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“Hagamo un asado, tomemo fernet,” says the song of Los Caligaris... We changed the lyrics and made available a recipe for roasted milk.
The project Aromas Nearby of the group Cuentos en Boca brings us the best Cordovan recipes. Neighbourhoods and areas where traditional cuisine secrets are preserved and which have the registered trademark of the region. These regional productions surprise us fortheir originalityand, above all, because they form part of the cultural heritage of each province.In this case , Sole Rebelles and Juan Maaron dedicated themselves to traveling collecting traditional recipes from each sector of the city and other localities. We, from Ser Argentino, share the recipe of roasted milk.It is a recipe very similar to Argentine custard .
The name comes from the translation of a traditional Chileanrecipe, our neighboring country. Originally roasted milk, we cordobeizatedit and became “roasted milk”. Although, in reality, the origin is disputed between Chile and Peru, as is the mysterious origin of the pisco. The important thing is that it is a delicious dessert and that, in addition to being a classic Cordoba,also has its fame in Mexico and Colombia .
In Córdoba, with so many plurinational diversity, we like to take over recipes and make them famous. It is what it has to be from a province where multiple identities converge and people come to study from many different places. In addition, as good Argentines, for cooking we have only one premise: everything that can be roasted, becomes roasted. This international recipe, but Latin American, is a hit that conquered the neighborhoods of Cordoba. It is quick and easy to do. You just need the following.
Tip sweet tooth: add a can of condensed milk (optional, for more sweetness)
According to experts, roasted milk becomes tastier with whole milk. With semi-skim or skim milk, it is a little less creamy. However, it can be done the same.
Publication Date: 28/06/2020
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