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Home People Spectacle Jimena Monteverde: “The Argentine is good to eat”

Jimena Monteverde: “The Argentine is good to eat”

Jimena Monteverde is the cook who, with sympathy and good vibes, teaches us how to cook rich and easy. A figure on television who doesn't believe it. Not a little bit.

Jimena Monteverde

In  “Casual Mornings” , the program of beloved Jorge Guinzburg, emerged one of the TV's cooks who would stir the electronic ladle in an original way, cooler, decorked, without filters. Jimena Monteverde, heiress of  Dona Petrona  's familiarity with Sister Bernarda's practicality, plus a sweet touch in her endless clear eyes, revolutionized home cuisine in its magic of share the recipes, at all taste and rhythm. In a little over a decade Jimena, who cooked for princesses and Argentines around the world, through television, radio and books and  bestseller publications,  inaugurated a style of everyday cuisine, rich, healthy and cute. And she became a figure of the national show, which is elbbed with Marcelo Tinelli and Mirtha Legrand, without losing the essence of the babe who knocked door to door with her cakes under her arm. The Jimena essence that is not negotiated.


Q: On weekends, viewers meet Jimena for two, with  “Experts TV”  on  El Nueve  and  “La Noche de Mirtha  ” in  elthirteen,  is Monteverde a television diva?

Jimena Monteverde: (Loud) I take it as another job, I'm a normal person, zero diva. And, honestly, I'm not very bothered by the exposition.  TV made it possible to gather what I like most in a single space, the kitchen and the deal with people.  

 Jimena Moteverde


Q: How would you define your style?

JM: My kitchen I define it as everyday although now I have the challenge of sharing it from Mirtha's table. In that program I venture into gourmet recipes, more elaborate. So now I show two veins, one from a simpler kitchen, and another that is still accessible, and that holds that we can all show off.


Q: Do you have a script for your humorous moments with Juana Viale?

JM: No, not at all, and it comes out as it comes out (laughs). Sometimes you regret what you say (silence) It happened to me several times.  I'm rejodona but it's pure foam. You just don't imagine that they're going to lift it up with other intentions, and then you have to give explanations.  Sometimes the jokes I make are the same from my house. The difference is that a television studio everything is amplified.


Q: Negative side of being a television figure?

JM: I don't know if negative but if they make you think about putting more filters. And then when you say something half dislocated, without bad intention, you regret the touch. Anyway, on the balance I prefer to play with my unfiltered version. Just as I am, I did very well.  


Q: I calculate that the recipes have nothing to improvisation.

JM: That takes me a long time! I really formed a very nice team of chefs who help with recipes and preparations. Even controlling suppliers to make them the best. Until you get to the plate on the screen pass days, weeks of trial and error. The decor, the garnish, the dessert, everything has to be nice for the table either at Mirtha's, or for the houses.


Q: Do you delegate?

JM: Honestly it costs me and I'm in every detail. Even today I have a very solid team and I start to rest a little more in the collaborators. Despite that, I keep putting the spoon in all the pots!

 Jimena Moteverde


Q: Does Jimena enterprising, selling cakes from threshold to threshold, differ from Jimena star from television?

JM:  It's the same essence (pause) Now because of television circumstances I'm more exposed but the truth the day I have to cook to sell cakes, I'm not going to drop any ring. Television fame is very ephemeral, and today you can be upstairs, nobody knows you tomorrow .


Q: What does it mean to you to be defined as “entrepreneurial”?

JM:  It's a word I love. And I also encourage women to have an entrepreneurial spirit, and try to grow on their own. Have your own entrepreneurship, your own livelihood. And his freedom, too. Luckily now it's easier than when I started, and I hope it's getting easier, for women to work our own way.  

 The TV cook arrives 

Q: Did you think about this present of notes and reflectors?

JM: Fifteen years ago this started when I showed up with Jorge Guinzburg. It never occurred to me that I was working on TV as a girl.  My dream was to be a cook, no chef, cook.   I watched the cooks on TV, and imitated them as rolete, not imagining that he was going to work so much in a studio.


Q: What were your beginnings in the kitchen?

JM: At my house I was learning with my mom and grandmother. The whole childhood was to turn around the food. We were a very Italian family. Our life was going through the kitchen. My Nona and my mom were great cooks. From them I learned the love of cooking. And my first courses were obviously pasta and dough, well from  tanos.  


Q: A girl's specialty?

JM: How was the biggest, and I cooked for my four brothers, I didn't have a special dish although I stood out in sweet, puddings, cakes, breads. I really liked the pastry shop, and I spent it watching sweet recipe programs before soap operas. I didn't miss any prescription and tried to replicate it  with what was at home - with the same idea that I transmit to my followers now on TV, networks and on . From that time as a spectator appreciated Alicia Berger and Marta Ballina, and with both I was able to study. By the pastry shop I approached the Sisters Santa Cruz, where Sister Bernarda, who had not yet started on TV, gave her classes. With her I learned fantastic German recipes.


Q: And how did we get from the first ventures, a small kiosk of sweet things, then restaurant in Pilar, to the media?

JM: By chance. At the time, mid-two thousand, I was working very well with my restaurant. And on  Radio Continental  on Oscar Gomez Castañón's program, friend of my husband Mariano, was going out with a weekly prescription on the phone. Just a  channel 9  production company was about to start a program and they asked me, through Oscar, if I was encouraged to give a camera test. And it was so fast, that I showed up, debuted, and then went through various channels, including  ShowMatch madness, one of the most creative and beautiful moments of my career.


Q: Which matches his first books...

JM: Yes! It was an unexpected boom. Imagine that my first book, “Anyone Can Cook” (2011), goes for the thirteenth edition. Even at times it was first on the sales list, so you can also say that I'm a  best seller  (laughter). The books, and the fascicles, of the last decade are one of the most beloved productions of me, almost as if they were children, heh.  I really like writing for all ages, and even more so when people confess that they make the recipes and they do well.  


Q: Can anyone cook?

JM: Of course I do. Obviously you have to put love for a good meal. And there are also people who already have a certain gift.


Q: And “Any Man Can Cook”, title of your 2013 book?

JM: Although it may seem a lie many times men learn better to cook, and become better cooks, than women. I have a theory about that. It's just that man can dedicate himself to one thing. On the other hand, women have several doors open. Man can concentrate naturally, turns off the phone, opens a bottle of wine and let no one bother him (laughter) We have thousands of occupations, even with the family, and that makes men have a better end of dishes.


Q: What do you think about the barrage of cooking  realities  ?

JM: I think it's great because more people cook and eat in a healthy and homemade way. It motivates more to cook in the house.  And I feel like it's something we have to recover, lunch or dinner in our home. It's going back to the enjoyment of the moment of cooking. It also aroused in young people a new desire to learn how to cook and I love that . Everything adds to the purpose of eating rich and healthy every day. Obviously these months of quarantine stimulated the kitchen at home like never before because there was no other option.


Q: You are quite active on social networks, which were also a hotbed of recipes and recipes.

JM: Social media became the stars of the pandemic table, allowing us to accompany us from the kitchens around the world. And they also made it possible for many people with the kitchen to find an economic income.

 Jimena Moteverde

 Of princesses and princes 

Q: What was the weirdest thing that happened to you with the kitchen?

JM: I think it was when I went to cook a princess for her in Malaysia in 1997. That was the craziest thing that happened to me thanks to the kitchen, and it looked like an amazing anecdote for my whole family. Because I was pregnant with my youngest daughter, Amparo, and I didn't feel quite well, I asked to go with husband and son boy, as I didn't want to miss an unparalleled opportunity. I also didn't know for how long, it was to teach the princess's chef some of my recipes. So I planned in a hurry and no date back. And it was a film, in limousines, six star hotels, between kings and sultans.


Q. You talked about your husband, an expolist you met by your father, are you surprised when others are surprised that Mariano is “the only man” of his life?

JM: Surprise, no. That's how he gave his life. What I probably wouldn't tell my daughter today is to be with one man.  With Mariano there was also a very particular situation as I was able to make my life in a very free way, without restrictions. My libido, I think it went all to work. And I didn't have much time for other things.   So I'm not sorry for a load or an earring or anything weird.


Q: Was it a girl who imagines women of one love?

JM: No. I never imagined as a girl I was going to be with anyone so long. Just imagine that we've been through all the crises we've been going through, like any couple. Saying we were always great would be a big lie. Like everyone else, you probably have moments that you're great with him, and other moments you don't want to see it even in figurines.


Q: Does Mariano intervene in Jimena's kitchen?

JM: Ja. Not for nothing. Mariano does not cook anything, nothing, nothing. Now in a pandemic it helped me a little, I recorded the videos for networks, but the kitchen has no idea. Sometimes we get mad because I say it can't be that I don't have the slightest idea about cooking living with me. I'm assuming that's a lost battle with him.


Q: Your children?

JM: Nothing to see. Victorio, who takes care of the financial issue of our family business, and Amparo, help me a lot and work with me almost on a par. They even wash the dishes, heh.


 The argentinian table 

Q: Do we Argentines eat well?

JM:  Argentines eat very well. Even compared to other countries that eat more junk food. Our national menu has very good products in terms of quality. The Argentinean is good to eat. And I think more and more, plus we've expanded a lot and we like to try. We're a good taste buds.  


Q: The lack of variety in Argentinean food is often criticized...

JM: We are a livestock country par excellence and we have the best meat in the world, which is true. Unlike other countries it has the best fish, and has it included your daily diet.  Anyway we should eat more fish since we have a huge sea . We also have logistics, and prices, which make consumers tend more to meat than fish. It is also difficult because we historically build a food pattern, thrown into the blood, under meat and meat. But little by little the changes are taking place and it is the new generations that expand Argentine taste.


Q: What is your favorite traditional Argentine dish?

JM:  The national dish I like most is the  roast . I enjoy doing it, I enjoy eating it. It is a  beautiful Argentinean tradition  that just starts up the fire. And the time when you serve your friends and family is unpayable.  


Q: For those allergic to the kitchen like this journalist, what does Jimena Monteverde advise?

JM: Do not get complicated with a difficult recipe. Sometimes you invite a person and get frustrated trying to impress. The simple dish is the one with the most garp. A good sauce, a good milanese with a rich puree, never lose. You don't have to get complicated with gourmet canal recipes.  Always less is more. 


 Easter Screw Bomba!  



500 g of flour 0000 + extra — 2 eggs — 150 g sugar — 80 g butter — 1 tbsp vanilla essence — 1 tbsp lemon zest — 30 g yeast — 1 cup warm water

FILLING: 5 tbsp of Nutella.

COVERAGE: Pastry cream: ½ liter of milk — 200 g of sugar — 3 yolks — 3 tbsp cornstarch — 1 tbsp vanilla essence — granulated sugar, to taste.


  • I dissolved the yeast in the warm water and reserve.
  • Place the flour in a bowl, make a hole in the center and arrange there, sugar, butter ointment, eggs, essence, zest and dissolved yeast. Form a dough by mixing from the center outward. If necessary, add more flour. Once the dough is formed, cover and let it rise twice its volume, between 2 and 3 hours.
  • Once raised, the dough will be stretched on the counter with a dove. Spread with Nutella abudant and roll the dough like a pioneon.
  • You left a dough bun again, give it the shape of a thread. Place it on a butted roast and placed in the center an empty can, or something similar greyed, so that it does not lose shape in the oven.
  • Let it rise for 1 more hour. While preparing the pastry cream. Place milk, yolks, sugar and vanilla essence in a saucepan. Mix. Add the cornstarch and make sure it dissolves well. Bring over soft heat, whisking with hand whisk, until thick. Remove and immediately cover with a Ziploc film or plastic bag, so that it does not become cream. Allow to cool before use.
  • Spread with the pastry cream and put in the oven for 35 to 40 minutes at 160 — 180 °C.




Publication Date: 28/03/2021

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Rosca Pascua Be encouraged to make your own Easter Thread
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