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Centolla Fueguina
: Recipes from: Typical dishes:Recipes from: Argentina
800 gr de centolla 1 cebolla 50 gr de manteca 1 cucharada de ketchup 100 cc puré de tomate 250 gr de crema de leche sal y pimienta ... View more »
Fontinalis Trout from Patagonia with Mint
: Recipes from: Typical dishes:Recipes from: Argentina
several trout, preferably fontinalis and freshly caught. It is a field recipe, the amount of trout depends on the number of diners and their gluttony. that is, to evaluate according to the characteristics of the diners. be wary of very large pieces, the medium ones (minimum size allowed) generally ... View more »
Escabeche de Vizcacha
: Recipes from: Typical dishes:Recipes from: Argentina
several trout, preferably fontinalis and freshly caught. It is a field recipe, the amount of trout depends on the number of diners and their gluttony. that is, to evaluate according to the characteristics of the diners. be wary of very large pieces, the medium ones (minimum size allowed) generally ... View more »
Partridges Transpatagonica style
: Recipes from: Typical dishes:Recipes from: Argentina
3 partridges clean the partridges boil the partridges in vinegar, salt and garlic. Add 1 Knorr broth. Sauté 2 large onions and 3 chopped garlic cloves. brown the partridge and add 3 tomatoes, 2 peppers, 1 cup of rice twice as much, the pumpkin broth, 1 tablespoon of tomato extract and 2 t ... View more »
Fuegian trout with sauce
: Recipes from: Typical dishes:Recipes from: Argentina
1 or 2 trout 1 onion olive oil roquefor cheese salt and pepper sauce 4 onions 2 green onion 1/2 red bell pepper 1/2 green bell pepper 500g heavy cream 150g roquefor cheese 1 glass of white wine 2 bay leaves 1 bottle of good red wine seasonings to taste ... View more »
Carpincho a la Cazadora
: Recipes from: Typical dishes:Recipes from: Argentina
1 or 2 trout 1 onion olive oil roquefor cheese salt and pepper sauce 4 onions 2 green onion 1/2 red bell pepper 1/2 green bell pepper 500g heavy cream 150g roquefor cheese 1 glass of white wine 2 bay leaves 1 bottle of good red wine seasonings to taste ... View more »
Tucunaré without pimples stuffed with banana farofa and piracuí
: Recipes from: Typical dishes:Recipes from: Brazil
01 onion 01 packet of green scent 01 pepper 01 tomato 01 peacock bass without spine (w / 1,200 kg); 02 bananas 02 boiled eggs 04 tablespoons of tomato sauce 200 grams of piracuí flour 200 grams of cassava flour black pepper to taste salt to taste ... View more »
Baião de Dois
: Recipes from: Typical dishes:Recipes from: Brazil
01 onion 01 packet of green scent 01 pepper 01 tomato 01 peacock bass without spine (w / 1,200 kg); 02 bananas 02 boiled eggs 04 tablespoons of tomato sauce 200 grams of piracuí flour 200 grams of cassava flour black pepper to taste salt to taste ... View more »
Sun dried meat
: Recipes from: Typical dishes:Recipes from: Brazil
800g of sun meat in a single piece 1 liter of milk bottle butter (melted) 300g curd cheese cut into very thick slices ... View more »
Buchada de bode (stomach goat)
: Recipes from: Typical dishes:Recipes from: Brazil
1 large scoop 1 tablespoon dry seasoning 1 coriander sauce 1/2 cup of good quality olive oil or 200 g of bacon cut into very small cubes 2 large onions 2 tablespoons of paprika 2 tablespoons of salt 2 large bell peppers 3 tablespoons vinegar or lemon juice 6 large lemons 8 garlic cloves, c ... View more »
Seafood Chupe
: Recipes from: Typical dishes:Recipes from: Chile
500 gr of shrimp tails 6 maltones mussels 8 prawns 4 crabs salt and pepper 2 cups white bread crumbs 1 cup (240ml) milk 100 grams of grated buttery cheese 6 tablespoons of butter 2 egg yolks Aji sauce grated parmesan cheese for sprinkling ... View more »
Lentil stew
: Recipes from: Typical dishes:Recipes from: Argentina
for the broth 1/2 kilo of pork bones (ask your butcher friend that when he debones the pork carré, he gives you the ribs too) onion leek celery carrot 1 tablespoon tomato extract a bouque garní (bay leaf, thyme and parsley) for the stew 500 grams of lentils previously soaked. depending ... View more »
Buseca (stew)
: Recipes from: Typical dishes:Recipes from: Argentina
¼ kilo of butter beans soaked the night before l bald or red chorizo l piece of cow's foot bone l grated onion 200 grams of minced bacon l50 grams of bacon, chopped l chorizo, tripe removed, shredded 6 carrots, grated l cup of tomato pulp l tablespoon of paprika ¾ kilo of tripe previousl ... View more »
Panelada (Ceará cuisine, made with tripe and beef tripe)
: Recipes from: Typical dishes:Recipes from: Brazil
-1 kg of panelada (tripe, tripe, ox nail) -1 large chopped onion -2 minced garlic cloves -1 chopped tomato -1 chopped green pepper - green smell -salt -Black pepper -color (paprika) -01 bay leaf -pitted green olives -Water -lemon -olive oil ... View more »
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