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Matambre con Rusa is already an Argentine dish, of so traditional. An unfailing Christmas, the makeshift table and the village restaurant.
There is no still life or village restaurant that should be recommended if your menu does not include our beloved Matambre con Rusa.
It's just that it's a dish that matches all over the place. The one who joined the parts is a genius. Or a genius. The killer is more of a retinue. The Russian has the humidity of mayonnaise. Textures that complement each other. They're both very cold. Traditional delicacy of Argentine cuisine, although it was not created here. Also from Christmas meals.
The Russian salad, comes from Russia, posta. It was created by the French chef of the Hotel Hermitage in Moscow, tells the story. And he had pheasant, capers and smoked salmon. Thank God they calmed down and found more accessible ingredients...
For the Russian salad: in quantities to taste
I don't even have to explain the salad. Potatoes and carrots in cubes. Add peas and mayonnaise to taste and mix.
You stretch the sludder over the counter. You put the garlic in foil. You add raw egg to make it flirt. Then the julienne carrot, sliced boiled egg and cheese.
You wind up and tie with a thread. Modern cooks do not do this, but I recommend it. And in the village, I'm sure they do it that way and it's richer than in a restaurant in Buenos Aires. From there, baked for a couple of hours. Take it out and let it cool. Silver!
Publication Date: 28/03/2020
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