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Cooking the disc is a ritual in itself. Start with the fire, assemble the disc, start with a red wine and go accompanying all the paraphernalia. When we cook the album you have to have patience and a lot of time, so as not to hurry anything and everything goes according to expectations. We Mendoza loaded the disk to the car and take it to the most remote places of our mountain , there we set it up and cook anything. Or, too, it's fixed in the churrasquera of any house in the city , there we also cook anything. We leave you 3 Mendoza recipes to the disk.
A classic. Surely, your debut as a diner from a plate to the album was with the chicken. We tell you how we do it.
10 kg of finite firewood, which makes a lot of flame, or a string of poplar tablets
3 large potatoes
Salt and pepper
1 liter of water
1 flavoring broth
1 liter of white wine
1 milk cream
Turn on the fire and place the disc on top of the flame. Take a stream of oil. Once it is hot, throw the chicken prey to brown them. Leave them two minutes on each side and remove them. Place the chopped onion and carrot on the oil (already flavored by chicken fat). Once they are well sautéed, pour a little wine and chicken prey. When the wine has evaporated a little, pour a little water (previously mixed with the flavoring broth ). Once it starts to boil, throw the potatoes. During the whole process, go seasoning with salt and pepper to taste. Stir repeatedly so that it does not stick to the bottom. Improvise a cover if the disc doesn't have it. Let cook for 1 hour. At the end, place the milk cream and remove from heat.
Amazing smoky flavor for these ravioli that are cooked in the sauce itself.
750 g ravioli of the variety you like
Salt, pepper and bay leaf
2 large onions
2 large carrots
3 liters of crushed tomato
500 g ground beef
2 liters of water with flavoring broth
Turn on the fire and place the disc on top of the flame. Take a stream of oil. Once it is hot, throw the chopped onion and carrot . Once they are sautéed, place the ground meat until cooked. Then pour the crushed tomato and season to taste. Stir until boiling. Put the ravioli and ensure that they are all covered with the sauce. As the liquid evaporates, go pouring water with flavoring broth . Repeat this process for 40 minutes, until the ravioli are cooked.
It stopped being a cheap cut, like all meat in general. That's why the osobuco to disco is now a stylish dish.
5 osobuco steaks
2 large potatoes
250 g mushrooms
250 g tomato puree
250 cc malbec red wine
1 literflavored water
2 cloves garlic
1 bay leaf
Salt and pepper
Turn on the fire and place the disc on top of the flame. Take a stream of oil. Once it is hot, throw the pieces of osobuco and brown them. Spice the top side. Turn, spice the other side. The sealing time is 7 minutes per side . Move the meat towards the outside of the disc. In the center place the vegetables starting with the onion in julienne and chopped garlic, sliced carrot and potatoes, and mushrooms in the middle. Pour the wine and vegetable broth. Add up the tomato puree too. Cover. Let cook for 90 minutes. If it dries, add more broth. Grind with more salt and pepper, if necessary.
Now you know 3 Mendoza recipes to the disc that will leave your fingers wrinkled from so much suck them.
Publication Date: 31/08/2020
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