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We Cordobeses are chimichurreros . For a chori to be very original of this land, you can not miss this special chimi recipe. Actually, you can't miss any recipe that is roasted. In Cordoba, poio, asau and chori are eaten with a good chimichurri .
And if there is no, it's not asau . And if there isn't, we do it.
That is why it is very important to take into account all the necessary ingredients . Because, with special Cordovan herbs, the chimi can not fail . If you order a chori on the costanera (quote from many), ask him to add his special seasoning to it. The choripanero is going to know what it is. It's just that the chori is Cordovan , but the secret of everything Chegusan is the chimi. That's why every business puts its style, its magic, its hint of love to be unique . However, there are some tips and steps to follow that we all use. There are ingredients that can not be missing. And that's why we tell you here.
If you want to surprise the family, with a good seasoning, do not hesitate to prepare this salsite of love, which is a pump for the palate and a caress for the heart . In Cordoba, if you fall to one with the special chimi, you are loved by everyone. Actually, taking the time to make a chimi, let it rest, and share it, is a way of saying I love you in Cordovan . The good thing is that it's a vegetarian seasoning. I mean, for everyone, everyone and everything... if in the roast they paint the vegetables, the chimi is unconditional. It doesn't fail. For roasted potatoes, for a morroncito or for eggplant. A spoonful of chimi gives the special and gourmet touch to every meal.
What is necessary for a good chimi, is to have a series of seasonings in the cupboard. And, in addition, some fresh aromatic ones, such as parsley.
The infaltables :
Also, try to do it with time. If you know you're eating a little asadito tomorrow, make the chimi today, so I can rest and grab all the gustito.
Keep it in the fridge and in a closed tupper makes your chimi explosive.
It is very important to ensure that all ingredients are well mixed and integrated. The amount of each ingredient is at ease, and depends very much on the event in which it is going to be used. The Cordobeses, when we make chimi, we mutine , and make big jars. Since it is a seasoning that does not expire and that, with the passage of days, it becomes tastier.
Do you encourage you to make a Cordobé chimi?
Publication Date: 26/03/2020
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