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3 Cordovan recipes par excellence

We tell you 3 quick recipes for breakfast or snack made in Córdoba to experiment in the kitchen during this quarantine.

Gastronomy
Tostadas francesas a la cordobesa

 In Córdoba we have thousands of recipes of our authorship, because creativity constitutes and inspires us in cooking. In this case, we will tell you  3 quick recipes  for you to have fun in the kitchen in the  Cordovan style  , which are delicious dishes and snacks that have as protagonists the  Cordobese fruits.  That's why they are  regional recipes  that delight us and we love in this part of the country, in this case, we bring you the tips and culinary secrets of  3 leading chefs  from the province who  share us their procedures . In the framework of the “Enjoy #CórdobaDesdeTuCasa” campaign, these kitchen specialists give us  their greatest secrets. 

Cordovan peanut grisines in 4 steps

The chef and gastronomic advisor Alejandro Chaijale gives us a very simple and Cordovan recipe. Get ready to make some Italian type grisins, but Cordovan. This is a quick,  simple and delicious recipe. Made with  linen, black sesame  and, of course, the inaltable  Cordovan peanuts. 

ingredients
  • 1 kg flour 000

  • 10 g baking powder

  • 25 g salt

  • 450 cc water

  • 60 g butter

  • 120 cc olive oil

  • 40 g flax

  • seeds 40 g black sesame

  • seeds
  • 200 g maní roasted without salt

Procedure

1.Mix the flour with salt and yeast.  Add water  and oil, knead vigorously until you take the dough well. Add the ointment butter and seeds. Seeds can be the ones you want and like the most, or replace with grated cheese, dehydrated onion, oregano and other seasonings. Also add the coarsely chopped roasted peanuts to the mixture.

2. Continue kneading until a  tender and soft dough is achieved. 

3. Let leaven until doubling its volume and then divide into small portions of dough,  make thin rolls  and place on plate.

4. Bake at 200 °C until golden brown

French toast in Cordoba in 5 steps

 Gabriela del Río,  as a reference for Capilla del Monte and “I knew you were coming Pastry and Restaurant”, shares with us  a very creative idea in the Cordovan style.; easy to do to get out of trouble.  French toast, for a breakfast or snack of champions. 

ingredients
  • 1 egg

  • 1/2 cup milk

  • Quantity to taste cinnamon powder

  • 1 tbsp chewed sugar

  • Amount to taste of honey

  • Quantity to taste Sugar

  • Quantity to taste of butter

  • Thick slices from lactal bread or country bread ( other variants  can be slices of wholemeal bread, French bread, croissants, Easter thread, etc.)

Procedure
  1. Beat the egg together with milk, cinnamon powder and a tablespoon of chewed sugar. Book.
  2. Heat the preparation and dip the bread slices (preferably they have to be 1.5 cm wide).
  3. Place a frying pan in the oven and,  when it is hot,  prepare a caramel with sugar and honey.
  4. Pass the slices of bread on the caramel, just start to take color.
  5. Serve hot and spread with a sheet of butter.  Ricazo! 

Poached egg well cordobé

The genius of  Diego Castracane  at the Madre restaurant, located in Villa General Belgrano, proposes a  simple but refined recipe  . The poached egg is perfect for breakfast or an  evening/evening brunch .  It is a well cordobé poached egg that brings elegance to the kitchen of vagrancy. 

ingredients
  • 1 toast of humus bread

  • (lentil or chickpeas)

  • 4 cherry tomatoes

  • 2 cheese fetas or more

  • 1/2 avocado

  • 1 egg

  • 2 tablespoons vinegar

Procedure
  1. Have all the complements of the dish ready and put 600 cc of water to boil
  2. Toast the bread, spread the humus (or any sauce you like)
  3. Dispose the cheese, tomatoes and avocado on the toast. Leave ready for the egg
  4. .
  5.  Pay attention! , that this is the most difficult part: once the water is ready, add the vinegar, with the handle of the spoon turn the water doing centrifugal effect and break the egg incorporating it into the water, continue to rotate to wrap the white to the yolk. Leave the egg in water from 1 minute to 1 and a half minutes, no
  6. more. Plate the egg on toast. There are many variants  , you chose which one you like best. 

Here's  a couple of options: 

  • Toast, arugula, tomatoes, egg

  • Toast, cream cheese, beets, egg

  • Toast, brie cheese, arugula, egg

The important thing is that the egg is poached and not cooked

And you... Which of all the options are you staying with?

Publication Date: 30/09/2020

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