Four traditional signature recipes to commemorate May 25

Four traditional signature recipes to commemorate May 25
Four traditional signature recipes to commemorate May 25

Locro is a must at the table on May 25

He 25 of May marks the beginning of a historic movement towards Argentine independence. On this day, Argentines proudly commemorate their identity as a nation through their gastronomy. They prepare a variety of delicious traditional recipes that reflect the cultural richness of the country.

From the emblematic empanadas stuffed with meat or chicken to the aromatics locros and the irresistible stewsArgentine cuisine is full of flavor and color for the special occasion.

These recipes not only satisfy the appetite, but also honor history and traditionwhich makes each dish a unique way to celebrate.

Locro is made by mixing meats, vegetables and corn

By Daniela Tallarico, chef Tallarica.

  • Red chorizo, 210 g
  • Pork breast, 625 g
  • Chopped white corn, 210 g
  • Cabutia squash, 625 g
  • Garlic, 12 g
  • Green, 125 g
  • White onion, 420 g
  • Vegetable broth, ¼ l
  • Filtered water, 625 ml
  • Kidney beans, 375 g (raw)
  • Salt, c/n
  • Black pepper, c/n
  • Cumin, c/n
  1. The legumes should be soaked 24 hours before cooking the locro in the filtered water.
  2. Sauté the onion, garlic and greens with corn oil.
  3. Then, add the pork breast and red chorizo ​​to the sauce (defat well), with the salt, pepper and cumin.
  4. Then, add the cabutia in large pieces and pour the broth along with the legumes. Cook over low heat for 2/3 hours.
  5. Adjust salt, pepper and cumin to taste.

The meatless version of locro is just as delicious as the traditional one

By Uri Hendler, chef of the 100% plant based restaurant Let It V

  • White onion, 50 g
  • Green onion, 20 g
  • Celery, 10 g
  • Garlic, 5 g
  • Carrot, 80 g
  • Cabutia squash, 150 g
  • Potato, 100 g
  • White corn, 80 g
  • Chickpeas, 30 g
  • Frozen corn, 50 g
  • Beans, 50 g
  • Salt, 4 g
  • Cumin, 4 g
  • Smoked paprika, 5 g
  • Oregano, 2 g
  • Cayenne pepper, 2 g
  • Water, 1 tsp
  1. First, place the legumes in a container with plenty of water so that they hydrate overnight.
  2. The next day, cook them separately until they are a little more than al dente.
  3. Then, in a tall pot (minimum 30 liters), sauté the onion and carrot cut into brunoise together with the finely chopped greens and celery for a few minutes.
  4. Add 10 liters of water and the previously cooked legumes.
  5. Make a puree with the cabutia squash, add it to the pot along with the seasonings and mix until everything is well integrated and without lumps.
  6. Add the potatoes (previously cut into 1×1 cubes and boiled al dente), adjust seasoning and remove from heat.
  7. Transfer to wide trays and let cool to room temperature, stirring every 30/40 minutes. Once completely cool, transfer to a tupperware and keep cold. It can also be frozen.

The cheese complements the flavor of the cantimpalo perfectly (Illustrative image Infobae)

By Kevin Beron (@kev.cocinero).

  • 200 grams of sliced ​​cantimpalo.
  • 400 grams of mozzarella or cuartirolo cheese.
  • 100 grams of green olives, pitted or stuffed with bell pepper.
  • An onion.
  • Four eggs.
  • Oregano.
  1. In a jug of boiling water, cook the eggs for 10 minutes. Once they are ready, remove, peel and chop into pieces.
  2. Cut the onion into small cubes and fry it in oil, over low heat, for about 10 minutes. Remove it and drain the excess oil.
  3. Cut the cantimpalo into small squares, chop the olives and the mozzarella into cubes.
  4. We mix all the ingredients in a container and add oregano to taste.
  5. We fill empanada discs, close them and place them on a baking sheet.
  6. We cook in a preheated oven at medium/high temperature until golden.
  7. Optionally, you can beat the remaining egg and paint the empanadas with the beaten egg before putting them in the oven to obtain a more golden and even color.
  8. To prevent the empanadas from opening during cooking, when we close them we must try to ensure that there is no air left inside.

The stew is an essential dish in winter (Gettyimages)

By Gordo Cocina (@elgordococina).

  • 2 or 3 barbecue sausages
  • 150 grams of bacon
  • Olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 bell pepper
  • 2 sticks of celery
  • 2 carrots
  • Salt and pepper to taste
  • 200 grams of lentils (soaked for at least 1 hour in boiling water, or cooked)
  • Vegetable broth, necessary amount
  • White rice, to accompany
  1. Cut the grill sausages into medium pieces. Cut the bacon into medium pieces. Chop the onion, garlic, bell pepper, celery and carrots into medium pieces.
  2. In a hot saucepan with a little olive oil, brown the grilled sausages and bacon until they are half golden.
  3. Add the onion, garlic, bell pepper, celery and carrots to the saucepan. Season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
  4. If the lentils were soaked, add them directly to the saucepan. If they were not soaked, cook them in a separate saucepan starting with cold water, strain them when the water boils, and then add them to the sauce.
  5. Cover the ingredients with vegetable broth. Cook over medium heat for at least 45 minutes, or until the lentils are tender and the stew has thickened to your liking.
  6. Serve with white rice.

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