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0 dishes.
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Escudella
Meat, sausage, vegetable and pasta hotpot, the national dish. Ready in 40 min prep and 3 hr cooking. 6 servings.…
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Falafel
Fried chickpea balls in pita with salads, tahini and amba. Ready in 30 min prep and 12 hr soaking +…
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Empanada de pino
Baked turnover of beef pino with onion, olive, egg, raisin. Ready in 1 hr prep and 30 min baking plus…
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Empanadas
Provincial turnovers of hand-cut beef, olive and egg; Salta’s are famed. Ready in 1 hr prep and 1 hr 30…
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Fried chicken
Buttermilk-brined chicken fried crisp; Southern soul food icon. Ready in 30 min prep and 12 hr brining, 30 min frying…
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Frikadeller
Pan-fried pork meatballs with potatoes, gravy, pickled cucumber. Ready in 25 min prep and 25 min cooking. 4 servings (about…
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Flia
Layered batter crepes baked under embers, eaten with honey, yoghurt. Ready in 30 min prep and 2 hr cooking. 6…
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Fërgesë
Peppers, tomato and curd cheese baked until bubbling. Ready in 20 min prep and 35 min cooking. 4 servings. A…
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Fettuccine alla papalina
Silky egg-and-cream fettuccine with prosciutto, created for future Pius XII. Ready in 20 min prep and 20 min cooking. 4…
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Fungee and pepperpot
National dish: cornmeal-okra ball with leafy meat stew. Ready in 35 min prep and 2 hr cooking. 6 servings. A…