Synopsis
Award-winning Argentinian chef Natalia Machado has a personal connection to ensalada de palmitos y camarones, or palm heart and shrimp salad. She explains all as she prepares the shrimp, palm hearts, and avocados before mixing up the perfect accompanying dressing. Next, Natalia makes carbonada criolla, or beef stew, with pumpkins, sweet potatoes, and peaches. After adding some spices and cooking up the stew, Natalia ladles it into a cleaned-out pumpkin to up the wow-factor on this presentation. After that, it's asado al horno, or roast pork. Natalia marinates some pork spare ribs, teaching us the secrets to making them tender and juicy and fall-off-the-bone delicious. And, for a finale, Natalia makes helado de dulche de leche, also known as dulce de leche ice cream. Argentinians can't get enough of their dulce de leche, and this creamy sweet dessert is so addictive. Natalia tells us that the ice cream in Argentina is super popular, and it's easy to see why.
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