Argentinian Street Food: Empanadas, helados and dulce de leche
Bringing you authentic recipes that sit at the heart of the country's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentinian ice cream; and some classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious cuisine in its rich cultural context.
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20 EMPANADAS DOUGH 20 minutes ALFAJORES Argentina Argentinian Arrange the empanadas ASSEMBLY Preheat baking paper baking tray lined black pepper bowl Brush with egg capsicum caster superfine cheese chimichurri chopped Clasico Argentino cm 5½ inch COOKING Arrange cooking immediately coriander cumquats cut out circles cutter DOUGH 1 quantity dry ingredients dulce de leche egg yolks fl oz fl oz/¼ cup g 1 lb GLAZE 3 egg golden and cooked half-moon shape ice cream ice-cream scoop Lightly moisten lined with baking little flour little water low heat MALBEC measuring cup minutes before serving MINUTES MAKES 20 mixture ml 2 fl moisten the edge olive oil Preheat the oven PREPARATIONTIME quantity of classic raclette refrigerator round of dough Saint-Paulin salt and pepper Sauté scoop or measuring sea salt Seal the edges Season with salt sliced sorbet Sprinkle a little stirring sugar sunflower oil tablespoons water and fold yolk and bake ZABAGLIONE