Skewers and salad "Primavera"
Passing the gallery A photo: Sergey Morgunov
Text: Julia Sakharova
Stylist: Fatima Cagolova
Magazine: Decor N8 (152) 2010
In the continuation of the new history of Russia, Argentina periodically arose in the minds of individual citizens, either as an analogy or as an example to follow. We really have a lot in common. This is especially noticeable if the topic is narrowed down and considered in the context of cooking, namely, one of the most beloved (both by us and by them) meat dishes - barbecue. Here we really have something to learn from the Argentines.
First, for the proper Argentine shashlik, local chefs take fresh beef tenderloin, and beef must be grain-fed - this is tender, melting in the mouth meat. Secondly, you need bacon: the pieces of beef are wrapped in it and strung on a skew alternately with sweet pepper and red onions. And if our kebab is prepared, as a rule, from meat pickled in advance, then their meat is not pickled.
A fine addition to the incredibly delicate kebab will be a delicious salad of spinach, watercress and beet leaves with dried tomatoes in oil, figs and mozzarella cheese. This is a very sophisticated version of a Mediterranean salad with tomatoes and mozzarella. You can add a glass of red dry, certainly French wine - and then all points above i will be placed.
Marina Levina, El Gaucho: "The word" pincho "in Argentina is called everything that can be strung on a skewer and fry on fire. I offer my recipe "Pincho". Take fresh beef tenderloin, better Argentinean or Australian - in this case, it should not be pickled. Blow it with a skewer with fresh sweet pepper and red onion. "Pincho" will turn out to be especially fragrant, if you use charcoal South American oak for grilling. As an accompaniment to the shashlik in the Argentine style, I suggest trying to make a salad with a beautiful name “Primavera”, which means “Spring” in Spanish. Everything is simple in it: beet leaves, spinach, basil, mint, fresh mozzarella, ripe figs. Work to prepare the dressing yourself. Balsamic cream is obtained by evaporation of balsamic vinegar with honey added. The main thing in this salad - design. Grease the plate generously with a thick dressing using a pastry brush and try to carefully, almost artfully, put salad leaves, mozzarella and figs on it. Buen provecho! ”
| | Prepared meat cut into cubes, wrap bacon. Red onion and sweet pepper clean, cut into slices. Meat, onion and pepper strung on a skewer and fry on the grill until tender. Serve with cabbage salad, chimichuri and Argentinean sauces. Recipes for lettuce and sauces are published in SALON-interior №5 (138) 2009. |
For the Pincho kebab we recommend the dry red wine Crozes-Hermitage Les Meysonniers, made from the sire grape variety in France, in the Rhone Valley. The wine is dark red in color with a violet hue, has the aroma of wild berries, raspberries, black currants and violets. The taste is balanced, with hints of vanilla and berry jam in the aftertaste. Serve at 16-17 ° C. Сrozes-Hermitage Les Meysonniers 2007, M. Chapoutier, “MBG - wine merchant since 1995”
| | Mix the prepared leaves of beet, spinach, lettuce, add sun-dried tomatoes, cut into strips. Season with olive oil, salt, pepper. Decorate the plate with balsamic cream on the edge, put cheese and figs on it, and lettuce leaves with tomatoes in the center of the plate. Put a sprig of mint on top. |
Sancerre Comte Lafond Grande Cuvee is perfect for the Primavera salad. This dark red wine has a dark ruby color and is produced in France in the Loire Valley by the company De Ladoucette. Experts note its tart noble taste with velvety tannins and a long aftertaste, as well as a delicate aroma with hints of red berries, violet, musk and tobacco. Serve at 16-17 ° C. Sancerre Comte Lafond Grande Cuvee, De Ladoucette, “MBG - wine merchant since 1995”
The wines are provided by MBG - the wine merchant since 1995. We thank the restaurant "El Gaucho" for assistance in shooting.
