Tag: Empanadas

Empanadas, tango and Valeria Mazza: the Argentine dinner by Alessandro Enriquez and El Porteño – Italian Cuisine


Alessandro Enriquez celebrated the Italian-style El Dia del Tango with a special digitized dinner together with the El Porteño restaurant in Milan.

There is no lockdown that holds, Alessandro Enriquez he can't sit still for a moment and, while his quick hands design a new item of clothing, his mind is already imagining endless collaborations – especially in relation to food! Born in Palermo, sunny and passionate, Alessandro has decided to celebrate Dia del Tango with an Argentine dinner revisited in the Italian style. Once again the eclectic stylist has fun in the kitchen dressing an international anniversary with Italian style using Sicilian ingredients this time that have brought a special twist to the menu. Guest of honor (from a distance, of course) Valeria Mazza, the beautiful supermodel much loved by designers like Gianni Versace and Giorgio Armani.

The Argentina – Italy menu

Alessandro Enriquez celebrated El Dia del Tango Italian style with a special digitalized dinner together with the restaurant El Porteño from Milan. In collaboration with the owners Sebastian and Alejandro Bernardez is Fabio Acampora, the explosive designer has created an Argentine menu with Italian influences on some dishes. The menu was really inviting and could be a great way to recreate a festive Argentinian atmosphere in our homes, so we're happy to bring it back to you in full!

As an opening, Duo de Empanadas, typical Argentine chicken and vegetarian panzerotti with Sicilian Avola almonds; as a main course, La Parilla, or a selection of Argentine Bife Ancho and Lomo Buenos Aires meat, accompanied by very our side dishes such as pumpkin purée, fried potatoes and Russian salad; to close the traditional Dulce de Leche created with Pop Caffè. All accompanied by Sicilian wine Cartagho Mandrarossa, pure Nero d'Avola, chosen by Alessandro Enriquez to represent his Sicily. And of course a lot of Mate!

The virtual table

The supermodel kicked off the tasty celebration Valeria Mazza through a delightful video posted on social media, giving us the opportunity to listen to his unmistakable warm voice after many years of absence from Italy. The virtual table set from Argentina to Italy had several special diners, who showed their appreciation through really funny photos and videos on Instagram.

Honorable mention goes to the influencer from Argentina by birth and Italian by adoption, Candle Pelizza, who with a pink sequin evening dress from Enriquez's collection gave us a “paso doble” on Instagram with her daughter Celeste. The beautiful Cecilia Rodriguez, wrapped in a soft mohair sweater with the designer's "AMORE AMORE AMORE" writing, she told on social media, between photos and videos, her Argentine tradition at the table with her boyfriend Ignazio Moser. Even the Italian guests enjoyed the dinner accompanied by red roses with which they played to remember the gestures of Tango, from Paolo Stella, Alessia Bossi to Wild Lucarelli and couples Frank Gallucci is Giulia Gaudino, Francesca Rocco is Giovanni Masiero.

Congratulations, once again, a Alessandro Enriquez to demonstrate how the colors of Italy are able to adapt to the different traditions of the world!

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Empanadas – Empanadas Recipe – Italian Cuisine

»Empanadas - Misya Empanadas Recipe


First of all prepare the dough: put flour, salt, oil and water in a bowl and knead until a smooth dough is obtained.
Cover with plastic wrap and let stand at room temperature for 30 minutes.

In the meantime start preparing the filling: chop the onion, then let it dry in a pan with plenty of oil.
Also add the minced meat and cook for a few minutes over low heat, stirring occasionally to obtain uniform cooking.
Then add the pitted olives, chilli, paprika, cumin and tomato paste.
Stir, season with salt and cook for about 20 minutes, stirring occasionally.

Take back the dough, roll it out on a floured surface until you get a very thin sheet (about 2 mm) and, with a 12 cm pastry cutter, make the circles for your empanadas.

Stuff each circle of dough with a couple of teaspoons of filling, leaving the edges free, then close the dough creating a crescent and seal the edges well, then folding them back on themselves to close it even better and get the typical shape.
Proceed like this for all the empanadas.
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Then heat the seed oil in a large pan with high sides, and cook the empanadas, turning them for a uniform browning (it will take about 10 minutes).
Then drain them on kitchen paper as they are ready.

The empanadas are ready: serve them immediately so that you can still eat them hot.

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