Features of cooking chimichurri sauce
Chimichurri sauce comes from Latin America. In Argentina, it is a national dish, as in Mexico, salsa or pesto in Italy. This supplement is most often served to any dish of Argentines - grilled meat. But besides this, it goes well with other products, and can serve not only as a sauce, but also as a marinade. How to cook it, tell you next.
Refreshing and fragrant
Many connoisseurs of high culinary consider the dishes of Latin American cuisine to be something too simple, practically food for the poor. Yes, they do not have pretentiousness and sophistication, but there is a great taste and most importantly - the ability to satisfy hunger for a long time.
The name of the Chimichurri sauce is even translated from Spanish as “disorderly mixture”. But from that it is not less tasty and fragrant.
Another version of the origin of this delicacy says that it was first prepared by the Irishman Jimmy McCurry, who fought in the 19 th century in the ranks of the Argentine army for her independence.But it was difficult for Argentines to pronounce his name correctly, so in their pronunciation it sounded like “chimichurri”.
But whatever the original version, the fact remains - the sauce fell to taste and Hispanics and Europeans. Its undoubted plus is that it combines with any kind of meat, and not only with it. It can be served with fish, vegetables, cheese and just eat with flat cakes of dough.
Let's go to the cooking process. For a classic recipe you need the following ingredients:
- coriander (can be replaced with rosemary or oregano);
- garlic - 2 tooth;
- onions - 1 pc .;
- chili pepper - 1 pc .;
- olive oil - 110 ml;
- wine vinegar - 50 ml;
- water - 100 ml;
One of the main secrets of cooking lies in quality products. Greens should be fresh, and extra virgin olive oil should be taken.
At home, chimichurri will be very easy to do if you have a blender on hand. You just need to mix all the ingredients and grind it with a miracle machine.
But if you want to make the sauce like it is done in Argentina, then you have to spend a little more time. The result promises to be more pleasant, because to feel the texture of the products used is always more pleasant.
To do this, finely chop the onion and garlic, add the chopped hot pepper to them.Rinse greens, cut the stems and finely chop the leaves.
Separately mix the liquid components. Bring the water and salt to a boil, pour in the vinegar, let cool a little and add oil. After that, combine all the components, carefully mixing.
You can make the sauce just before serving or in advance, putting it in an airtight container and storing it in the refrigerator.
Chimichurri is an excellent basis for culinary experiments. Indeed, depending on your preferences, the ingredients can be replaced. For example, for those who do not like cilantro, Argentines recommend using only parsley. If you want to move away a bit from the classics, then you can add fresh or dried tomatoes, as well as sweet peppers and olives into the sauce.
Such dressings can be an excellent marinade for meat and fish, as well as mushrooms and other vegetables, for subsequent roasting on the grill.
Unusual and very fragrant. Chimichurri will surely please you with its original taste. Bon Appetit!
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