piazzola

CheGuevara's recipe is good but by all means not the original and the only one either. there are many recipes these days . One thing though, oregano and paprika in Argentina are kind of different taste to the rest of the world although I have found Macedonian republic's coarse crushed dried mild paprika of surprisingly identical quality and taste perhaps Serbians and Hungarians have it too and Greek oregano or rigani very similar to the Argentinian oregano. Sorry but Ann was taken for a ride the above pic and recipe has noyjing to do with typical Argentinian chimichanga.

I think is Rosa Mosqueta a delicacy of the Andean region of Cuyo. What do gringos portenios know!

Georgians also use this plant as base for their famous Khmeli-Suneli - Spice Mix especially fresh along with coriander, dill, mint and indeed they use loads of fresh coriander.

gvina lavana=tvarog in Ukraine and Russia Гвина-Лавана(белый сыр) is one of the main ingredients in cheese varenikes,perogy or Jewish kreplaks

Thank you maggiethecat I have also searched few Italian websites but could not find a filling that would satisfy my hunger except for some curious seafood then again not what I have in mind right now. I am just in for a slight variation of ingredients that will result in tasty ravioli.

Hi everyone! I need some suggestions for making filling for ravioli The ingredients I have at hand are fresh ricotta and ready cooked leeks? I would appreciate suggestions to combine leeks with other ingredients apart from the obvious cheese Thanks

If the weather permits it then yes we may be ar par with NZ but lately we've had quite a few days hitting the 40C,41Celsius and above making cooking let alone baking almost impossible

Quite few innovative devices but expensive have been released. For me nothing beats seating around with friends at the usual cafe for a round table chat. That is what I used to do years ago in Buenos Aires and now in this country too.

What did you mean "One can use any sausage instead." Use it for what? ← The examples were given above there are plenty dishes that use sausages and pulses

Yeah! yeah! You people rave about yet I can't wait to sink my teeth into a nice juicy and tasteful steak. The taste is what I miss the most perhaps next Summer. Save few for me. Well what the heck! I may not make it further than Monte Grande or Luis Guillon perhaps.

Problem is anything goes with touristy restaurants. It could and possibly is an old plain lentil soup. give it a special name and tourist rave about.

Isn't this known as mustard?

One can use any sausage instead, if a particular sausage is too porky well... the leave it! an go for something better I'd say like Spanish fresh chorizo or something else. You don't have to put up with fowl taste or develop special taste buds just because it is Italian. Besides Italian never been blessed with plentiful meats. Forget it! Eating porky sausages will not make nor it will make you Italian:)

Yep! My first Jap-girlfriend came from Escobar Nelly Hagi... what a nice girls she wa!!! Wonder why we have never had a Jewish restaurant even though when the community was as large as nearlly 200.000 in Buenos Aires at one time and I was a gold trader at Calle Libertad back in the seventies.

I hate cutting edge cuisine because is for the affluent. This is a figment of the imagination when chefs try to achieve unsurpased falvours that are forbidden to most people(price). I agree with most Italians that threre are two kinds of Italy and I assume the same applies to most countries Europe is not USA neither ingredients are the same so benchmarkings are skewed. Indeed many countries like ingredients in Europe are not the same and why should they be?this is what makes food ingredients exciting to cook with or match the flavours that is the essence of good cooking achieve the best with the lowest denominator ingredients. For me this is the real cuisine at its best.

If you weren't a foreigner I would take your statement as an insult.But often people pay Japanese prices most of them Aussies who like to show off

Yeah! Right! but he is NOT Italian born and I am glad. otherwise there would be millions claiming Italian citizenship and original recipes. I have no problems accepting him as an "American" (North of Rio Grande citizen). Would you accept me as an American because I am blonde and blue eyed of Russian origin and Spanish speaker? Yeah right?!

is Mario Batali' an Italian chef? he!he! He is as Italian as I am

Hmm I had a recipe from Azerbaijan but The Greeks should do just as well Haven't you got a Greek neighbour out there?

Excuse me you know how business are but I'll be spending five days in January in the Rimini region the language is not a major problem just the places and the regional foods is what interests me the most that I may enjoy better than others even though I have never been to Italy before I feel quite familiar with the culture and people. My background is Argentinean so I guess quite close as far as culture is concerned to Italians and I will be heading a business delegation of ten. Thank you

Why you say patchy? It had a lot of pdf forms for download in the event pages explaining what was all about.

Unfortunately it has been cancelled by the looks of it

As I said before I am used to bitter vegies and rad is just one of them But as I hate wasting the outer leaves I thought to look for ideas to use them for something else. hathor gave me a good tip and will use it soon. caseyell beans on toast doesn't sound too fancy although I must admit using rad as sprinkles I like sprinkles! Thanks

I perhaps know that a substance called alum is used to keep vegies crispy You may have a hard time finding green things in Melbourne in mid summer except for grape leaves.

Thank you all for your replies I also tend to agree slicing it thin and stir fry until wilted may be an option for the outer leaves. I look at pinenuts as kind of optional ingredient thought here is an expensive one. Also I do not agree in adding crab it's way too expensive to justify using the outer leaves. Balsamic is not one of fav vinegards and never been however it is the sweetest especially if a good one is used. I just happen to have an open bottle and should use it before it goes weak. Never liked that much rice dishes but when it comes to prosciutto which ham are you suggesting raw or cooked cured ham? To me perhaps streaky bacon may be better because of the fat. And then I agree some pasta may go well with the wilted rad...