Asado - argentinsk grillning av Florencia Abella
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In Argentina, asado is not just a form of barbecue. It is a national dish, a ritual and a way of life. And perhaps most importantly, it's an opportunity to gather with family and friends and spend a whole day around the fire.
Asado can be made with almost any equipment, from two rocks and a grate in a park to a regular South American barbecue, a parilla, in your backyard. Because you're burning wood into glowing coals, the meal always follows the rhythm of the open fire. While the fire is lit, the worst cravings are quelled with una picada, a little snack. This could be cheese and charcuterie, escabeche, pickled vegetables and a couple of empanadas.
Once the fire is going, you start cooking the things that go fastest and need the most heat: chorizo, black pudding, sweetbreads and vegetables. Once the flames have died down and the embers are at their hottest, it's time for famous meats like tira de asado, ribs, or vacío, flank steak, while the fading embers are best suited to ingredients that need to cook a little longer and at a low heat. The grilled meat is eaten with chimichurri, salad, bread and various side dishes, which are also cooked over the open fire. They drink beer and red wine and do not stop until the last ember has gone out.
Number of pages: 184
Publication year: 2022
Format: Hardcover
Language: Swedish
ISBN: 9789127178724
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Weight: 794 Delivered article number: 9789127178724
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