• Monday, September 28, 2020

Argentine Recipes

Argentine Appetites
By , CYJ Contributor
October 10, 2012

Argentina strikes a balance between sex and romance, with the pure beauty of Patagonia, the fiery nightlife of Buenos Aires, and the seduction of the tango. This passion adds another layer of sophistication to the cuisine. Today, Galavante blends the old with the new on a menu inspired by the country’s excellent wines and high-quality meats.

Empanadas Salteñas


1 small Idaho potato, peeled and diced
1 tablespoon extra virgin olive oil, plus extra for brushing
1 yellow onion, diced small
1/8 teaspoon red pepper flakes
1 teaspoon smoked Spanish paprika
1 clove garlic, minced
1/2 lb boneless beef chuck roast, diced small
1 hardboiled egg, diced small
1/3 cup green olives, diced small
1/3 cup raisins, chopped
3 tablespoons scallion, sliced thin
2 sheets frozen puff pastry, thawed
1 egg, beaten
Kosher salt, to taste


Either baked or fried, these warm pockets of salt, sweetness, and spice are hard to resist and perfect for a quick lunch or appetizer. This recipe is based on the kind served in Salta.

Yield: 8 servings

Add potato to a small saucepan and cover with 1 inch of cold water. Bring to a boil. Cook until soft, about 6–8 minutes. Drain.

In a large sauté pan on medium heat, add oil. Add onion, red pepper flakes, and paprika. Sauté until soft, about 8–10 minutes. Add garlic, and sauté 30 seconds. Add beef and season with salt. Cook for 3–4 minutes, and shut off heat. Add potatoes, hardboiled egg, olives, raisins, and scallion. Mix well.

Preheat oven to 425˚F. Using a 4-inch cookie cutter, cut as many rounds as possible from pastry sheets. Stuff each round with 3–4 tablespoons of meat mixture. Fold dough in half. Crimp edges with your fingers and seal across entire edge with the back of a fork. Line a baking sheet with parchment paper and brush lightly with oil. Place empanadas on baking sheet and lightly brush top side of each with egg. Bake until light golden brown and fluffy, about 10–12 minutes. 

Grilled Porterhouse with Chimichurri


For chimichurri:
1/4 cup parsley, minced
1/4 cup cilantro, minced
5 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon kosher salt

For steak:
2 (2-inch thick) Porterhouse steaks
1 tablespoon extra virgin olive oil, plus more for grilling
1 teaspoon kosher salt


Carnivores attain bliss at an Argentine asado – an all-day affair featuring a parade of grilled meats including blood sausage, sweetbreads, flank steaks, and kidneys. The preparation is traditionally done over a slow-burning wood fire, but for convenience, Galavante adopts a gas grill for this occasion.

Yield: 4–5 servings

Add all of chimichurri ingredients to a small bowl and mix well. Cover and set aside.

Remove steaks from fridge and let them come to room temperature. Pat steaks dry.

Preheat grill to 375˚F. Brush steaks with olive oil and season both sides with salt. Grill until medium rare, about 5-6 minutes per side. (Center of steak should reach 125˚F on meat thermometer.) Allow steak to rest 10 minutes before slicing. Serve with chimichurri sauce.

Malbec Braised Short Ribs


2 tablespoons olive oil
2 lbs boneless short ribs, cut into 2-inch pieces
1 large yellow onion, diced large
2 carrots, peeled and cut into 2-inch pieces
1 lb white mushrooms, cut in half
3 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 pint Malbec wine
1 pint beef stock
2 sprigs rosemary
1 bay leaf
2 tablespoons all purpose flour 
2 tablespoons unsalted butter
Kosher salt and fresh ground pepper, to taste


Argentina’s grass-fed beef and excellent Malbec make braised short ribs an obvious choice for autumn. Braised foods are always better the next day, so throw it together on a Sunday, and treat yourself to a way-too-delicious Monday meal. 

Yield: 3 to 4 servings

Preheat oven to 325˚F.

Heat a large, heavy-bottomed pot to medium high and add 2 tablespoons oil. Pat short ribs dry and season with salt and pepper. When oil is shimmering, but not smoking, sear short ribs for 1 minute on either side until lightly browned. Remove from pan. 

Once all meat has been seared, add onion, carrots, and leeks and cook for 7 to 8 minutes until vegetables are lightly browned. Add mushrooms and garlic and cook another 2 to 3 minutes. Add tomato paste, wine, and stock. Scrape up browned bit from bottom of pan. Add rosemary and bay leaf to pot and bring to a boil. 

When liquid is boiling, add short ribs. Meat should be more than halfway submerged; if not, add additional stock. Reduce heat to a simmer, cover, and place in oven for 1 1/2 hours. Stir occasionally and add more stock if needed. When meat is fork-tender, remove pot from oven to cool. Take out short ribs and set aside. Strain liquids, put back on stove with meat, and bring to a low simmer. 

Using your fingers, combine flour and butter until it is fully mixed and forms a paste. Add to the sauce and stir until combined, whisking well to prevent lumps. 

Ravioli Stuffed with Prosciutto and Smoked Mozzarella


For the dough:
2 1/2 cups all-purpose flour
1 teaspoons salt
3 extra large eggs, lightly beaten
2 teaspoons olive oil

For the filling:
1 lb whole milk ricotta
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 tablespoons basil, minced
1 1/2 cups smoked mozzarella, diced small
1 cup prosciutto, diced small
1 egg, lightly beaten

For the sauce:
1 cup heavy cream
2 tablespoons tomato paste
2 tablespoons basil, sliced thin
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper



Italy’s influence on Argentina’s cuisine means beautiful pastas and delicate sauces. The process is time-consuming at first, but once you’ve done it a few times it becomes second nature. If you need a break from meat, just omit the prosciutto and add asparagus or spinach.

Yield: 4 servings

Place all-purpose flour and salt into a mound on your workstation. Make a well in the middle with your hands. Pour eggs and olive oil into well. Gradually combine the wet and dry ingredients until a rough dough has formed. Knead dough until it is soft, smooth, and not too sticky, about 6 or 7 minutes.  If the dough is sticking to your hands, rinse them off and dust them with flour before kneading again. 

Form the dough into a thick disk, dust with flour, wrap with Saran, and set aside for 1 hour. 

In a medium bowl, add ricotta, oil, salt, pepper, and basil and mix well. Add mozzarella and prosciutto and mix until combined.

Roll out pasta to the thinnest setting on a pasta machine. Dust work surface with flour.  Cut pasta sheet into 2 even pieces. Place 1 sheet on the work surface. Brush sheet lightly with egg. Place 1 tablespoon of filling every 2 inches across sheet. Place remaining pasta sheet on top. Gently press around each mound of filling so there are no air bubbles. Slice ravioli into pieces and cover with a damp towel. 

Add cream to a saucepan and bring to a boil. Add tomato paste and whisk to combine. Add basil, salt, and pepper and cook an additional 2 minutes. 

Bring 5 quarts of salted water to a boil and add ravioli. Cook until they come to the surface, about 3–4 minutes. Remove from water and add to pan with sauce. Heat on low, moving ravioli gently around pan to coat. Serve immediately.

Grilled Chorizo and Provoleta


1 lb chorizo
1 lb provolone or halloumi cheese, cut into 4 large disks
2 teaspoons olive oil, plus extra for brushing grill
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
zest of 1 lemon


Take traditional starters from an Argentine asado and transfer them into an easy dinner for both parents and kids. Serve with rustic bread and a few acidic salads on the side.

Yield: 4 servings

After making sure grill is scraped clean, brush a towel soaked in olive oil along entire grill. Preheat to medium high.

When grill is hot, add chorizo. Cook sausage, turning occasionally, until it is cooked through, about 12–15 minutes. Remove from grill and cut into thick slices. 

Brush both sides of provolone pieces with oil. Grill both sides for 1 minute then transfer cheese to a baking sheet and place on grill. Cook until cheese starts to ooze, about 4–5 minutes. Remove from heat, and sprinkle evenly with oregano, lemon zest, salt, and pepper. 

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