clima-header

Buenos Aires - - Saturday 12 De June

Home Gastronomy Praline, well cordobé

Praline, well cordobé

A tradition that makes a dwell in our hearts. He arrived once to stay and took an indispensable place in our evenings: blessed praline, poorly called garrapiñada.

Gastronomy
Praliné

 Just as we Cordobeses attribute the invention of fernet with coca and many other traditions,  we take the dare to rebaptize certain traditions.    For example, to the pochoclo  or pororó, we say  “pururu”.   And the  blessed recipe of our loves,  which everyone knows as  garrapiñada, is  called “ praline.”    Why? There's no reason.   Simply a visceral need to  vindicate our cordobesity  and, perhaps, to want to differentiate ourselves with some particularity.   The most special way we always find is the tongue and its hiding places...  

 

The origin of a tradition

But, while the baptism “praline” is  definitely Cordovan ,  the recipe comes from a   millennial tradition.  The unofficial history of the emergence of this  street treat refers to an Arab origin.   During the eight centuries that Muslims wandered customs in Spain. This clash of cultures gave birth to  an explosion of creativity in the gastronomic field.   As well as a kind of  appropriation and adaptation of traditional recipes.  For example, the Spaniards adopted, among other culinary wonders, the process of  caramellating nuts.  

 

The only and the best

That's how, once the Spaniards appropriated that recipe, it came to us.    Cordoba was obliged  during the Viceroyalty of the Rio de la Plata to climb from the port of Buenos Aires to Peru.   And just as, to this day, we reproduce customs that we inherited from the times of the Conquest,  we reproduce the garrapiñadas  . This is just  one more of the thousands of recipes that we have rooted.   But in this case, Cordovan praline  has a plus.   Not only is it  a delicious and easy to prepare recipe,   but the historic   local production of high quality peanuts  results  an iconic and representative snack of the city.  

 

Praline, always praline

If there is  a smell that is characteristic   of the pedestrian  center of La Docta, it is the smell of praline.  An aroma that settles on the sidewalks and falls in love with every passerby.   In the center of the city there are thousands of boutiches strategically located to  satisfy the craving of pedestrians.  Unlike other provinces, in Córdoba the garrapiñada  is not eaten alone at Christmas  . It's eaten all year round!   And, above all, in the winter season. This is  the most popular Cordovan treat.  The maximum pleasure of any Cordovan is  to savor a little piece of praline still warm while we wait for the bus in Plaza San Martín and its surroundings. In addition, it is  the quintessential whim  of any little one:  it is that no one resists the charms of its smell.  

 

Sweet inheritance

Praline puestitos  are usually passed from generation to generation.   That's why everyone has  their magic and secrets.  Families often devote themselves to marketing these small delicacies,  sweetening the hearts of all Cordobeses and falling in love with all visitors.   Praline became the economic sustenance of many families and the sweet inheritance  carried in the blood. In addition to being a delight,  it is a   super healthy and artisanal  treat  ,  which is prepared at the moment and has no artificial aggregates. We tell you how to make this traditional snack,  to travel through the flavor to the province of Córdoba.

 

ingredients

  • 1 cup raw peanuts
  • 1 cup sugar
  • 1 cup water

The key is to use the same cup for all three ingredients, so as  not to miss it in the proportions .

Step by step

  1. In a copper pot or thick bottom put peanuts, sugar and water.
  2. Bring on medium heat stirring constantly with wooden spoon until the water evaporates completely and turns into an opaque sugar.  Never stop stirring.  
  3. Lower the heat and continue to stir constantly  until the sugar takes bright amber color and sticks to the peanuts.  
  4. Very carefully overturn the garrapiñadas over a wide fountain, so that they are not piled up. Once they cool, they can get together. The whole process  lasts between 15 to 20 minutes.  

  To travel to the city  of the quartet and the fernet, with a praline.  

 

Publication Date: 24/04/2021

Share
Rate this item
0/5

We suggest you continue reading the following notes:

The homemade dulce de leche
Recetas dulces: mamones en almíbar Sweet recipes: suckers in syrup

Topics

cat1-artículos

I wrote! Reader Notes

Go to section

Comments


There are not comments

Leave feedback


Comments

Argentines around the world
Viajaros “La Tota por América”: a Rioja couple traveling around the world

Accompanied by their Caribbean dog, the Rioja couple claims that they are not tourists because they...

Health and Esthetics
Yoga Challenge - Tercera práctica ¿Te animás a la tercera clase del reto yogui?

Patrizia nos trae una clase más para que continuemos con el reto yogui, esta vez con una práctica un...

Music
Inés Estévez Inés Estévez: “No me pongo un objetivo en la música, porque ponerlo es colocarse un límite”

La talentosa actriz publicó hace unos años su álbum debut “Nude” por PopArtDiscos y en los últimos m...

Business and Enterprises
CEO de Inverpoint Argentina Quiero vender mi empresa, pero ¿cuánto vale?

La mirada profesional de Oscar Parra, CEO de Inverpoint Argentina, en un mundo que ha cambiado para...

fm-barcelona

Articles


I want to be up to date

Subscribe to our newsletter and I received the latest news