Last Friday, Road welcomed its newest participants from Australia and surprised the more expierienced Roadies with an Argentine dinner. It wasn’t just a dinner, it was a five course feast including some of the most important foods in Argentina paired with some delicious local wines and beers. For all those who asked for recipes and the ways of preparation: Everything is explained here. You can even surprise your parents and friends once you’re back from Argentina. Most of the ingredients you can find at home, too.
First Course: Picada with Beer
Pretty easy to prepare but the best to welcome the guests. The word picada means chopped in Spanish and the picada is often served on large platters. A traditional Argentine picada has to include the following ingredients but it can be expanded almost endlessly:
- Fiambre, which basically means sliced meat and the most used ones are different types of salamis and hams
Second Course: Humita (Andean Corn Stew) with Torrontés
Humita is a traditional Andean dish from pre-Hispanic times and popular in Argentina, Chile, Bolivia, Peru and Ecuador. In every region, it is prepared slightly differently but all variations contain corn as their main ingredient. Even within Argentina, there are several different ways of preparation. We chose the “humita a la olla” version which means that all ingredients are cooked directly in a pan. The ingredients for four people are:
- olive oil
- 1 onion, 1 spring onion, and 1 red bell pepper; chopped
- grated kernels of 8 fresh corn ears
- 400 grams of grated “Zappallo” (a type of Andean squash/pumpkin; use a rather sweet one)
- 100 grams of Cream Cheese
- one cup of milk
- some water (if desired, for consistency)
- different spices (chili powder, paprika, 1 bay laurel leaf, cumin, salt, pepper and, if you like it, a spicy chili pepper)
- 100 grams of grated cheese
Sauté the onions and bell pepper in oil until translucent then add the corn and pumpkin. Season with spices and add the cream cheese and milk until ingredients are just covered. Simmer for 20 minutes until creamy, stirring occasionally to prevent sticking. If the stew gets dry, put some water. Add the cheese and let it melt during five minutes. Prepare the humita on plates and add chopped basil leaves for a green touch.
Torrontés is a unique white wine from the Northern provinces of Argentina.
Third Course: Choripán con Vino Tinto
The name choripan comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (crusty bread). The sausage normally comes hot off the grill but it can also be prepared in a pan or in the oven. If you stick a fork in it a few times before frying the fat will run out which could prevent some stomach ache. Especially famous is the butterfly (mariposa) cut for which you cut the chorizo in half lengthwise and it is customary to add chimichurri (an uncooked sauce of finely-chopped parsley, oregano and garlic in vinegar and oil).
Fourth Course: Empanadas de Carne con Malbec
It’s not an Argentine invention, but definitely a classic: the Empanada! In Buenos Aires, you can’t walk a block without passing by an empanada place. Here is a recipe for its most common filling, the ground beef empanada.
For further instructions on how to wrap them up, you can also ask some of our current Roadies!
Fifth Course: Chocotorta
It’s so easy to prepare and so delicious to eat: the chocotorta! A must-eat in Argentina..
- Beat one pot of dulce de leche with one pot of cream cheese until mixed.
- Prepare a bowl of coffee.
- Open 3 packages of Chocolinas (For celiacs check out galletitas Smams)
- Layer the dulce de leche mixture in a pan with the chocolate cookies soaked in the coffee. Continuing altering layers of dulce de leche and cookies. …
- Place in the freezer for a few hours.
Thank you to all those who came to our dinner. For all culinary questions about these recipes, please direct your querries to head chef, Simon, at firstname.lastname@example.org!