     
Uruguayan Food Recipe Class
Cooking food from Uruguay
Price: u$s 45 per person includes all fresh and finest local ingredients. Enjoy the fruits of your labor! Eat what you just created accompanied by the appropriate wine
Uruguay cooking class covers:
Bifes a la criolla
The translation for Bifes a la Criolla could be Uruguayan Beef Creole. This is a very popular dish from Uruguay and Argentina prepared with nalga (rump steak), bife de lomo (sirloin steak) o cuadrada (flat meat) and different condiments. Learn the names of cuts and slicing techniques together with tips for choosing tender and quality fresh meat in your local butcher store. Bifes a la Criolla has a distinctive flavor due to the combination of the bife with the sauce in which it is prepared. We will use nalga to prepare this dish. Fried Milanesas and Milanesas a la Napolitana
The fertile regions of Uruguay provides for some of the tastiest grass-fed cows in the world that is why milanesas is a favorite dish of people in the region. We will learn how to prepare thin or thick milanesas using regional techniques. Two version will be covered, fried and baked for a less fatty alternative. Pairing wine A Tannat wine typical of Uruguay will tested together with a Malbec wine from Mendoza with taste of cherries, plums, blackberries and raspberries, and marked by a peppery spice, licorice and ample tannins. They have bright acidity, ideal to cut through the richness of red meat. Argentine Malbecs are rarely super-alcoholic, thus enhancing their food-friendly character.
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