Puchero is a meat and vegetable stew, the ingredients of which vary simply according to availability. It is similar to the French pot au feu or the Spanish stew, although it does not usually have legumes like the latter.
Tag: south america
How to prepare the best “seafood salpicón” (seafood coctail)
This “seafood salpicón” is a typical Spanish starter or light meal, full of freshness and flavor. It is low in calories and also an excellent source of protein. This preparation does not fail with almost any type of cooked seafood (octopus, squid, mussels, peeled shrimp, clams, etc), even if we do not get fresh and use thawed ones.
How to make socca, farinata di ceci and fainá
Which recipe connects French Cote d’Azur, Italian Liguria and the “Porteña” Buenos Aires city of Argentina? The answer can be found in this speciality based on chickpea flour and olive oil. In France and Italy it’s thinner and sometimes baked with rosemary. The Argentinian version is thicker and traditionally eaten together with slice of pizza.
Classic recipe of liver with onions
“Liver with onions” is a classic in the families of practically all Latin American countries and Spain. This recipe is simple, fast and nutritious, and it also works with other offal cuts such as heart or kidney.
Learn to make a Flan like an expert
It’s usual to find in many countries different recipes that resemble the traditional flan, such as the French Creme brulée or the Catalan cream, which can have a different consistency by additionally adding egg yolks, cream, cornstarch, etc. But instead of listing many recipes, let’s start by explaining the basic method of preparing a flan.