,ocino de cielo con nata:lan con nataCrema catalana (natural o helada);ueces con nata (natural o helada)*ousse de chocolate con nata+omón helado ó tarrina!imón helado-ijama (lan' helado' piña' melocotón' nata)ContesaCopa de helado variado,arta de 8his9#,arta de #ema-udn con nata,arta de chocolate,arta de queso

-ostre de la casa,iramiss<:resas con nata (sólo temporada)



,ruas con nata"urtido de postres (mnimo = personas)!eche rita-ostre de piononos

Documents

argentinska kuhinja