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The Volga Germans who came to La Pampa brought with them traditional recipes from their country s. This is mostly caloric preparations, given that they were used to the hostile Russian winter and, in turn, often flour, eggs and water was the only thing they had to cook for a large family, so the creativity and inventiveness of women made them have to manage to prepare different dishes with the same raw material.
The customs of preparing food and meeting with the whole family were inherited by their descendants, and the typical recipes are passed from generation to generation as an indelible memory of the ancestors. With a more than different climate, in a different land, but adopted as their own on the other side of the Atlantic in the hope of a better life, those preparations are also ours.
Warenik is one of those recipes that came to these lands and became a classic of pampean cuisine with multiple variants to prepare.
What do we need to do warenik? One kilo of wheat flour, two eggs, salt, warm water or milk, and two tablespoons of oil will be enough to make eight servings.
Once the ingredients are ready, join them in a bowl to form a consistent dough and let it stand for half an hour. After 30 minutes passed, roll out the dough and cut into squares or circles. Fill the lids and cook in boiling water.
They can be served with cream, stewed onion or toast.
You have as many variants as your imagination wants. Here are some tips for all tastes. Sweet, salty and bittersweet have room for the inventiveness of those who want to prepare a good warenik.
Ham and cheese : cut creamy cheese into squares, pour them into flour and wrap in ham slices.
Apples : peel a kilo of apples, cut into cubes and place in a saucepan with a little water and sugar to taste, form a puree, let cool and the filling is ready.
Ricota : drain very well a kilo of ricotta, add two eggs, a pinch of salt and sugar to taste, and proceed to mix everything very well. To this can be added finite chopped onion rehogada in oil.
Potatoes : 300 grams of mashed potatoes, 150 grams of sauerkraut or onions sauté in oil and pepper to taste.
Meat : put in a saucepan two tablespoons of oil, half a kilo of minced meat, one onion cut into julienne, one clove of garlic, mormon and chopped olives. Salt to taste and simmer 15 minutes.
Grape : separate the grapes from the cluster, wash them very well and place them in a bowl with a little sugar and flour.
Squash: peel a pumpkin and cut it into cubes and then place it in a saucepan with a little water and sugar to taste and form a puree. Sauté one onion, add two tablespoons of flour and add to the zapallo puree.
Different and varied preparations for a dish that was born in another continent, but that we consider typical of ours, because our land is so, built with a piece of every man and woman who came to the country from different parts of the world looking for a more prosperous future and made Argentina his new home.
Sweet, salty; with grapes, with zapallo, with meat, with apples or with ham and cheese. Definitely a meal that goes well with all kinds of stuffing at all times of the day.
What is your favorite variant of warenik?
Publication Date: 14/10/2020
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