Argentine cuisine. Dough dishes and desserts. Regional cuisine of Argentina.

Original text: Kiri Bowers. Was the article more interesting for you? Here you will find the best dishes from South America. Do you have a South American recipe you want to share with us? We look forward to your contributions! There are many vegetarians in Argentina who have learned to tailor their beef with vegetables and grains recipes to be very nutritious and delicious as well. The cuisine is the result mainly of Spanish and Italian influences. The country is one of the largest producers of agricultural products in the world, which are staple grains such as wheat and corn, and also produce milk and beef.

Here you will find vegetarian dishes with delicious spices and quotes from this country. Let the soybeans soak for an hour. Cut the vegetables finely and heat them in a saucepan over low heat until it is cooked through. Add soy and cook for 15 minutes. Add flour and spices and mix well. Leave to cool and shape into meatballs. Cover with flour, fry and accompany tofu and rice. Meatballs are also suitable for stewing.

Pumpkin 1 tomato 3 sticks of olive oil celery, sea salt and pepper to taste. Boil the oats in about 1 liter of water while you cook the cubed carrots and squash, with the onions, celery and finely chopped tomatoes for 15 minutes, add the oats to stir and continue cooking for 15 minutes. A creamy consistency is achieved. Season with salt, oil and pepper.

Mix flour with grated lemon zest. Dissolve the yeast in warm water, sugar and butter, then add this mixture to the flour, let the yeast grow. Grease a baking sheet and sprinkle with flour for the dough. Mix flour, sugar and cinnamon for frosting. Leave the oven in the preheated oven for 45 minutes.

The oil is heated at a low temperature. Add peppers and turmeric. Add a cup of water and boil for about 5 minutes. In addition, potatoes are fried and drained. Season with spices and simmer, then add potato cubes and tofu and let simmer for 3 minutes. Season with salt and sprinkle with parsley.

Mix all ingredients, add warm water for dough, dust with flour and spread with noodles. Heat a pot half full of water, boil it, add the cutlets, skim off the foam with a foam spoon, and then sprinkle the dough, bread or oatmeal, good gluten. Fry until golden brown. With lemon juice, wait until the meal.

Vegetarian roast beef with vegetables

It was torn in two halves seasoned with salt, olive oil and pre-cooked vegetarian meat. And their efforts to preserve European culture are characterized by European cuisine in Argentina. Especially Spanish and Italian cuisine rendered big influence to Argentine cuisine. Thus, you can find Argentine pasta in all varieties. An Argentinean style of pizza has also developed, with a very thick bottom and a generous topping. Picada, an intermediate meal after the end of the evening, is reminiscent of Spanish tapas.

Otherwise, Argentina is a country of meat. First of all, beef is often found on the table. Usually accompanied by light salads, white bread and red wine. Dinner is the main meal in Argentina. It is relatively late, around 21, swallowed. It consists mainly of corn, various kinds sausages, pieces of meat and tomato. It is usually very spicy. How to eat dessert.

• Curry: crescent-shaped dumplings with various fillings.
• Empanadas are usually served as a side dish.
• Milanesa: Thin cutlets made mostly from chicken.

Lure is an important social event. They meet to exchange breaking news and gossip. The stimulating, tea drink is traditionally drunk from a hollowed-out gourd with a suction tube. Although Argentina is the fifth largest wine cellar on the planet, Argentine wine is still not very well known as only about 10% of the production is exported.

Argentine beef soup

In Argentina, grape varieties are widely distributed. Heat the oil in a large saucepan and sauté the peeled chives for a few minutes, then add the slice of bread and sauté for a few minutes. Add chopped fresh tomatoes plus water or tomatoes from a jar and broth. Bring to a boil the cubed beef, peas, cubed peeled carrots, green soup and some salt and pepper. Cover the pot and boil for 2 hours.

Clean all the spices in a mortar. Serve sausages in mini baguettes, with plenty of tomato sauce. Ingredients for about 12 people, like veal tongue starter 1 1 carrot 1 onion half 1 shallot 3 bunch parsley Salt. Place washed calf's tongue, carrots, onions, half an onion in a medium pot. Fill with cold water and salt. Then cook everything at low heat until the tongue is ready. Let cool in a saucepan.

Remove tongue and gently skin, remove rough surfaces. Cut very thin slices. Place slices in layers in pre-create vinaigrette sauce with bay leaf. Heat oil in a frying pan. Add the onion, garlic and chili and sauté for 2 minutes, stirring constantly, until the onion is soft. Add minced meat and fry for 4 minutes at high temperature until the liquid has completely evaporated; Mix minced meat with a fork. Skip the tomatoes, spice mix and cumin. After a short boil, return the heat and let it simmer for 5 minutes until the mixture thickens.

Lay the circles on your work surface. Spread the meat on the circles of dough and add sour cream with cheese. Fold the dough so that the filling is closed; Press the edges with a fork. Heat the oil in a frying pan or deep fryer moderately. Carefully insert the four doughs into the oil. Fry for 2 minutes until they turn reddish and golden brown. Carefully remove it from the oil with a foam spoon. Drain onto kitchen paper. Warm up in a preheated oven.

Matambre, Argentine giant roll

Repeat with the rest of the empanadas. The next day before pressing garlic cloves and thyme sprig leaves. Mix with vinegar and brush it with meat. Roll, put it in foil and marinate in the refrigerator overnight. The next day, the carrots are boiled and boiled lengthwise. clean spinach, cut eggs lengthwise into slices, washed parsley and chop. take apart and roll the meat out of the marinade and spread it over the spinach. Place the carrot pieces at intervals, in between rings and onion rings.

Then apply a layer of parsley on top. Sprinkle with crushed pepper and salt and dab into a kitchen towel. Connect with kitchen string. Cover the pans and press for a good three hours in a preheated oven to 180 degrees. Let the meat cool in the liquid, remove from the cloth, flatten and let it cool completely in the refrigerator. Serve, cut into slices. Serve with a variety of salads or olives as a starter.

Add meat, bacon and chicken and let it simmer lightly. White cabbage, pure celery, carrots, onions. Quarter cabbage, cut carrots into slices. Add other vegetables throughout the meat. Let cook for 60 minutes. Add peeled whole potatoes 20 minutes before the end of cooking time. 10 minutes before the end of cooking, add the sausage. Finally, heat up the corn kernels and chopped peppers. Take all the ingredients from the broth. Pour boiling water into a pot. Cut the pieces of meat into slices and arrange them on a plate.

For placing the sliced ​​sausage and halving the chicken. Pepper bacon is also something to give. Additives: Strong spicy tomato sauce. Sprinkle with pickled parsley, chopped green coriander and mint. Spread the meat around the sauce with the sauce and let marinate for 24 hours.

The meat is grilled on a variable height turntable over strong coals at some distance from the coals, so that it acquires a firm crust while remaining tender and juicy. When the meat juice comes out of the meat, turn the piece of meat. Cut the meat into cubes of goulash and brown fat. Onions with minced garlic cloves, de-breed and vaginal walls, finely chopped peppers and chopped tomatoes separately, and then add to the meat. Then pour out the wine, broth and steam for about 60 minutes at average temperature.

Argentine sour cream with arrack

Add potato cubes, pumpkin and apples, after 15 minutes of corn, peaches and grapes, stir in cooked rice just before completion. Taste the carbonade and place in a pot or in a hollowed gourd halfway to the table. For floors: Grind hazelnuts for dough and fill and roast on baking sheets in a heated oven at 220 degrees, circulating air 200 degrees, gas level 5 for about 8 minutes. Drain the hazelnuts. 125 grams of hazelnuts and the remaining ingredients for soap in a bowl, first with the kneading hooks of a hand mixer, and then knead your hands to a smooth dough.

Divide the dough into 3 equal parts and refrigerate for 30 minutes. Unwrap each portion of dough with a little flour, put the bottom of the baking dish on it and cut the edges of the dough with a knife. Let the floors cool down warm. For the filling: Melt the butter and sugar butter. Mix remaining filling ingredients and spread half of the cream on warm soil. Place the second floor on top and spread the rest of the cream. For the toss: Beat the egg whites into stiff snow. Combine the powdered sugar and citric acid and spread the mixture over the last pie base.

Beat the flaked almonds in a fat-free saucepan until golden, leave to cool and cover the top edge of the cake. Pour the cake overnight into the refrigerator and chill well. Well, South America makes us more adventurous than when we think of exciting dishes of water in the mouth. First of all: the kitchen South America mercilessly underrated and offers a huge variety and new stimuli for your taste buds.

You'll also find street vendors in markets and squares that may look a bit run-of-the-mill at first glance, but just great tastes. In addition, you save a bag of money when you eat on the spot. Just take a look at the restaurants and if there are many local residents, join them.