Ingredients
Cuisine
Main article: Cuisine of Argentina
Argentine cuisine has been strongly influenced by Italian cuisine, the typical Argentine diet is a variation the Mediterranean diet. Italian staple dishes like pizza and pasta are common and it is a tradition among Argentines to choose different variations of pizzas. Pasta is extremely common, either simple unadorned pasta with butter or oil, or accompanied by tomato or bechamel-based sauce.
Pizza
Pizza (locally pronounced pisa or pitsa), for example, has been wholly subsumed and in its Argentine form more closely resembles Italian calzones than it does its Italian ancestor. Typical or exclusively Argentine pizzas include pizza canchera, pizza rellena (stuffed pizza), pizza por metro (pizza by the meter), and pizza a la parrilla (grilled pizza). While Argentine pizza, derives from Neapolitan cuisine, the Argentine fugaza/fugazza comes from the focaccia xeneise (Genoan), but in any case its preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) is an Argentine invention.
Faina
Faina is a type of thin bread made with chickpea flour (adopted from northern Italy). During the 20th century, people in pizzerias in Buenos Aires, Rosario or Cardoba have commonly ordered a "combo" of moscato, pizza, and faina. This is a large glass of a sweet wine called moscato (muscat), plus two triangular stacked pieces (the lower one being pizza and the upper one faina). Despite both pizza and faina being Italian in origin, they are never served together in that country.
Pasta
Nevertheless, the pastas (pasta, always in the plural) surpass pizzas in consumption levels. Among them are tallarines (fettuccine), ravioles (ravioli), ?oquis (gnocchi), and canelones (cannelloni). They are usually cooked, served, and consumed in Argentine fashion, called all'uso-nostro, a phrase of Italian origin.
For example, it is common for pasta to be eaten together with white bread ("French bread"), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of tuco sauce (Italian sugo), and accompanied by estofado (stew). Less commonly, pastas are eaten with a dressing of pesto, a green sauce based on basil, or salsa blanca (Bachamel sauce).
Sorrentinos are also a local dish with a misleading name (they do not come from Sorrento, but were invented in Mar del Plata). They look like big round ravioles stuffed with mozzarella, cottage cheese and basil in tomato sauce.
Polenta comes from Northern Italy and is very common throughout Argentina. But unlike in Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese.
Milanesas
Other dishes are milanesas (Its name derive from the original cotoletta alla milanese from Milan, Italy ), or breaded meats. A common dish of this variety is the milanesa napolitana (the name comes from a restaurant that used to be in Buenos Aires, "El Napolitano"). Milanesa napolitana is an Argentine innovation despite its name and it consists of a breaded meat with cheese, tomatoes and in some special cases, ham on top of the meat. In addition to roast beef, bifes, and churrascos, a visitor to the central region will find many dishes of Italian origin that have been incorporated into the Argentine cuisine and heavily modified from their original forms. The milanesa was brought to Argentina from Central European immigrants, its name reflecting the original Milanese preparation cotoletta alla milanese, which also inspired the wiener schnitzel.
Argentine Pasta Frola
Pasta Frola
The Pasta Frola is a typical Argentine recipe heavily influenced by Southern Italian cuisine, also known as Pasta Frolla in Italy. Pasta frola consists of a pastry base covered with a topping made of sweetened quince, sweet-potato or of milk and adorned with thin strips of the same pastry, forming a squared pattern. It is an Argentine tradition to eat pasta frola with mate in the afternoon. The dish is also very popular in Uruguay. The traditional Italian recipe was not prepared with latticework as it is in Argentina, but with a lid pierced with molds in forms of heart or flowers.
Directions
Notes
Retrieved from "http://en.wikipedia.org/wiki/Italian_Argentine."
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