Culinary Uruguay

Culinary Uruguay

Driving a car while intoxicated is punishable in almost all countries of the world, but here it can be a mitigating factor. If you ask how to pass, the people of the country not only detailed and emotionally tell you how to, where to go and where to turn off, but spend most of the way. Every third oncoming on the streets of this country holds a thermos and a special vessel for mate tea, which sips along the way. It made openly show emotions and cheering wandering singers. Medical care in this country is free to all, with one exception — dentistry! And here is very tasty food ….

Country: Uruguay

Official name: Eastern Republic of Uruguay

Uruguay on the map of the world: a country in the southeastern part of South America, on the Atlantic coast.

It has borders with Brazil, to the west — with Argentina, on the east and south by the Atlantic Ocean. Capital — Montevideo.

Few photos

Culinary Uruguay

The feed here?

Uruguay Kitchen resembles a bright mosaic, in which intertwined Italian, German, Argentine and other specialties including Russian notes made by the Old Believers settled here. The main distinguishing feature of the Uruguayan cuisine exceptional freshness, especially meat products. Perhaps the Uruguayan cooks do not even have heard of frozen foods!

Italian melody Uruguayan culinary theme is heard in the Uruguayan pizza flavors:

-canchera, rellena (stuffed pizza)
-Por metro (meter pizza)
-Pizza la parrilla (grill)
The accompaniment sounds as Faina — thin bread and peas, a triangular slice of which is supplied with pizza and Uruguayan pasta with pesto, tuco, Salsa Blanca and stew estofado. And a powerful chord of pasta in the Italian origin of which there is no doubt: ravioli, spaghetti, lasagna, tortellini, fettuccine, cannelloni, fusilli, tagliatelle, Cappellini, vermicelli, penne rigatti, Bucatini, farfalle and so on. However, some of the sauces, paste supplied to it is known as the Uruguayan invention — it Caruso sauce (cream, meat extract, onions, ham and mushrooms).

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Uruguayan pastry has German roots, but hiding under distinctive names: facturas and medialunas (fried in oil or lard), bolas de fraile (monk balls) — the same sort of berlinese and bagels with «dulce de leche» as a filling.

The basis of the Uruguayan cuisine is meat, and cooked over an open fire, and the most that neither is on the first freshness. Business card of the local cuisine — asado a la Parrilla. It’s kind of cold cuts of beef, lamb and sausages, roasted on coals with salmuer sauce. The meat is fried for a long time on the embers on a special lattice Parrilla (resourceful Uruguayans can replace it and armored mesh of the bed).

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Other popular traditional food in Uruguay:

-guisos, estofados, pucheros — stew in different variations
-arroces — dishes like paella
-fabada — Asturian bean stew
-bacalao — dried salted cod
-milanensas — chops, breaded in bread crumbs and egg, deep fried
-filete uruguyayo — steak marbled meat
-rascualina — salty pie stuffed with spinach or chard, with whole boiled egg, cheese, and a little fried onion

Dessert and drinks

Uruguay is one of the paradise for the sweet tooth. Firstly here know how to make excellent ice cream with nuts and fruit, and secondly it is here invented insanely delicious dessert build Chakha — from sour cream, condensed milk and meringue with peaches. Calories a bit much, but it’s worth it to forget about them! And the third — a national delicacy Uruguay Dulce de Leche, which can be found in almost all the desserts, as a filling: biscuits, pancakes. Uruguay «napoleon» milhojas ALFAJOR and biscuits.

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King Uruguayan drinks mate is no doubt! Tea from Paraguay shoots oak is unique in its properties: it tones up, purifies the blood and nourishes the body. Perhaps it is for this on every corner there are people with thermos and pot-bellied calabashes. Besides tea Uruguay can offer a couple of distinctive drinks more «medio» (champagne mixed with white wine) and «Clerico» (a cocktail of wine and fruit juice).

National dishes

The most important dish in Uruguay is Assad la Parrtlla. It is made from beef, lamb, sausages — all from the right. It combines a traditional dish of friends, relatives, neighbors. To prepare Assad does not need a reason, it is itself — an occasion! Today we will test two versions of pork and beef, and for them a special chimichurri sauce.

Asado in Uruguay

Asado in Uruguay

Necessary:

600 g of beef or pork (whole piece of flesh)
2 tablespoons brandy (rice wine)
1/2 cup soy sauce
50 g of brown sugar
1 tsp garlic, crushed
1/4 tsp salt
1-2 cup water
1 tsp spice mixes for meat (cumin, basil, turmeric, pepper, rosemary)

Cooking:

Stir spices, garlic, soy sauce, salt and rice wine and marinate pork in this mixture not less than 1 hour. Pour the marinade over the pork with water and bring to a boil, add sugar and cook for 40 minutes. Then bake the meat in the oven until golden brown.

If you cook veal, beef or lamb, instead of soy sauce and wine can take half a glass of beer, olive oil and honey. In this case, the meat should marinate about one day in the oven and bake for the first 20 minutes at 200 degrees, and then at 130 degrees about 4 hours. But the best option — it is baked on the coals! Serve asado, sliced, with chimichurri sauce.

For the sauce: Mix 2 bunch chopped parsley, 2-3 cloves of garlic (the most grate on a fine grater), a bit of basil and thyme, ½ tsp pepper, 150 ml of 3% vinegar, 150 ml of olive oil, 200 ml of dry wine and salt to taste. Before use, the sauce should be insisted in a sealed container for 1-2 days.

Uruguay Cookies Alfajores — one of the most popular desserts in Uruguay.

Uruguay Cookies Alfajores

125 g butter,
3/4 cup sugar
4 egg yolks
vanillin
2 tablespoons brandy or cognac
1 tsp lemon peel
350 g flour
1 tbsp. cornstarch
1/8 tsp salt
1/2 tsp soda
1 tsp baking powder
3/4 cup coconut
1 jar of jam or caramel condensed milk

Cooking:

Beat the butter and sugar, add separately beaten egg yolks and mix with vanilla, brandy and lemon zest. In a separate bowl mix flour, corn starch, salt, baking powder and baking soda and connect with the egg-oil mixture.

If the dough is crumbly will need to add a little milk to make it elastic. To sustain the dough in the refrigerator for 2 hours. Roll out the dough 5-6 mm thick and cut out recess circles, put on a parchment-covered baking sheet and bake in a preheated 180 degree oven for 12-15 minutes until the pastry will be slightly golden (but not brown!).

When the pastry has cooled slightly fold it, gluing pairs condensed milk 3-4 mm thick and lightly pressed so that it acted as the edges. Laminated side cookie for coconut flakes, out onto a plate and sprinkle with powdered sugar.

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