This classic sauce is used to season, garnish and cook with – and every Argentinian family has their own way of making it. This version is made at Cucina to serve with steaks and empanadas.
Author: Cuisine (Cuisine Contributor1)
This classic Argentinian soup changes regionally but one important ingredient is a kind of white dried corn that gives the dish a beautiful texture, colour and sweetness. In New Zealand, it is difficult to source so at Cucina, it is replaced by creamed corn. Pumpkin is the star of this version – a dish that Pablo’s customers return for each winter.
This is a variation of a dish Pablo and his father used to make on the farm after rabbit hunting. They cooked it in a cast-iron pot over a wood-fired stove but it is perfectly achievable in a pot or even a slow cooker. Great for a cold winter’s day, it would also work well with store-bought short pasta such as penne or fusilli.
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