Argentine on Kvalifood

Chimichurri Rojo

Sun, 18 Sep 2016 19:16:51 +0100

Chimichurri Rojo - kvalifood.com

Chimichurri rojo is a modern adaptation of Argentine chimichurri that swaps in roasted red peppers as the base ingredient. Traditional chimichurri verde is parsley, garlic, oregano, red pepper flakes, red wine vinegar, and oil - no roasted peppers. The rojo variant adds smoky sweetness from charred peppers and smoked paprika. It is popular in Western cooking but not something you would find at a traditional Argentine asado. Use it as a condiment for grilled meats, roasted vegetables, eggs, or bread.

Salsa de Aji Molido

Thu, 30 Jul 2015 20:39:56 +0100

Salsa de Aji Molido - kvalifood.com

This is the spiced oil condiment found on every pizzeria table in Argentina. Called “chimichurri pizzero,” “aceite de aji,” or “pintura” (paint, because it is brushed onto pizza), it is a cold infusion of olive oil with aji molido (dried crushed Argentine red pepper), paprika, garlic, and oregano. You make it by combining everything in a jar and letting it sit overnight. No cooking involved.

Salsa Provenzal

Thu, 20 Oct 2011 12:05:35 +0100

Salsa Provenzal - kvalifood.com

Salsa provenzal is an Argentine condiment made from just three things: fresh parsley, raw garlic, and oil. Despite the French name, it has nothing to do with Provencal cooking - no tomato, no herbs beyond parsley. The distinction from chimichurri is the absence of oregano, vinegar, and chili flakes. It is served at the asado table alongside grilled meats, on french fries, grilled vegetables, and pizza.

Dulce de Leche

Tue, 22 Dec 2009 23:29:34 +0100

Dulce de Leche - kvalifood.com

Dulce de leche is an Argentine caramel made by slowly cooking milk and sugar until the milk proteins and sugars undergo the Maillard reaction, turning everything a deep amber color. The from-scratch stovetop method is the traditional approach. The condensed milk method is a widely used shortcut that produces a similar result with far less effort. Both versions are included here.

Spread it on toast, pancakes, or crepes, drizzle it over ice cream or flan, or use it as a filling for alfajores, cakes, and churros. In Argentina it is as common as jam or peanut butter.