RegiónNORTHWEST

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BOLANCHAO WITH LEMON CREAM AND TORRONTÉS REDUCTION

This typical dessert of the region, in a bun form, is prepared crushing fruits in a mortar. In this case, it goes with a lemon cream and a Torrontés reduction.

BOLANCHAO  WITH LEMON CREAM AND TORRONTÉS REDUCTION

RegiónLITTORAL - NEA

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SURUBI STICKS WITH MILKY MAYONNAISE AND BROWNED GARLIC con mayonesa láctea y ajos dorados

The snacks of Mesopotamia have its distinction and surubí (catfish) fried sticks are a classic. Surubí with mayonnaise claims for a very cold beer, ideal for the region’s high temperatures.

SURUBI STICKS  WITH MILKY MAYONNAISE AND BROWNED GARLIC con mayonesa láctea y ajos dorados

RegiónCUYO

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PROVOLETA OF GOAT CHEESE MARINATED IN GRAPE OIL AND BEET PURÉE

The provoleta goat cheese gains in flavor after resting in the grape oil marinade. The combination is completed with a beet purée, contributing to with color and aroma.

PROVOLETA OF GOAT CHEESE MARINATED IN GRAPE OIL AND BEET PURÉE

RegiónCENTER

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MILLE-FEUILLES OF POTATO, SCALLIONS, AND CREAM IN SAFFRON BROTH

A traditional meal as the potato mille-feuilles, is richer with the contribution of the saffron from Córdoba, an example of richness and regional flavor

MILLE-FEUILLES OF POTATO, SCALLIONS, AND CREAM IN SAFFRON BROTH

RegiónPATAGONIA

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SCALLOPS WITH SMOKED PAPRIKA SCENT AU GRATIN WITH SCALES OF CHEESE AND HERBS BREAD

The bivalves of Patagonia are some of the most appreciated products by gourmets. The meaty scallops with smoked paprika scent are an ideal preparation.

SCALLOPS WITH SMOKED PAPRIKA SCENT AU GRATIN WITH SCALES OF CHEESE AND HERBS BREAD

RegiónCITY OF BUENOS AIRES

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STUFFED ROLLED BEEF (MATAMBRE) WITH RUSSIAN SALAD

It is a dish synonym of home celebrations, is always present in every familiar Buenos Aires parties. It is the famous matambre stuffed whit Russian salad with infinite recipes which give it different touches. It is a real classic in fest times and in restaurants it is one of the most traditional hors d’oeuvre.

STUFFED ROLLED BEEF (MATAMBRE) WITH RUSSIAN SALAD

RegiónPROVINCE OF BUENOS AIRES

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RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE

Ravioli with ricotta and spinach are an old tradition. They used to be prepared every Sunday at homes. The filling can vary, replacing the basic recipe for brains and borages. In this case, the classic stew is replaced for a soft three tomatoes sauce.

RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE
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Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

Learn more about the original book.

About the book