The quick and simple dish is often eaten in the countryside where it is something cooked in a pot made from a used ‘disco de arado’, the iron disk from a tractor plough. After welding the sides of the plate, the pot can be used for cooking over charcoal
Argentinian food
Ingredients 4 port
- 8 Argentinian chorizo or good pork sausage
- 2 large yellow onions, sliced
- 2 garlic cloves, chopped
- 1 red pepper
- 1 green pepper
- 1 tablespoon tomato paste
- 2.5 dl white wine
- 3 steak tomatoes, chopped
- 1 bay leaf
- a few sprigs of thyme
- 1 tablespoon of oregano
- 1 tbsp paprika powder
- salt
- pepper
Do this
1. Heat oil in a frying pan and fry the sausage for a few minutes on medium heat until the sausage starts to brown on each side.
2. Add onion, garlic and green/red pepper. lower the heat and cook for 5 minutes or until the peppers begin to soften.
3. Add tomato puree and fry for another minute. Add the wine and simmer for a minute. Add chopped tomatoes, bay leaves, thyme, oregano, paprika powder, salt and pepper. cook covered for 20 – 25 minutes.
4. Serve with mashed potatoes or just a good bread.
