Uraguay

Buseca

Ingredients:
3 to 3 1/2 pounds dressed calf’s tripe
1 large onion, stuck with 2 cloves
3 stalks celery, chopped
Salt
4 tablespoons butter
4 tablespoons pork or bacon fat, diced
6 small onions, finely chopped
2 carrots, chopped
1 sprig sage
14-ounce can Italian peeled tomatoes, drained and chopped
Pepper
3 to 4 cups cooked white (haricot) beans
1/2 cup grated Parmesan cheese
Directions:
1.Wash the tripe and cut into 3-inch squares.
2.Put it into a pan together with the onions stuck with cloves, 1 stalk of chopped celery, a little salt, and enough water to cover.
3.Put on the lid and bring to boil. Lower the heat to moderate and cook for 2 hours, or until the tripe is quite tender.
4.Take tripe from the pan. Cool it and cut into narrow strips.
5.Melt the butter and pork fat in another pan. Fry the chopped onions, the remaining celery, carrots, and sage, stirring to mix thoroughly.
6.As the vegetables begin to brown, add the tomatoes. Cook over a moderate heat for 10 minutes, add the tripe, a little salt and pepper, and 2/3 cup hot water.
7.Bring to boil and cook for another 30 minutes.
8.Add the beans. Check seasoning and cook gently for another 15 minutes to bring out flavors.
9.Sprinkle generously with Parmesan before serving.
Yields:
6 servings

Pascualina

Uruguayan Spinach Pie
Ingredients:
5 eggs
500 grams spinach
2 frozen sheets puff pastry
1 onion, thinly sliced
3 cloves garlic (or to taste)
Olive oil (Spanish)
4 or 5 slices cheddar cheese
2 spoonfuls bread crumbs
Directions:
1.Fry onions with olive oil and garlic in a very hot frying pan until it gives off fried onion smell.
2.Toss the defrosted spinach into the frying pan and add 1 of the eggs to this mixture. Add bread crumbs and mix.
3.Cook for 3 to 4 minutes on high.
4.Using nonstick baking paper, line the inside of a round baking tray (a 20-centimeter diameter will do).
5.Lay 1 sheet of the puff pastry on the tray and add the mixture of spinach, onion, and garlic. Break the rest of the eggs and put them on top of this mixture. Add the cheese slices on top of the eggs.
6.Cover this with the second sheet of puff pastry. Cook for 35 minutes in a preheated oven at 425°F.

Pasta Puttanesca

Note:
Pasta is served as a side dish to most main courses.
Ingredients:
About 9 ounces spaghetti al dente
1 onion, chopped
2 tablespoons capers
1 can of anchovies
10 black olives, chopped
5 basil leaves, chopped
Salt and pepper
Olive oil
Directions:
1.Sauté onion in olive oil until soft.
2.Add the rest of the ingredients except spaghetti to the onions.
3.The result is a black sauce. Put the sauce over the pasta and add virgin olive oil.

Uruguayan Asado

Uruguayan Barbeque
Ingredients:
2 teaspoons parsley, finely chopped
4 tablespoons garlic, finely chopped
1/2 tablespoon dried chili
1 teaspoon dried oregano
3 tablespoons balsamic vinegar
1 1/2 cups olive oil
1 cup white wine
Salt, to taste
6 1/2 pounds beef ribs
Directions:
1.To make marinade, combine parsley, garlic, chili, oregano, vinegar, and olive oil. Stir in white wine, remaining parsley, and salt.
2.Spread marinade on to both sides of beef ribs. Place in refrigerator for about an hour.
3.Remove ribs from refrigerator and barbeque, with the bone side down. Serve warm.

Potato Frittata

Ingredients:
6 to 8 potatoes, peeled and cut into thin layers
4 eggs, beaten
1 onion, chopped
Directions:
1.In a large skillet, fry potatoes until slightly brown (but not as brown as french fries). Remove from pan.
2.In the same skillet, cook onion until soft. Add the potatoes and 4 beaten eggs.
3.Cook everything on low heat for 15 to 25 minutes. (The eggs will no longer be liquid.)
4.Turn the frittata upside down over a dish to cook the other side. (Be careful, if the frittata isn’t ready and the eggs aren’t cooked enough, this won’t work.)
5.Once the frittata is on the other side, cook for 5 more minutes. Serve.
Hint:
Some people add sausages to the mixture.

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