Best Argentine Chimichurri Bread Abm Recipes

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CHIMICHURRI BREAD



Chimichurri Bread image

The recipe is from Cuisine at Home. A delightful addition to grilled meats. When splitting the bread, try doing it by hand. This gives the bread a rustic look and leaves lots of nooks and crannies for the butter. When I split the bread I used a dinner fork and was able to "fork split" the baguette. I have adjusted the amount of ingredients.

Provided by PaulaG

Categories     Breads

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter, softened
2 tablespoons parmesan cheese, grated
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon red pepper flakes
4 garlic cloves, minced
salt, to taste
1 1/2 cups fresh parsley, lightly packed, chopped
1 baguette

Steps:

  • Preheat the grill.
  • In a small dish, mash together the butter, Parmesan, herbs, pepper flakes, garlic and salt; stir in t he parsley.
  • Split the baguette in half horizontally, spread with butter over cut side and place of grill, buttered side down, toast 1 to 2 minutes.

ARGENTINE CHIMICHURRI MEATBALLS



Argentine Chimichurri Meatballs image

Well a couple of years ago, I got to go to Argentina skiing with a good friend - and what a blast. On thing I did learn, is that if you don't like beef, potatoes or chimichurri ... good luck. It seemed like those 3 ingredients were a part of every meal, but luckily I do like all three. One night, we had this amazing grilled fish and of course potatoes ... but the appetizers were these simple miniature meatballs with ... of course ... chimichurri. Well, I am not sure what their recipe was, but the chef was nice enough to tell me that his secret was to add ground pork and a little of the chimichurri to the meatball. Also, theirs was topped with this great tangy cheese. I never got the name of it, but it is similar to a feta being a drier, crumbly cheese, but the taste of a goat cheese, so I think either one works well. I tend to use Feta. Well, I ended up using a pretty classic meatball recipe and this is my version. I make smaller than normal meatballs and just serve with tooth pics on a big platter with the sauce. They are just Yummy Bite Size appetizers. A great holiday appetizer and easy to make. I bake mine, so even healthier. Make ahead and just reheat. I also buy Badia Chimichurri sauce, right from the grocery store. You can also find it at www.badia.com, but there are many other brands that are available.

Provided by SarasotaCook

Categories     Meat

Time 40m

Yield 4 Dozen, 12-20 serving(s)

Number Of Ingredients 14

1 1/2 cups chimichurri sauce (use more of less according to your taste, a little goes a long way, I just buy mine at the store, th)
1 cup feta cheese
3/4 lb ground beef (I like chuck)
3/4 ground pork
1 slice bread
1/4 cup milk
1 egg
2 tablespoons chimichurri sauce (drain, so you don't add too much of the oil)
2 scallions (chopped fine, white and green parts)
2 teaspoons minced garlic
pepper
sliced baguette
lemon slice
black olives

Steps:

  • Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
  • I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
  • Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
  • Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
  • In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.

Nutrition Facts : Calories 110.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 48.7, Sodium 181.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.7, Protein 8

ARGENTINEAN CHIMICHURRI



Argentinean Chimichurri image

This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!

Provided by ryalibertino

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
⅓ cup minced shallot
⅓ cup minced fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salt and ground black pepper to taste

Steps:

  • Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g

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What is Argentine Chimichurri Bread ABM Recipe?

Argentine Chimichurri Bread ABM recipe is a delicious bread that originates from South America, specifically Argentina. Chimichurri is a popular condiment in South American cuisine, and it is made with parsley, olive oil, garlic, vinegar, and a host of other ingredients. The bread recipe is made using a bread machine, and it is easy to make, even for those who are new to bread-making.

Origins of Chimichurri Sauce

Although Chimichurri sauce is a popular condiment served with steaks in Argentina, its origin is still up for debate. Some say that the sauce is named after an Irishman who helped fight for Argentina's independence, while others claim that its name comes from a Basque traveler who shared his blend of spices with Argentine gauchos.

Regardless of its origins, Chimichurri sauce has become a staple of South American cuisine, and it is used to add flavor to a variety of dishes, including meats, veggies, and bread.

The Bread Machine Advantage

The beauty of making Argentine Chimichurri Bread using a bread machine is that it eliminates the need for kneading and allows the bread dough to rise automatically. All the ingredients are mixed in the bread machine, and the machine does all the work for you. This makes the recipe perfect for busy days when you don't have a lot of time to spare.

In addition, bread machines are ideal for novice bakers who are just starting to experiment with bread-making. The machine makes it easy to follow the recipe and ensures that the dough is mixed and kneaded to perfection.

The Ingredients

Argentine Chimichurri Bread is made with a few simple ingredients that are easy to find in most grocery stores. The ingredients include:

  • All-purpose flour
  • Yeast
  • Sugar
  • Salt
  • Olive oil
  • Water
  • Chimichurri sauce
The Recipe

While the exact measurements may vary depending on the recipe, the basic steps for making Argentine Chimichurri Bread are simple:

  1. Combine yeast, sugar, and warm water in the bread machine pan
  2. Let the mixture sit for a few minutes to activate the yeast
  3. Add flour, salt, olive oil, and Chimichurri sauce to the pan
  4. Start the bread machine and let it do its job
  5. After the bread machine has finished, let the bread cool before serving
Serving Suggestions

Argentine Chimichurri Bread is a versatile bread that can be served with a variety of dishes. It is perfect for serving with grilled meats, sandwiches, or as a side dish for soups and salads.

The bread can also be sliced and toasted for a delicious breakfast or snack. It is best served warm, so it is recommended to reheat it in the oven or toaster oven before serving.

Conclusion

Argentine Chimichurri Bread ABM recipe is a delicious and easy-to-make bread that is perfect for novice bakers and busy days. Its unique combination of flavors and versatility make it a staple in South American cuisine, and it is sure to be a hit with your family and friends. So why not give this recipe a try and add a little bit of South American flair to your next meal?

Argentine chimichurri bread is a delicious and flavorful recipe that is a must-try for any bread lover. If you are looking for a unique and tasty addition to your bread repertoire, then this recipe is the perfect choice for you. Making Argentine chimichurri bread using an ABM (automatic bread machine) can be easy and convenient, but it is important to follow certain tips to ensure the best results. In this article, we will provide you with valuable tips to make the perfect Argentine chimichurri bread using an ABM.

Tip 1: Use Fresh Ingredients

Using fresh ingredients is crucial when making Argentine chimichurri bread. The quality of the ingredients you use will directly affect the taste and texture of the bread. When making the chimichurri sauce, it is important to use fresh herbs like parsley and oregano, and freshly squeezed lemon juice.Using fresh ingredients will give your bread a vibrant and fresh flavor that will leave your taste buds wanting more.

Tip 2: Properly Measure Ingredients

Measuring ingredients correctly when making Argentine chimichurri bread is essential for achieving the perfect texture and taste. When using an ABM, it is important to follow the recipe precisely and measure ingredients accurately. Always use a measuring cup to measure both dry and wet ingredients. Keep in mind that too much or too little of an ingredient can significantly impact the texture and taste of the bread.

Tip 3: Use High-Quality Flour

Choosing the right flour is crucial when making Argentine chimichurri bread. High-quality flour is essential to produce the perfect texture and rise in bread. It is recommended to use bread flour or all-purpose flour when making bread. These flours contain more gluten than regular flour, which helps the bread rise and have a better texture.

Tip 4: Follow the ABM Instructions

When making bread using an ABM, it is essential to follow the machine's instructions to ensure the best results. Each ABM is different, and the instructions may vary. It is important to read and follow the instructions on your specific machine to avoid any issues.

Tip 5: Add Chimichurri Sauce at the Right Time

Adding the chimichurri sauce at the right time is critical to achieving the perfect Argentine chimichurri bread. Adding the sauce too early can result in the sauce being absorbed by the dough and affecting the texture of the bread. It is recommended to add the chimichurri sauce during the kneading process or halfway through the baking process to ensure that the sauce is properly mixed into the dough.

Tip 6: Experiment with Sizes and Shapes

Argentine chimichurri bread can be made in different sizes and shapes to suit your preferences. Experimenting with different sizes and shapes can give your bread a unique and attractive appearance. You can try making mini loaves, rolls, or even braided bread. However, keep in mind that the baking time may vary depending on the size and shape of the bread.

Tip 7: Allow the Bread to Cool

Allowing the bread to cool after baking is essential for achieving the best texture and flavor. Cutting into the bread too early can result in a gummy and undercooked texture. It is recommended to let the bread sit for 10-15 minutes before cutting into it.

Conclusion

Making Argentine chimichurri bread using an ABM can be easy and convenient with these valuable tips. By using fresh ingredients, properly measuring ingredients, and following the ABM instructions, you can ensure that your bread will turn out great. Experimenting with different sizes and shapes and allowing the bread to cool after baking can also give your bread a special touch. By following these tips, you can make the perfect Argentine chimichurri bread that will surely impress your friends and family.

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