Recipe: Revuelto Gramajo / Gramajo's Scramble »

From The Food of Argentina by Ross Dobson and Rachel Tolosa Paz

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Gramajos Scramble from <i>The Food of Argentina</i>

Gramajos Scramble from The Food of Argentina [©Smith Street Books ]

<i>The Food of Argentina</i> by Ross Dobson

 

The Food of Argentina is a rich and visual celebration of this country's food; a cuisine that's tipped to become a global food trend.

Influences from its European heritage mix wonderfully with a disctinctive South American feel and create a superb range of dishes. Ross Dobson and Rachel Tolosa Paz take us into the homes, bars and eateries and bring the best recipes to try in your home kitchen.

Try this recipe, perhaps for breakfast one weekend after a big night before! 
 

Revuelto Gramajo | Gramajo’s Scramble

Ross writes:

Revuelto Gramajo is a typical dish found in traditional ‘bodegones’ (neighbourhood restaurants) on both sides of the Río de la Plata. There are a number of stories surrounding the creation and naming of this dish, but historically it started to gain popularity in the 1880s, and it is most probably a reference to Argentina’s famous Colonel Artemio Gramajo who served with General Julio Argentino Roca (although there are other tales).

This dish is typically served at lunch in restaurants and private clubs, and could well be compared to the English ‘fry-up’. As with its English counterpart, it is considered a pretty good hangover cure.

Ingredients (serves 4)

  • 125 ml (4 floz/½ cup) olive oil
  • 500 g (1 lb 2 oz) waxy potatoes, cut into 5 mm (¼ in) thick chips (fries)
  • 1 large onion, finely chopped
  • 200 g (7 oz) smoked ham, sliced
  • 4 eggs, well beaten
  • large handful flat-leaf parsley, roughly chopped
  • sea salt and freshly ground black pepper
  • ‘pan de campo’ (rustic bread), to serve

Heat the oil in a large frying pan over high heat. Add the chips and sauté, turning frequently, for 20 minutes, until golden.Using a metal slotted spoon, remove the chips from the oil and set aside to drain on paper towel. Pour off and discard all but 2 tablespoons of the oil in the pan.

Add the onion to the pan and sauté for 2–3 minutes, until softened. Add the ham and cook for 2–3 minutes, then return the chips to the pan. Cook for a further 2–3 minutes, then pour in the beaten egg and cook for about 2 minutes, until the egg is just cooked but not dry. Remove the pan from the heat, stir through the parsley and season well with salt and pepper.

Serve hot with the bread on the side.

[Ed: this would also be a good mid-week evening dish especially if you have hungry teenagers]

 

This recipe from The Food of Argentina is reproduced with the kind permission of the publisher.

Read more in the press release »

The Food of Argentina by Ross Dobson and Rachel Tolosa Paz is published Smith Street Books (Melb, Vic; Nov 2018; Hc; 256pp; RRP A$49.99) and distributed by Simon & Schuster.It is available from good bookstores from November 2018.

It can also be found to purchase online via booko.com.au »

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October 25th, 2018
 
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