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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.
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.
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
200 g maní roasted without salt
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
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.
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.)
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.
1 toast of humus bread
(lentil or chickpeas)
4 cherry tomatoes
2 cheese fetas or more
2 tablespoons vinegar
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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