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
for 8 portions
| 800 g. | POTATOES |
| 300 g. | CREAM |
| 200 g. | GRATED CHEESE |
| 8 units | EGGS |
| 200 g. | GREEN ONIONS |
| 20 g. | SALT |
| 10 g. | PEPPER |
| 100 g. | BUTTER |
Broth
| 40 g. | BUTTER |
| 150 g. | RAW HAM |
| 100 g. | ONION |
| 40 g. | CELERY |
| 1000 cc. | WATER |
| 4 g. | SAGE |
| 5 g. | THYME |
| 4 g. | SAFFRON |
| 15 g. | SALT |
| 8 g. | PEPPER |
Peel potatoes and cut them to get a round shape, as fine as possible. In a bowl, put cream, cheese, eggs, scallions chopped in Brunoise, salt and pepper. Make a good mass with all this. The mold to use, as far as possible, must be Teflon or non-sticky. Smear with butter and place making a layer of potatoes and a spoonful of the mix. Interpose till finishing. Take to a medium heat during 20 minutes. With a knife prick to see if potatoes are already tender; if not let them a little bit more. You can spread cheese au gratin. They are served to go with any dish or in a good green salad.
Broth
Toss in butter the ham, together with onion and celery. Then add water and cook for 20 minutes. Add herbs and saffron. Season and save.
Saffron is considered the golden spice. Since its origin to now, the process of recollection and the profits of its harvest are kept without changes; 160,000 collected roses are needed, one by one, you get 1 kilo of this precious spice. In Argentina, it is collected in Córdoba, at a height of between 700 to 1100 meters above sea level.
“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