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Chimichurri patagonico
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Details
Using Chimichurri patagonico
Intense and penetrating like a tango step, chimichurri is prepared as a sauce: mix 2 tablespoons of chimichurri with olive oil, white balsamic vinegar, or lemon juice according to your own taste. This passionately good sauce is highly recommended.
Chimichurri patagonico, a passionate mix!
Its name is said to come from a Scottish man, James C. Hurray, who imported meat to Argentina. Fond of curry, he brought some from India. His cooks, who loved his spice, kept asking him, in approximate English: "chi me churri" to say "give me curry"!
What is Chimichurri patagonico?
A mixture of herbs and spices, chimichurri patagonico is either a marinade base or a very popular accompanying sauce in Argentina, where it is used with meats on a sort of barbecue during improvised evenings, asados, a true rite of Argentinians.
What is Chimichurri patagonica made of?
It is made of garlic, black pepper, mushrooms, onions, coriander, parsley, rosemary, and salt.
Assembled and packaged in France.
More Information
| Allergen | Sulfites / Sulphites |
|---|---|
| Native country | FRANCE |
| Ingredients | parsley, garlic (SULPHITES), rosemary, mushroom, coriander, black |
| pepper, onion. | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1250 kJ / 299 kcal VN Matière grasse (fat) : 5.2 g Dont acide gras saturés (of which saturated fat) : 1 g VN Glucides (carbohydrate) : 40.8 g Dont sucres (of which sugars) : 2.6 g VN Protéines (protein) : 18.7 g Vn Sel (salt) : 0.8 g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |