{"id":11705,"date":"2021-07-11T18:18:09","date_gmt":"2021-07-11T18:18:09","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=11705"},"modified":"2021-09-27T20:56:58","modified_gmt":"2021-09-27T20:56:58","slug":"melinas-chimichurri","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/melinas-chimichurri\/","title":{"rendered":"Chimichurri de Melina"},"content":{"rendered":"\n

Everyone loves Melina\u2019s chimichurri, that bright green put-on-everything Argentinian sauce made with chopped parsley, lots of garlic, olive oil, a hint of heat, and your choice of spices\u2014every family has their own recipe. Chimichurri is just as flexible in how it’s served: drizzle it over chicken, vegetables and fish, though it\u2019s most famously served over grilled cuts of beef, pork, sausages, morcilla y muchas carnes m\u00e1s at a traditional Argentinian asado or barbecue fest.<\/p>\n\n\n\n

This chimi recipe comes from Melina Adduci, who is from Buenos Aires and her entire family loves to cook. Check out her parent’s delicious locro, a traditional stew of hominy, meats, and porotos or beans<\/a>\u2014typically served on national Argentinian holidays and feasts.<\/p>\n\n\n\n

Melina now lives in Los Angeles, where she works in film and TV production. She tells this set story starring her sauce: “Fun fact: I worked on the first season of the Discovery show Deadliest Catch<\/em> and my crew and I brought back Alaska king crab legs. We had a premiere party at our showrunner\u2019s house, and I was asked to make my chimichurri so we could dip our crab legs in it\u2014as some would dip it in butter. It was delicious!\u201d<\/p>\n\n\n\n

We honestly would never have thought of chimichurri on crab. Exactly, says Melina. \u201cThat\u2019s the versatility of chimi, that you can add it to so many meals.\u201d <\/p>\n\n\n\n


Ready to make Melina\u2019s classic Argentinian chimichurri?<\/h3>\n\n\n
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\n\t\t\t\t\"Melina\u2019s\t\t\t\t
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Melina\u2019s Chimichurri<\/h2>\n\n
\n \t\t \t\t\tRecipe by Melina Adduci<\/span>\n \t\t\n
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  • <\/li>
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Argentinian<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    5<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1\/2<\/span> cup<\/span> olive oil, good quality<\/span><\/p><\/li>

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      2<\/span> Tbsp<\/span> red wine vinegar<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> finely chopped parsley<\/span><\/p><\/li>

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      3 to 4<\/span> cloves<\/span> garlic, finely chopped or minced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> dried red chile flakes<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> smoked paprika<\/span><\/p><\/li>

    • <\/span>

      3\/4<\/span> tsp<\/span> dried oregano<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> coarse salt<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> pepper, to taste <\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Chop your parsley before you start: fine-dice it into the tiniest possible pieces\u2014by hand, NOT in a blender (it gets too mushy and loses texture and flavor).<\/li>
      • Mix all ingredients together in a bowl. <\/li>
      • Allow the mixed ingredients to sit for 5 to 10 minutes, to release all of their flavors into the olive oil. Ideally, let your chimichurri marinate for more than 2 hours, if time allows.<\/li>
      • Before serving, try it. Anything can be adjusted to your taste. Add more salt, more pepper, less or more chile. It\u2019s up to you. Chimichurri can be prepared ahead and refrigerated for up to 24 hours. Enjoy!<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Melina says red wine vinegar is the best and only vinegar for chimichurri. You can use lemon juice as a substitution, but only if you must. In her opinion, no other vinegar will do for chimi: not balsamic, not white, not apple cider.<\/li>
        • “If you\u2019re like me and love the strong flavor of garlic,” says Melina, “use 4 cloves. If you prefer your food on the milder side, start with 2 cloves\u2014and adjust from there.”<\/li>
        • Melina prefers her parsley medium to chunky chopped. “But finely chopped is the traditional way,” she says.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t