Television witnessed great figures that left their mark on history, and one of them is Doña Petronathe first great cook of Argentine cuisine. 33 years after his death, his legacy is still alive in the homes of those who seek delicious and accessible recipes.
This great kitchen star was a woman who challenged conventions, took the reins of her destiny and found her vocation in an unexpected context. Her life, without a doubt, is full of condiments as many sweets as salty because on the table or outside it Petrona had to live by seasoning her destiny.
The history of Doña Petrona
Before social networks transform the way we share recipes, Doña Petrona Carrizo de Gandulfo It was already a star in the kitchen. Born in 1896 in Santiago del Estero, His childhood was marked by adversity after his father’s death. From a young age he helped his mother in a pension, where he discovered his passion for gastronomy.
At age 15, his life took an unexpected turn when his mother tried to marry her with a military. Without accepting a imposed destination, he fled to a stay where he learned skills that seemed alien to a future kitchen expert: handle boots, loop and even weapons. It was in that environment where she met her husband, Oscar Gandulfowith whom he moved to Buenos Aires.
In the capital, Petrona worked as a seamstress until a simple job warning changed its life. The primitive gas company I was looking for women to demonstrate the use of gas kitchens, at a time where most homes cooked with firewood or kerosene. Her talent was immediate: housewives were not only interested in the devices, but in the recipes she explained in detail and passion.
Over time, its influence grew. He went from giving Face -to -face classes to have your own column in the magazine El Hogar, And his voice was heard on the radio. But it was in 1952 when his career reached the summit: with the arrival of television, he cooked live for the first time in the program Home Varieties. Since then, his image was associated with Argentine cuisine.
Its legacy is not limited to the screen. In 1934 he published his iconic Recipe bookwho sold more than 3 million copies and was translated into eight languages. With an unwavering dedication, the cook marked generations with her unique style, her apron with flying and her famous words: “Read each formula carefully, use the exact amounts and amounts and Follow the instructions to the letter“
Doña Petrona’s economic recipes to enjoy the palate
Pope tortilla
An infallible classic, ideal for any food of the day. You only need potatoes, eggs and onion to create a delicious and accessible dish.
Preparation: Cook the potatoes and onion into oil slices until they are soft in a pot. Beat the eggs, mix with the potatoes and onion, season and cook in a pan until it is golden sides.
Pope tortilla.webp
Chicken rice
Tasty, easy and surrender. With rice, chicken and some vegetables, you can make a nutritious and perfect meal to share.
Rice with chicken.jpg
Pope cake
Taking advantage was never so delicious. A soft and creamy puree combined with meat and spices make it an unparalleled dish.
Preparation: Fry the onion, belli and carrot. Add the chicken to brown, then the rice to take flavor, and finally the broth and saffron. Cook until the rice is ready.
Pope cake.jpg
Lentil soup
Caloric and comforting, ideal for cold days. A nutritious option that not only fills the stomach, but also the soul.
Preparation: Prepare a puree with the potatoes. Sauté the onion, add the meat, and then mix with chopped eggs and olives. Place a layer of puree in a fountain, the mixture of meat, and cover with more puree. Bake.
Lentil soup.jfif
Bread Buddine
An economic dessert that turns old bread into a delicacy. With milk, sugar and eggs, you achieve a sweet and satisfactory ending.
Preparation: Soak the lentils. Sauté onion and carrot, add lentils, potatoes and sausage. Cover with broth and cook until the lentils are tender.
PAN Buddine.jpg
An economic dessert that turns old bread into a delicacy. With milk, sugar and eggs, you achieve a sweet and satisfactory ending.
Preparation: Soak the bread in milk until it is well soaked. Add sugar, beaten eggs, vanilla and raisins. Mix well and bake in a caramelized mold until golden.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
