Morrones Rellenos

Morrones Rellenos

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Pairing: Serve with Colomé Torrontes, Calchaqui Valley – Salta, Argentina.

 

INGREDIENTS:

6 red peppers

12 tbsp parmesan cheese (2 tbsp / pepper)

12 tbsp butter (2 tbsp / pepper)

6 large eggs (1 / pepper)

6 tbsp olive oil (1 tbsp / pepper)

Salt and pepper to taste

 

INSTRUCTIONS:

Cut the peppers in half. Remove and discard the stems (optional), seeds, and membranes of the peppers.

Prepare the peppers by placing them face up and putting butter, cheese and oil into each one.

Place the peppers on the grill and crack an egg in each one. Allow them to cook slowly on the grill.

Remove the peppers from the grill once the egg is cooked and golden on the top.

Serves 6

Argentinian Empanadas

Empanadas

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Pairing: Serve with Domain St. Diego Brut Xero, Lulunta Valley-Mendoza, Argentina.

 

INGREDIENTS:

Dough

5 cups all-purpose flour

1/4 lb butter

1 tsp salt

1 cup warm water

Filling

1 lb ground beef

2 lbs onions

1-1/2 cups butter

1/2 tsp salt

Pepper to taste

1 tsp oregano

3 hardboiled eggs

Optional

5 green onions

3/4 cup black olives

 

INSTRUCTIONS:

Chop the onions finely and place them in a pan with a little butter at medium heat. Add salt and cover while cooking. Cook onions until translucent. Add ground beef, oregano and pepper. Add the olives and the green onions once the meat starts to cook.

Refrigerate the filling overnight.

In a large bowl, combine water and salt. Add flour and mix together. Add butter then knead until smooth.

Stretch out the dough to approximately 1/8″ thick and cut 24 circles (approximately 5″ diameter). Use a dough cutter or an aluminum can if you don’t have one.

Spread the dough disks, and add a tablespoon of the filling and an eighth of a hardboiled egg (small piece of white and yolk).

Wet your finger tip and wet the edges of the disk. Fold over and press the edges together or use the end of a fork by pressing it down over the edges.

Cook at 400F for 20 minutes or until golden brown.

Makes 24 empanadas.

Traditional Chimichurri

Chimichurri

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Traditionally served with grilled steak, this fragrant green sauce is an essential part of Argentinian barbecue or asado.

 

INGREDIENTS:

3-6 cloves of garlic

2 cups fresh parsley, firmly packed

1/4 cup fresh oregano leaves

2 tbsp red wine vinegar

1/2 cup olive oil

Salt to taste

 

INSTRUCTIONS:

Finely chop garlic, parsley and oregano leaves. Add the oil, vinegar, salt and mix well together.

Store in the refrigerator until ready to serve.