WINE / BEER Pairing When it comes to Argentinean-style steak with chimichurri on top, I suggest keeping up with the theme and pairing it with the country’s most prized grape: malbec. Malbec is a pretty purple grape; put it next … Read More
A deliciously fresh and lightweight pasta bursting with Chimichurri Chicken flavor for an easy pasta dinner everyone will love! While chimichurri isn’t a traditional pasta sauce, it is absolutely lovely over noodles, with a fresh and slightly spicy kick similar … Read More
In Buenos Aires, the self-proclaimed pizza capital of South America, there are more pizzerias than steak-centric parrilla restaurants, and many locals proclaim that the high-rising, cheese-smothered slices rivals those of New York, Chicago, and Italy. HISTORY: Half of the Argentine population … Read More
Receta ideal preparar la masa un día antes👌Lo primero que haremos será hacer una masa previa. Para ello, disolveremos la levadura en el agua y la leche y añadiremos 70g de la harina. Dejamos reposar la masa tapada con un … Read More
Salsicce e fagioli (Sausage and Beans) Pork and beans were meant for each other—think franks and beans from the States or cassoulet from France, to take just two examples. There’s hardly anything to it: sausages are browned in olive oil, then … Read More
Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice – YES please!! WHAT IS POKE? Poke is a dish traditionally made with fresh raw … Read More
1 pound rigatoni 1 onion, finely diced 2 tablespoons olive oil 1 1/2 pounds Italian sausage 1 teaspoon crushed red pepper flakes Two 25-ounce jars marinara sauce Two 8-ounce balls fresh mozzarella, cut into large cubes 1/2 cup grated Parmesan … Read More
INGREDIENTES (para 4 personas) Las peras 4 Peras enteras 500 ml de Agua 250 g de Azúcar 1 rama de Canela o vainilla Salsa de chocolate(ocompraloecho) 30 g de Azúcar 200 g de Chocolate negro (70% cacao) 150 ml de Leche 30 g de Mantequilla en dados 50 … Read More
The dessert was reputably invented by the godfather of haute cuisine, Auguste Escoffier in Paris in the 19th century and purportedly named after the opera, La Belle Helen (the beautiful Helen) by Offenbach. Ingredients 2 whole cinnamon sticks or vanilla … Read More
