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Recipe ingredients and directions:

4 trout, cleaned and boned (3/4 – 1 lb each)
1 small onion, peeled and sliced
4 green onions, thinly sliced
1/3 c. olive oil
2 medium bay leaves, each broken into 4-6 pieces
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
Salt, freshly ground black pepper

Procedure
Preheat oven to 350 degrees. Over medium heat, gently saute the sliced onion in 2 tablespoons
of olive oil for about 2 minutes. Add green onions and cook for another 2 minutes until softened
but not brown. Stir in fresh thyme and bay leaves, and set aside for a few minutes to cool. Salt
and pepper the trout and brush inside with remaining olive oil. Portion the sauteed onions
evenly inside the fish. Carefully close fish and fold each into a separate piece of parchment
paper or aluminum foil, folding to seal. Set on baking sheet and bake for 15-17 minutes. Let
the packets stand for a minute after removing from oven. Serves 4

Category: Argentinian Recipes

Recipe ingredients and directions:

TORTILLA CAMPESINA (Potato Pudding)

olive oil
4 onions
100 grams smoked bacon, chopped
1 teaspoon garlic powder
1 kilo boiled potatoes with skin and
cut into dice
olive oil
6 tablespoons cream
2 teaspoons paprika
salt and black pepper
12 eggs

Chop the onions and saute them in a some oil
with the bacon.
Mix the rest of the ingredients and
seasonings and add the onion and bacon
mixture.
Add the beaten eggs, and pour the mixture
into a greased oven-proof baking dish.
Cook in a medium oven until the eggs are
set and the top is a bit browned.

Category: Argentinian Recipes

Recipe ingredients and directions:

Serves 4.

Preparation time: 15 minutes
Cooking time: 30 minutes
Wine: S�millon from Mendoza

a small onion finely chopped
3 tablespoons oil
a pinch of saffron
one liter fish stock
3 tablespoons rice
one tablespoon finely chopped parsley
16 mussels
salt and pepper

Instructions

Fry the onion in a pan until brown, add the boiling stock and the saffron; let it simmer
for a few minutes.
Add the rice and let it simmer for ten minutes, until it becomes tender.
Ponerle entonces el arroz lavado, sobre este las arvejas, choclo y tapar, hacer hervir
despacio durante 10 minutos. Incorporarle entonces los duraznos cortados por la mitad,
tapar y hacer hervir 10 minutos m�s. Llevar a la mesa en la misma cazuela

Wash the sand from the mussels, remove them from their shells and chop them up.
Add to the soup and finish cooking the rice, keeping the pan covered.
Add salt and pepper. It can be served in bowls, cups or soup-plates, with a generous sprinkling
of chopped parsley.

Category: Argentinian Recipes

Recipe ingredients and directions:

4 large green apples
lemon peel
sugar
raisins
1 egg yolk

Preparation:
Cut up the apples. Cover well with cold water. Add a few slivers of lemon peel. Sugar to taste
and cook until apples fall to piecs. Put through sieve. Add a few soaked and seeded raisins.
Whip in an egg yolk and serve.

Remarks:
Makes 4 servings.

Category: Argentinian Recipes

Recipe ingredients and directions:

7-9 lbs. leg of lamb
2-3 lge. onions, sliced
8 or 10 oz. wine
salt, pepper to taste

Vegetables:
3 or 4 tomatoes
3 or 4 green peppers

Sprinkle sliced onions with salt. Crush with hands and set aside. Bone and cube lamb in 1�-2"
pieces. Cut out all gristle and muscle. If lamb has good flaky white fat, leave some on
meat. Sprinkle cubes liberally with sliced onions and add approximately 5 oz. of wine.
Mix well. Cover and let marinate in refrigerator 2 or 3 hours. Later add 3 or 4 more ounces of
wine. Mix well, cover and refrigerate again until ready to cook.

When fire is ready, skewer meat and barbecue. Skewer vegetables on separate skewers as they
will cook faster. Add cooked tomatoes to cooked meat, crushing them so juices will blend in
with meat. Peel peppers, cut and serve on side.

Serves approximately 10-12

Category: Argentinian Recipes

Recipe ingredients and directions:

Sandy Lemon Cookies
Ingredients
1 c. margarine
1 c. sugar
3 egg yolks
1 Tablespoon brandy
1 teaspoon vanilla
grated zest of 1/2 lemon
2 1/4 c. cornstarch
1 3/4 c. flour
1/2 teaspoon soda
2 teaspoons baking powder

filling: Dulce de Leche, grated coconut

Procedure
Preheat oven to 350� F. Beat the margarine with sugar; add egg yolks one by one and beat well.
Add brandy, vanilla and grated lemon zest. Mix cornstarch, flour, soda and baking powder,
and slowly stir in to make a soft dough. Roll out about 1/4 inch thick and cut out with a
2 inch cookie cutter. Bake on greased cookie sheets approximately 12 minutes (the cookies
don’t change color). Remove very carefully from cookie sheets with a metal spatula. When cool,
fill pairs of cookies with dulce de leche and a sprinkle of grated coconut. Makes
about 3 dozen cookies.

Dulce de Leche

1 can sweetened condensed milk

Procedure
Lay unopened can of condensed milk in a medium-sized saucepan of hot water. Cover and bring
to a simmer. Keep water level above the top of the can and continue to simmer for 3 hours. Inside
the can the sweetened milk and sugar will caramelize to a lovely dark brown. Allow can to come
to room temperature before using to fill cookies.

Category: Argentinian Recipes

Recipe ingredients and directions:

POLLO RIO NEGRO (Marinated Chicken)

1 whole chicken, about 2 kg
lemon juice
1 onion, cut up
2 carrots, sliced
1 bay leaf
1 teaspoon rosemary
salt and pepper
1 glass of white wine
1 apple, grated
1 tablespoon of sugar

Wash the chicken, cut it in pieces and
season well with salt and pepper. Place in
a glass baking dish and add the onin, carrots,
bayleaf, rosemary and wine. Cover with
foil and place in the fridge to marinate
for 24 hours.
Roast in the oven, in the same dish covered
with the same foil for one hour.
Meanwhile, grate the apple and mix it with
the water and sugar. Take off the foil,
cover the chicken in the apple mixture and
continue cooking for 20 minutes more until
the chicken is browned.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 1/2 cup all purpose flour
1/2 teaspoon baking powder, double acting
1/2 teaspoon salt
1/2 cup butter
3 tablespoons cold water
1 cup quince paste, prepared
2 tablespoons quince paste, prepared
confectioner’s sugar

Preparation:
Preheat the oven to 350 degrees (F). In a large bowl, combine the flour, baking powder and salt.
Add the butter and, working quickly, use your fingertips to rub the flour and fat together
until they look like flakes of coarse meal. Add the water, a few teaspoonfuls at a time, and press
and knead gently with your fingers until the dough can be gathered into a compact ball. If the dough
seems crumbly, moisten it with a little more
water to make the particles adhere.

On a floured surface roll out the dough into a large circle about 1/8 inch thick. With a 4 inch
round cookie cutter (or a pot lid or plate and a pastry wheel), cut the dough into as many
rounds as you can. Then gather the scraps into a small ball, reroll, and cut into similar rounds,
continuing the process until all the dough has been used.

Place 1 tablespoon of quince paste in the center of each round. Moisten the edges of the
round with a finger dipped in water, fold the dough in half and press the edges firmly shut
with your fingers. Then seal them further by pressing the outside edges with the tines of a
table fork. Place the cookies on one or two lightly greased cookie sheets, and bake in the
center of the oven for 15 to 20 minutes, or until they are golden brown.

With a spatula, transfer the cookies to a cake rack to cool. Dust them lightly with confectioners
sugar before serving.

Remarks:
Makes 18 crescents.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 pork loin roast, 3-4 lbs., boned and tied
2 teaspoons minced garlic
1/2 teaspoon paprika
1/2 – 3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon cinnamon
1 bay leaf
1 Tablespoon water
1 Tablespoon lard or vegetable oil
1/2 c. dry white wine

Procedure
Combine all seasonings except bay leaf in a small bowl. Add water and mix into a paste.
Set the pork roast in a casserole dish and cover it all over with spice mix; break the bay
leaf in half and set it on top. Cover and chill 2-3 days, turning meat from time to time so
that it marinates evenly.

Remove pork loin from refrigerator and let stand at room temperature for about an hour before
cooking. Preheat oven to 375�. Over medium high heat, heat a heavy pot or skillet (one that can
go into the oven) with 1-2 tablespoons
lard or vegetable oil. Brown meat on all sides until golden. Scrape the rest of the marinade
over the meat, pour 1/4 c. white wine in pan, and cover. Cook in oven for 1 – 1 1/2 hours
or to an internal temperature of 170�. Add a few tablespoons water if necessary to keep
juices at bottom of pot from burning, and remove cover for last half hour of cooking. Remove
from oven and let roast sit 15 minutes before carving. Add another 1/4 cup white wine to the
pan and bubble a bit to loosen baking juices; you should have about 1/2 – 2/3 cup of dark
brown pan juice. Carve the meat into slices and spoon juices over them. Serves 4-6

Category: Argentinian Recipes

Recipe ingredients and directions:

Saddled Breaded Cutlets

2 lbs. thin steaks
3 eggs
bread crumbs
salt, garlic powder, parsley, lemon juice
cooked ham, sliced
provolone cheese, sliced
eggs
1 lemon
oil for frying
Instructions

Tenderize the steaks by pounding on them with a meat tenderizer. Lightly beat the egg(s)
with a fork and add salt, garlic powder and chopped parsley. Mix. Pass the meat through
the egg mixture, and then through the bread crumbs. You can use either plain bread crumbs,
or "Italian" style. Coat well.

Fry in olive oil until done, usually a couple of minutes on each side. You can also
bake the milanesas on the oven – for a less fatty alternative. If you fry them, make
sure to use a few paper towels to drain the oil.

Fry the eggs.

Put a slice of ham and a slice of cheese on the milanesa. Put them in the microwave or
the oven for a few minutes until the cheese melts. Place a fried egg on top and serve.

Category: Argentinian Recipes

Recipe ingredients and directions:

10 thin slices of meat (breakfast steaks)
1 egg
3 Tablespoons oil
1 Tablespoon vinegar or lemon juice
2 teaspoons oregano
1 teaspoon chopped parsley
Salt & pepper
Fine dry bread crumbs

In large bowl, mix all ingredients except meat. Add meat and mix. Let them sit for at least
one hour in fridge.

Place bread crumbs in large pizza or cake pan. Place slice of meat on the crumbs and cover
with more crumbs. Press down with your hands. Turn meat over and repeat.

Place milanesas on large oiled cookie sheet with high sides. In gas oven, cook directly over
flame on "floor" of oven. Turn over once and lightly brown. Serve with ketchup (or mayonnaise,
if you’re an Argentine).

Category: Argentinian Recipes

Recipe ingredients and directions:

1 large Flank steak — butterflied

1/4 cup Red wine vinegar

1 teaspoon Garlic — finely chopped

1/2 teaspoon Thyme — dried

1 bn Spinach

2 Carrots, peeled — cut in

lengthwise

2 Eggs, hard-cooked — cut in

lengthwise

1 medium Onion — thin sliced and

into rings

2 tablespoons Parsley — finely chopped

1/2 teaspoon Red pepper flakes

1 teaspoon Sea salt

2 tablespoons Vegetable oil

2 cups To 3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.

Pour over the meat and let marinate for 1 or 2 hours at room temperature.

Preheat the oven to 375 degrees F.

Wash the spinach under cold running water; drain and trim off the stems.

Spread the leaves evenly over the meat. Lay the carrots, in rows, across

the grain of the meat. Place the egg quarters between the rows of carrots.

Scatter the onion rings over the eggs and carrots, then sprinkle the

parsley, red pepper flakes and salt over all. Carefully roll up the meat

with the grain, jellyroll fashion. Secure with toothpicks and lace up with

string. Or tie with string at 1-inch intervals.

Heat the oil in a dutch oven. Add the meat and brown well on all sides.

Add the stock, cover tightly, and bake for 1 hour.

Remove the matambre from the pan to a board and let rest for 10 minutes.

Using a sharp knife, remove the strings and cut the roll into 1/4 inch

slices. Arrange on a heated platter and moisten with a little of the

cooking broth.

To serve cold: In Argentina, the matambre is poached, then removed from the

pot and pressed under weights until the juices drain off. It is

refrigerated until chilled, then served as a hors d’oeuvre, cut into thin

slices.

Category: Argentinian Recipes

Recipe ingredients and directions:

Special Note :

The key point of this recipe is the so called "grasa de pella"

It is a liquid fat obtained by melting in a skillet pieces of veal fat

you can ask to your butcher.

They discard these pieces of fat after trimming the meat for steaks.

At the end of process, filter the liquid fat through a tea colander to

eliminate solids.

Producing the ingredient in this way instead of purchasing it, guarantees

the homemade taste and avoids unpleasant surprises.

Dough:

1 Kg. or 2 pounds of white flour

1 egg, salt, water

250 g. or � pound of "grasa de pella"

Combine flour and salt in a bowl.

Pour in the tepid liquid "grasa de pella", the entire egg and water

until reasonable well combined.

Turn out on a floured surface and knead until smooth.

Leave 15 minutes to rest covered with a moisted cloth.

Roll on the dough with a knead-stick stretching until 3 milimeters thick.

Cut circles aproximately 5 inches in diameter.

Filling:

2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters

thick.

With a sharp knife cut it in small cubes 5 milimeters wide.

It can be used minced meat from the butcher but this is not the

right "criollo" way.

2 large onions minced well chopped.

2 tablespoons of paprika

1 tablespoon of dried crushed red pepper(flakes)

2 cups filled of "grasa de pella", salt

Heat the two large cups of "grasa de pella" in a saucepan until liquid.

Saute in it the chopped onion until soft but not brown.

Retire from heat and add the chopped meat, paprika, crushed red

pepper and salt to taste.

Turn for mixing very well.

Let the filling become cold and then refrigerate until it solidifies.

This is the secret for juicy empanadas.

Final setup:

Place a portion of filling in the center of each circle of dough

and add a green olive without core.

Lightly brush the edges with water and fold the dough over the filling.

Crimp the edges securely by pressing them with a fork or make overlaped

small folds along the line of union of the edges as a sort of seam

called "repulgue".

Make sure it remains securely closed.

To bake:

Preheat the oven to 375�F(180�C). Arrange the empanadas on a buttered

cookie sheet. Brush the tops lightly with egg yolk or butter and bake

until light brown.(aprox. 15 minutes)

To saute:

Heat enough oil to cover the empanadas in a saucepan over high heat.

When very hot,sink the empanadas until light brown. (aprox. 5 minutes)

Verify the temperature of oil. It must be very hot.

Throw a small piece of bread into the pan to check it.

The bread will be surrounded by bubbles when oil is ready.

In both ways of cooking wait 15 minutes before eating.

The filling has a high thermal inertia and burning your tongue

will not help to enjoy this delicious typical argentine meal.

Category: Argentinian Recipes

Recipe ingredients and directions:

3 eggs
3/4 c. sugar
2/3 c. honey
1/2 c. strong coffee
1/2 c. vegetable oil
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
2 1/2 c. self-rising flour
1 1/2 teaspoons cinnamon
1/2 c. finely chopped almonds or walnuts

Procedure
Preheat oven to 350� F. Lightly butter the sides of a 9" cake pan, and set a circle of parchment
paper in the bottom. In a mixing bowl, combine sugar and eggs. Beat at high speed for several
minutes until mixture is very thick and color lightens. Stir in honey, coffee, oil,
orange and lemon juices, and grated peel. In another bowl, stir together flour, cinnamon and
nuts, and stir into honey mixture just until moistened. Bake for 25-30 minutes at 350�
until barely cooked in center. Cool on a wire rack for five minutes; gently turn out of pan and
cool another half hour. Sprinkle lightly with powdered sugar and serve with strong coffee.
Serves 8-12

Category: Argentinian Recipes

Recipe ingredients and directions:

1 � l. milk
300 g. semolina (use cream of wheat if not available)
100g. parmesan cheese
100g. butter
2 yolks
pinch of nutmeg
salt

Instructions

These gnocchi have the consistency of soft cookies. They are also a good dish to take to
school when they ask for an Argentinian dish (though I imagine this is really Italian).

Boil milk with salt, add semolina slowly, mix with a wooden spoon. Let boil for a few minutes
until achieving medium consistency.
Take out of heat, add butter, cheese, nutmeg and yolks.
Mix everything.
Spread and cut with a cookie cutter, sprinkle with additional parmesan cheese and cook
at 350F for 20 minutes.
Serve warm.

Category: Argentinian Recipes