INTRODUCTION

Introduction

Clasico Argentino

Las Empanadas

Los Helados

LAS EMPANADAS

Empanadas of the world

Empanadas

THE BASICS

The ingredients

The recipes for the dough

El Repulgue—the traditional decoration

The folding

The edging

Sauces

MEAT EMPANADAS

Clasico Argentino

Salteña

Cordobesa

Tucumana

Carne picante

Choriempa

Sweet & sour chicken

Chicken & coriander

Lamb—‘Patagonia style’

Gala—duck confit & foie gras

VEGETABLE EMPANADAS

Spinach & cheese

Corn & coriander

Leek

Silverbeet & pumpkin

CHEESE EMPANADAS

Ham & cheese

Porteñita—mozzarella, bacon, prunes

Fugazzeta—cheese & onion

Blue cheese & celery

Cheese & mushroom

Caprese—tomato, mozzarella, basil.

FISH EMPANADAS

Lemon tuna

Prawn & avocado

Calamar

SWEET EMPANADAS

Mini empanadas —dulce de leche

Pastelito de batata—sweet potato paste

Pastelito de membrillo

Apple, pear & pineapple

Banana rolls—with spices and coconut

LOS PICA PICA

Tiradito de lomo Argentino

Duck breast—‘like a ham’

Burrata di bufala—& grated tomatoes

Marinated artichokes

Beetroot—& fresh goat’s cheese

LOS HELADOS

ice cream

THE BASICS

The secrets of argentinian ice cream

Sauces & toppings

ICE CREAMS

Dulce de leche

Vanilla

Chocolate

Zabaglione

SORBETS

Strawberry

Raspberry–malbec

Mango

Banana

Melon

Maracuyá

SUNDAES

Clasico sundae

Don Pedro sundae

Choc-Pumpkin assiette

Banana split

LOS DULCES

Dulce de leche—pride of Argentina

DULCES

Traditional dulce de leche

Dulce de leche ice - cream bonbons

Mini alfajores

Coconut alfajores

Garrapiıñadas—praline almonds

Preserved cumquats

BEBIDAS

The tradition of mate

Iced mate—lemon verbena & clementine

Clerico

ANEXOS

Glossary

Acknowledgements