Welcome to Criolla Cooking Class in Buenos Aires! Today, we’re taking you on a culinary journey to explore the vibrant and tangy world of Argentine chimichurri. This iconic sauce is a staple in Argentine cuisine, known for its bold flavors and versatility. Let’s dive into the history of chimichurri, learn about its traditional ingredients, and master the art of preparing this mouthwatering delight.
A Brief History of Chimichurri:
Chimichurri is a typical sauce that has developed and evolved over time, since the 19th century. Over time, the recipe evolved to reflect the diverse culinary influences of the region, blending native South American flavors with European techniques, in other words, a creole specialty (una especialidad criolla). Today, chimichurri has become an essential accompaniment to Argentine barbecues (asados) and is loved by locals and visitors alike for its zesty and herbaceous notes.
Ingredients:
To create an authentic Argentine chimichurri, you’ll need the following ingredients:
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 1/2 cup fresh oregano leaves, finely chopped
- 1 tablespoon red pepper flakes (adjust to taste)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice (optional, for extra tanginess)
Step-by-Step Guide:
- 1. Prepare the Herbs: Wash the fresh parsley and oregano thoroughly, then pat them dry with a paper towel. Finely chop the parsley and oregano leaves and set them aside.
- 2. Mix the Dry Ingredients: In a medium-sized bowl, combine the minced garlic, red pepper flakes, coarse sea salt, and freshly ground black pepper. This mixture forms the aromatic and spicy base of the chimichurri.
- 3. Incorporate Olive Oil and Vinegar: Slowly pour the extra-virgin olive oil into the bowl while whisking gently to ensure all the dry ingredients blend well. Follow this by adding the red wine vinegar, which adds a delightful tang to the sauce. If you prefer a more tangy chimichurri, mix in the optional lemon juice at this stage.
- 4. Add the Fresh Herbs: Stir in the finely chopped parsley and oregano.
- 5. Rest and Serve: Cover the bowl with plastic wrap or transfer the chimichurri into a tightly sealed container. Allow the sauce to rest in the refrigerator for at least 2 hours or ideally overnight. This resting period allows the flavors to meld together, resulting in an exquisite taste.
- 6. Enjoy with Your Favorite Dishes: Once the chimichurri has matured, it is ready to be served. This versatile sauce pairs excellently with grilled meats, such as beef, chicken, and lamb. Drizzle it over your hot off-the-grill steaks or use it as a marinade to tenderize and flavor the meats before grilling. Additionally, chimichurri can complement roasted vegetables, seafood, and even crusty bread.
With this authentic Argentine chimichurri recipe, you’re all set to impress your family and friends with the delightful flavors of Argentina’s culinary heritage. So fire up the grill, chop those herbs, and savor the irresistible charm of chimichurri in the comfort of your own kitchen. Enjoy!
Note:
Feel free to adjust the recipe according to your taste preferences, and add your own twist. Some variations include adding a dash of cumin, paprika, or even a hint of cilantro for a unique twist or added spice.
