Recipes from Buenos Aires to say goodbye to the year


Carpaccio and pies from Cabutia: gourmet starters

At kilometer 65 of the Pan-American Highway, in Campana, is Casa Gamboa Viñas & Bodega, with an area of ​​four hectares where Cabernet Franc, Pinot Noir, Malbec, Pinot Gris and five additional vines are grown, on a soil clayey. There is an exclusive restaurant there.

To celebrate the holidays, we offer you original dishes which are served at the center of the table to be enjoyed with the family, accompanied by wines from our vineyard.explained Ana Paula Da Cunha, general manager of Casa Gamboa.

Edward Halloway, chef in charge of the project, and Alfredo Azaretto, head chef, share their recipes.

BRESAOLA CARPACCIO

Ingredients for 4-6 people

  • Bresaola of good quality and manufacture 500 gr
  • Cucumbers marinated in vinegar with mustard seeds 300 gr
  • fresh parsley 100 g
  • Garlic 2 cloves
  • The zest of 2 lemons
  • Excellent quality olive oil w/n
  • parked parmesan cheese
  • Fresh arugula from the country

preparation

Slice the piece of bresaola as thin as possible.

Arrange them superimposed -no more than a quarter of feta- in the dish to be used, forming a sort of cover or base for the vinaigrette.

Spread all the bresaola slices with the vinaigrette.

Garnish with arugula leaves seasoned with olive oil and pepper.

Finish with filaments of grated parmesan using a micro grater or a fine cookie cutter.

Serve with Gamboa Buenos Aires wines.



CABUTIA EMPANADAS WITH SMOKED CHEESE AND LLAJUA SAUCE

Ingredients for 6 people

For the mass

  • Flour 0000 500 gr
  • 200ml water
  • Butter 10g

Mix the ingredients until a homogeneous mass is obtained.

Reserve in the refrigerator for two hours.

Work with a paddle or a kneader until you get a very thin sheet.

Cut out circles 10 cm in diameter.

Put back in the fridge

For the fodder

  • Cabutia 1.5 kg
  • 250 g of smoked cheese
  • Roasted nuts 100 gr
  • Garlic confit in olive oil 4 cloves
  • Salt without

Bake the cabutia squash in a moderate oven covered with foil until creamy.

Remove the pulp from the shell using a spoon and blend with a blender until a smooth puree is obtained. Reserve in the refrigerator.

Grate the smoked cheese and toast the nuts in a moderate oven, then chop.

Peel and mince the garlic cloves, cook in olive oil until golden brown and the oil is fragrant.

Mix the ingredients until you get a smooth filling.

Assemble the empanadas with the repulgue of your choice and cook over high heat.

For the sauce

  • Ripe tomato 3 u
  • Purple onion ½ u
  • parsley w/w
  • Garlic 1 unit
  • Grated lemon.
  • Olive oil without

Coarsely grate the tomatoes.

Chop the red onion, garlic and parsley.

Mix the ingredients and season to taste.

Serve in a casserole and accompanied by Gamboa labels.

CHAUCHAS A LA CHAPA WITH RICOTTA

Ingredients for 4-6 people

  • plump green beans 250 gr
  • Flat beans 100 gr
  • c/n garlic
  • Smoked bacon w/n
  • White onion w/w
  • Basil without
  • parsley w/w
  • ricotta w/w
  • lemon zest with
  • Olive oil without

preparation

Blanch the pods in a large quantity of boiling salted water until the desired point: a very shiny green color and a tender but firm texture.

Peel the garlic cloves and cut them into rings, peel the onion and cut into julienne.

Fry both vegetables in oil until crispy and get fries.

Perform this same procedure with the leaves of whole herbs.

Slice the smoked bacon and bake in medium oven until crispy. To book.

Work the ricotta in a bowl and flavor with lemon zest and olive oil.

To assemble the dish, the green beans should be sautéed in a very hot skillet or griddle with plenty of olive oil.

Arrange the ricotta at the bottom of the dish or plate and place the pods on top.

Finish with veggie crisps, herbs and bacon for texture and bursts of flavor throughout.

Serve with house wine.

Of the three bottled grape varieties that Gamboa offers, pinot noir, malbec and cabernet franc, which emerged with the first vinification of 2021, they recommend, due to their freshness and delicacy, to accompany the three dishes with pinot black.

southwestern delicacies

In the small town of Abra del Hinojo, municipality of Saavedra, Itamalal Bodega y Viñedos operates where Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon grape varieties grow.

To say goodbye to the year, Marian Marcenac, owner of the company, offers chicken and vegetable skewers with carrot mayonnaise; and for dessert, apricot cake.

It occurred to me to create a pairing with the apricot cake, which has an almond base and cream because it is a recipe that my grandmother made with any fruit“, he counted. This family project started in 2010 combines their trades: cook and graduate in administration. Currently, Marcenac is studying to obtain the title of sommelier.



CHICKEN AND VEGETABLE SKEWERS WITH CARROT MAYONNAISE

Ingredients for 4-5 people

For the skewers

  • Breasts 3 units
  • Smoked bacon 200 grs
  • Salt without
  • pepper w/w
  • honey 3 tablespoons
  • red pepper 1
  • Paprika 4/5 teaspoons
  • yellow pepper 1
  • Olive oil 3 tablespoons
  • green pepper 1
  • Lemon 2 units
  • Red onion 2 medium

preparation

Mix the paprika, olive oil, juice of 2 lemons and honey.

Cut the breasts into cubes and put them to macerate in the preparation.

Let stand as long as possible -if possible all night, so much the better-.

Cut the vegetables and assemble the skewers by inserting the chicken, the smoked bacon and the vegetables.

Season to taste and cook on the griddle, oven or grill.

Comb from time to time with the macerated mixture.

For the carrot mayonnaise

  • Carrots 3 medium
  • oregano 3 teaspoons
  • Basil a handful
  • Turmeric 3 teaspoons
  • Garlic 2 or 3 cloves
  • Sweet paprika 3 teaspoons
  • Olive oil without
  • Salt without
  • lemon 1
  • pepper w/w
  • Chia seeds 2 tbsp

preparation

Peel and cut the carrots into slices of about 1 cm, put them to boil for 5 minutes maximum -so that they soften a little-.

Mix or blend with basil, garlic, lemon juice and seasonings.

Add the olive oil little by little until you get the desired consistency. You can replace a little oil, or lemon, with the cooking water from the carrots.

Add the chia seeds and mix.

Recommended accompaniment: Itamalal Merlot at a temperature between 15 and 17°C.

apricots cake

Ingredients

For the mass

  • Flour 0000 250 grams
  • cream 1 tablespoon
  • Butter 125 grams
  • eggs 1
  • Powdered sugar 4 tablespoons
  • buds 1
  • salt a pinch

For almond cream and coverage

  • Butter 65 grams
  • Apricots 500/600 grams
  • clear 1
  • Apricot jam or other 2 tbsp
  • Powdered sugar 3 tablespoons
  • Sugar 2 tablespoons
  • Flour 0000 3 tbsp
  • Water 2 tablespoons
  • ½ cup almond flour
  • Powdered sugar for sprinkling

preparation

Mix the flour, powdered sugar, pinch of salt and butter just out of the fridge until you get a sandy mixture.

Add cream, egg and yolk.

Form a brioche (without kneading too much) and put it in the fridge for an hour.

On the other hand, for the almond cream, mix the butter (at room temperature) with the flour, the powdered sugar and the egg white.

Roll out the dough and place it in a mold.

Spread the almond cream on top.

Cut the apricots in half and divide

Cook at moderate temperature (170/180°C) for about 30/35 minutes, or until the edges are golden brown.

Meanwhile, in a saucepan, cook the jam over low heat, with the sugar and water, until boiling, forming a kind of syrup.

Take the cake out of the oven and brush it with the mixture.

Sprinkle with icing sugar and serve warm, with a scoop of ice cream, or with whipped cream.

Suggestion of agreement: Naturally sweet Itamalal sauvignon blanc at a temperature between 8 and 10°C.

The cuisine and wines produced in the different regions of the province of Buenos Aires are an expression of the productivity and gastronomic identity of Buenos Aires, which celebrates and shares every year the great diversity of flavors that arise from its lands.

.

Leave a Comment

Your email address will not be published. Required fields are marked *