The Argentinian Cookbook: Learn How To Prepare Over 50 Authentic Traditional Recipes, From Appetizers, Main Dishes, Soups, Sauces To Beverages, Desserts, And More: Flavors of the World: A Culinary Journey

By Enzo García

Argentine cuisine is one of the richest and most varied in the world. It is the result of the fusion of the culinary traditions of the indigenous peoples, the Spanish, the Italians, the Germans, and other immigrants who arrived in Argentina throughout its history.

 

In this book, you will find over 50 recipes for the most iconic dishes of Argentine cuisine, from desserts such as the alfajor and appetizers such as delicious baked empanadas to main courses such as a delicious asado, matambre, among others and drinks such as the popular mate. All recipes are explained step by step, with photos and easy-to-find ingredients.

 

If you are a lover of Argentine cuisine, this book is for you. With it, you can learn to prepare the most delicious dishes of this country.

• Language: English
• Publisher: Enzo García
• Release date: Aug 31, 2023
• ISBN: 9798223363064

Book preview

Introduction

Argentine cuisine is one of the most varied and rich in the world. Its origins go back to the original peoples, who inhabited the region before the arrival of the Spanish. With the conquest, Argentine cuisine was influenced by Spanish, Italian, French and German cuisines.

Argentine cuisine is a cuisine of intense flavors and intoxicating aromas. It is characterized by the use of fresh and seasonal ingredients, such as meats, vegetables, fruits, cereals and legumes. It is also a very traditional kitchen, which has managed to preserve its recipes and customs over the years.

This Argentine cookbook invites you to discover the richness and variety of this country's cuisine. With their recipes, you can learn to prepare typical dishes from all regions of Argentina, from roast beef and Neapolitan milanesa to humita and trout ceviche.

You will also find healthy recipes, so you can enjoy Argentine cuisine without worrying about your health.

We hope you enjoy this book as much as we enjoyed writing it!

CHAPTER 1: APPETIZERS

Choripan

Servings:3

Preparation time: 35 min

Ingredients:

1/2 cups of olive oil

2 cups parsley, finely chopped

5 garlic cloves, finely minced

1 tablespoon chili flake

1 tablespoon oregano

2 tablespoons of red wine vinegar

1/4 cups lemon juice

to taste of salt

to taste pepper

enough olive oils

3 Argentine chorizo

3 loaves

enough potato chips

Preparation:

In a bowl, mix the olive oil, parsley, chili flakes, oregano, red wine vinegar, lemon juice, salt, and pepper. Let rest for 20 min and reserve.

In a skillet over medium heat, heat the oil, add the sausages and cook for 10 minutes or until golden brown. Booking.

Cut the bread on a board making an incision, add the sausage, the chimichurri and serve. Accompany with fries and light beer.

Chipa

Servings:8

Preparation time: 1 hour 20 min

Ingredients:

1 cup of cassava starch

1.7 ounces butter

⅓cup of milk

2 eggs

1 teaspoon baking powder

7 oz semi-hard cheese (such as Gouda, Emmental, Gruyere)

5.5 oz hard cheese (such as Parmesan, Pecorino, Manchego, Grana-Padano)

Preparation:

In a large bowl, combine the hard and semi-hard cheese, cassava starch, and baking powder with your hands.

In a separate bowl, melt the butter and mix it with the milk and eggs.

Combine all the ingredients to make a dough.

With your hands make balls of ⅕ inch and place in a lightly greased baking dish.

Bake at 400°F for 10 to 15 minutes or until golden. Serve warm.

Chorizo ​​wrapped in empanada dough

Servings:4

Preparation time: 60 min

Ingredients:

2 butter spoons

1/2 cups onion, finely chopped

1 cup green bell pepper, diced small

1 cup red bell pepper, diced small

1/4 cups cuaresmeño pepper, in small cubes

1/2 cups of tomato sauce to dress

salt

pepper

8 Argentine chorizo, cut into butterflies

2 cups manchego cheese, grated

16 empanada discs

1 egg, beaten, to glaze the empanadas

enough chimichurri, to accompany

Preparation

Melt the butter in a skillet over medium heat. Later, add the onion, the green pepper, the red pepper and the cuaresmeño chile; cook for 5 minutes. Bathe with the Tomato Sauce to dress and cook for 2 minutes. Finally, season with salt and pepper. Booking.

Open the chorizos in the shape of a butterfly and fill with the previously prepared stew, using a spoon. Later, cover with a little cheese, place the chorizo ​​on 2 empanada disks and close them with a little egg. Once closed, varnish the chorizos wrapped with egg.

Bake the chorizo ​​wrapped in empanada dough at 180 °C for 45 minutes.

Remove the wrapped chorizo ​​from the oven, serve hot and accompany with chimichurri.

TIPS

You can fry the wrapped chorizos in a deep pot with oil over medium heat for 15 minutes, since that way they will be much crispier.

Trout ceviche