Synopsis
Green beans ranch-style is on the menu as Argentinian chef Natalia Machado shows us how to make this delicious dish of green beans and eggs. Natalia starts by preparing the green beans with some flavouring, and then makes a spiced sauce to go over them. Both beans and sauce are added to a casserole dish, and then she makes small indentations in the layer that will hold an egg that will poach as the dish is cooked in the oven. Natalia then uses eggs in a tarta de zapallito, or zucchini quiche. She starts by making a pastry crust and then fills it with zucchini, onions, leeks, cheese and eggs. Another layer of pastry goes on top, and when it comes out of the oven this tarta is creamy and gooey and steaming with flavour. Next up, Natalia makes matambre relleno, or stuffed beef flank. Onto a very thin piece of steak, Natalia adds ingredients like herbs, carrots, bacon, and hard-boiled eggs. The steak is then rolled up and grilled. Slicing it afterwards reveals the tasty-looking layers of fillings. For dessert, eggs take centre stage again as Natalia whips up a flan mixto: vanilla custard with dulce de leche.
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