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Let's say the truth: his name doesn't sound very Argentinian. However, although it may be inspired by dishes from other latitudes, the supreme to Maryland , as we know it, is a hundred percent national invention. Star of the porteños still lifes , has an unusual combination of ingredients in our dishes.
Fusion and miscegenation in the kitchen: from there arises the supreme to Maryland . Apparently the basis of the recipe is the Maryland Chicken, very common in the United States : breaded and fried chicken, served with French fries and with a cream sauce. That's the basis, then, but... peeero the Buenos Aires version is a local creation. Instead of cream, a bechamel (or white sauce) is made with corn (a kind of humita). Roasted walrons and sometimes cooked ham or bacon are added to it. And most importantly - fried banana , a singular guest for these lands, but very welcome to this dish.
You tempted yourself? We leave you an adaptation of Dona Petrona Gandulfo 's recipe , which was published in a 1958 book.
Publication Date: 25/04/2020
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