Dishes beloved on all continents
Passing the gallery A photo: Sergey Morgunov
Text: Julia Sakharova
Stylist: Fatima Cagolova
Magazine: Decor N4 (148) 2010
Argentina is an amazing country: here and the mountains (the Andes), here and the picturesque lowlands, here and the Atlantic Ocean. It is clear why the Argentine cuisine is so diverse: it is meat, and fish, and seafood. One of the most delicious dishes is grilled seafood. Young squids, mussels, tiger shrimps, scallops are fried first in a frying pan, and then on an open grill parilla and immediately served on the table. A similar dish we find in the Mediterranean cuisine. (However, the Argentine cuisine is so good that it is perfectly adapted to European taste.) Tiramisu’s favorite dessert is considered Italian by origin, although other cuisines of the world recognize it as their own. But it’s like the invention of the radio — either Popov, or Marconi ... After all, is this important? The main thing - the result, in our case - a melting in the mouth dessert. His magic taste somehow does not really fit with the ease of preparation: it is literally a few steps. No need to bake anything. The key to success - quality products and accurate, step by step, following the recipe. Tiramisu turns every dinner into a feast. But if you want to give the dinner an even more festive mood, then add a glass of good wine. For cream Prepare the cream "Tiramisu": beat eggs with sugar, add mascarpone cheese and beat all with a mixer; separately whip the cream and combine with the cheese mass. Place the coffee soaked liver and Tiramisu cream in layers in a vase. Sprinkle cocoa and garnish with chocolate.
Marina Levina, El Gaucho: “The shores of Argentina are washed by the Atlantic, rich in fish and seafood. Because of the availability of fresh seafood, Argentines like to cook them as unpretentiously as meat, namely grilled on a grill. The dish turns out to be especially fragrant if seafood is sprinkled with white wine or lightly marinated in it. It is better to use the same wine that you have prepared for a meal, then the seafood and white wine duet will be especially harmonious. For dessert, I recommend everyone to cook your favorite delicacy "Tiramisu". I use the traditional ingredients of this dessert - mascarpone cheese, savoyard biscuits, cream and strong espresso, but I recommend my own, original way of cooking and serving. ”
| | Fry the seafood in a heated olive oil, then cook on the grill. Add white wine, evaporate, salt. At the end of the preparation add the blanched peas and asparagus. Serve seafood on a plate, separately serve the sauce "Tart-tar" and lime. |
| | Gherkins and garlic cut into small cubes, add chopped parsley, mayonnaise, Tabasco and Worcester sauces, vinegar. Then finely chop the onion, squeeze and add to the sauce. To mix everything. |
Wines provided by MBG - wine merchant since 1995. We thank the restaurant "El Gaucho" for assistance in shooting.
