Learn to prepare delicious dishes to discover the cuisine of the Argentine country
The World Cup is coming! To start enjoying the championship, there is nothing better than knowing the flavors of the cuisine of the countries vying for the cup. Argentina, ranked second in 2014, is famous for its pasta and well-seasoned foods. With the influence of countries such as Italy and Spain, his dishes reflect the culture and customs of the country. That’s why we have selected 4 typical and delicious recipes for you to try. Watch!
empanada
ingredients
Pasta
- 500 g of wheat flour
- 1 dessert spoon of salt
- 100 g of butter
- 180 ml of warm water
- Wheat flour for flour
- butter for greasing
- 1 egg yolk
Filling
- 1/2 kg of onion, cut into strips
- 50 g of butter
- 500 g of cleaned, defatted and chopped rump
- 1 cup of chopped green olives
- 4 eggs, boiled and chopped
- 1/2 cup of raisin tea
- 1 cup of beef broth
- Salt, chopped chives, ground white pepper, cumin and paprika to taste
Method of preparation
Pasta
Put the flour and salt in a bowl and mix well. We add the butter and mix until the mixture is crumbly. Gradually add the water until you get a pasta homogeneous. Knead the dough well and divide it into 16 equal parts. Flour a smooth surface with wheat flour and roll out the dough with the help of a rolling pin. Using a circular cutter, cut the dough and set it aside.
Filling
Put the butter in a pan and bring it to medium heat to heat it up. Add the onion and brown. Add the meat and cook for 5 minutes, stirring constantly. Add the beef broth, salt, chives, black pepper, cumin and paprika and cook until the broth has dried. Turn off the heat, add the olives, hard-boiled eggs and raisins and mix well. Reserve.
Assembly
Grease a pan with butter and flour it with wheat flour and set aside. With a spoon take some filling and place it in the center of each disc of dough. Fold the discs in half and close by folding the edges. Arrange the empanadas on the baking tray, brush with the egg yolk and bake in a preheated oven at 180 ° C for 15 minutes. Serve immediately.
Locro
ingredients
- 1 cup of white beans
- 2 cups of tea white corn
- 1 desalinated pork leg
- 100 g of bacon
- 750 g of minced rump
- 3 pairs cut into cubes
- 100 g of chopped leek
- 1 pumpkin, peeled and diced
- 250 g of chopped cabbage
- 3 chopped onions
- 3 peeled and chopped sweet potatoes
- 2 tablespoons of pork lard
- Salt to taste
- 2 tablespoons of paprika
- Waterfall
Method of preparation
In separate containers, place the beans and corn, cover with water, and leave to soak for 24 hours. After, drain the water, transfer the beans and corn to a pan. Add the bacon, pork legs, rump and pair. Cover with water and put on medium heat to cook for 1 hour.
Then add the leeks, cabbage, sweet potatoes and squash and cook until everything is tender. Turn off the heat, season with salt and paprika and set aside. Put the lard in a pan and heat it over medium heat. Add the onion and brown. Pour the mixture on the locro, mix well and serve immediately.
middle moon
ingredients
- 500 g of wheat flour
- 2/3 cup of hot milk tea
- 3 tablespoons of organic yeast
- 150 g of butter
- 1 pinch of salt
- 1 cup of melted butter
- 3 tablespoons of sugar soup
- 1 teaspoon of lemon zest
- 3 eggs
- 1 beaten egg
- Wheat flour for flour
- butter for greasing
Method of preparation
Pasta
In a bowl put half the flour, sugar, salt, butter and lemon zest and mix well. Add the milk, 3 eggs and the rest of the wheat flour and mix until a homogeneous mixture is obtained. Finally, add the yeast and stir until incorporated. Cover with plastic wrap and let it rest until it doubles in volume. Meanwhile, grease a pan with butter, flour it with wheat flour and set aside.
After the dough rests, divide it into two equal parts, flour a smooth surface with soft wheat flour, lay the dough on top and roll it out with the help of a rolling pin. Using a triangular cutter, cut the dough and brush with butter. Then, starting from the base, roll up the medialunas, shape into a crescent shape and lightly tighten the ends. Do the same procedure with the other half of the dough. Arrange the medialunas on the baking sheet, brush with beaten egg and bake in the oven at medium temperature until golden brown.
Choripan
ingredients
Vinaigrette
- 200 g of chopped onion
- 50 g of minced garlic
- 1 chopped parsley
- 2 tomatoes, seeded and cut into cubes
- 1 red pepper, seeded and chopped
- 1 tablespoon of thyme
- 1 tablespoon of oregano
- ground cumin to taste
- 1 tablespoon of paprika
- 20 g of coarse salt
- Zest of 1 lemon
- 125 ml of white wine vinegar
- 500 ml of olive oil
Choripan
- 150 g of sausage
- 1 red pepper, thinly sliced
- 100 g of grated Parmesan cheese
- 4 onions cut into thin strips
- Fry oil
- 2 loaves
Method of preparation
Vinaigrette
Put all the ingredients in a bowl and mix well. Cover with plastic wrap and let it rest for 24 hours.
Choripan
In a pan, add the oil and heat over medium heat. Add onion and saute until caramelized. Add the pepper and mix well. Turn off the heat and set aside the caramelized onion. In another pan, add the oil and heat over medium heat. Add the sausage and fry until golden brown. Reserve. Cut the bread in half and, in the same pan, grill until golden brown. Reserve.
Assembly
Cut the sausage in half and place it inside the grilled bread. Add the caramelized onion and vinaigrette and finish by sprinkling with Parmesan. Serve immediately.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
