Classic among classics, the popular choripán has more flavor with the traditional and very good products derives from pork, elaborated in Córdoba. Roasted quinces are a delicious sour sweet suggestion.
for 2 portions
2 units | PORK SAUSAGE |
400 g. | FRENCH BREAD |
50 g. | HEADED LETTUCE |
2 units | TOMATOES |
40 g. | WHITE CABBAGE |
40 g. | PURPLE CABBAGE |
20 g. | VEGETABLES PICKLES |
30 g. | YELLOW CHILI IN VINEGAR |
Chimichurri
30 g. | CHOPPED PARSLEY |
2 units | CHOPPED GARLIC |
5 g. | DRY OREGANO |
5 g. | SWEET PAPRIKA |
5 g. | GRINDED CHILI |
100 cc. | BRINE |
50 cc. | ALCOHOL VINEGAR |
150 cc. | SUNFLOWER OIL |
40 g. | MAYONNAISE |
Roast sausages till they are well browned, then take the French bread and cut it by the half, toast it and add mayonnaise, chimichurri and vegetables, preciously cut and cleaned.
To make the chimichurri, chop parsley with garlic, add the rest of the seasonings, tepid brine, vinegar and finally the sunflower oil. Mix well and let it rest for some hours (from one day to another, is better).
We can use the conventional seasonings such as mustard in paste, ketchup, flavored mayonnaise, among others.
The origins of the cold pork meats in the region, come from original productive populations in Caroya and Oncativo zones (which compete themselves for the quality of their products), of Italian communities from Piedmont and Friuli, that reproduced the recipes they brought from their cradle. Salami, bondiola, hams, blood sausages, stuffed sausages (codeguín) and all kinds of them.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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