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A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. [5] Sorrentinos: pasta A type of ravioli created by immigrants from Sorrento, Italy Vitel toné: meat dish cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas ...
A popular cake that is the Argentine variant of the French pastry mille-feuille. [3] It consists of various layers of puff pastry alternating with layers of dulce de leche and a top glazed with meringue. Rogel is considered a classic, and a wedding cake favourite. [4] Tortas fritas Flour, animal fat, eggs, water, oil Fried dough dusted with ...
Another feature of Argentine cuisine is the preparation of homemade food such as French fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen as a way to show affection. [3] Argentine restaurants include a great variety of cuisines, prices, and flavours. [3]
Bondiola sandwich (Spanish: Sándwich de bondiola) or bondipan is a sandwich made with thick slices of pork shoulder. They are commonly sold by street food vendors and restaurants in Argentina.
In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients. Mazamorra is usually made with the same boiled maize used to make locro.
In the original recipe, the pasta was shaped with the border of a cup. [6] There are gluten-free and vegan recipes, with the dough made of rice flour, water and oil . [ 14 ] [ 15 ] The sauce for Sorrentinos in the original recipe is the "Véspoli's sauce", a mix of melted cheese, spinach and basil.
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Revuelto Gramajo (English: Gramajo Scramble) is a common hash dish in Argentine and Uruguayan cuisine consisting of fried julienned potatoes, ham and eggs. [1] The dish can be adapted to use any ingredients the cook may have on hand, including peas, other fresh vegetables, fish, pork, and other meats. [ 2 ]