#Liveclass

Delivered by Máximo Cabrera

A 2:00 hour online class taught by Máximo Cabrera. There are reminiscences of this product in all cultures: dumplings, arepas, Galician empanada, samosas, etc. In different ways, placing a stew inside a dough has allowed us to transport food in a practical and effective way. We have developed doughs with different fat content based on wheat, rice or corn, and the fillings have always contemplated cultural fusions and rooted products. On this occasion, we have selected three products from Argentinean gastronomy that can inspire our creativity. We will prepare a versatile dough, based on wheat and vegetable fats, fillings are part of the identity of several Latin American countries. Three versions of empanadas and an accompanying dip for each proposal.
Source with empandas and a sauce

Program

    1. Welcome to your next #liveclass

    1. We will prepare a versatile dough, based on wheat and vegetable fats.

    1. Mushroom meat and chimichurri.

    1. Mote corn and mole poblano humita. We fuse sweet corn and nixtamal corn and accompany it with the ancestral chili, chocolate and bean sauce.

    1. Onion and cheese with tomato jam and chili.melting plant-based cheese, tender onions and a very unique chutney.

About this course

  • $30.00
  • Live Class Via Zoom
  • Language Spanish, Subtitles in English.
  • Download the complete recipe booklet

VALUE AND METHODS OF PAYMENT

Sign up with all debit and credit cards through PayPal (you do not need an account on the platform). Bank transfers, ask us for your details at [email protected].

  • $30.00

    In US$ with Credit Card, Debit Card or PayPal. The value is expressed in US$, when making the payment you will be able to select your currency.

    RESERVE YOUR PLACE

If you have an Active Annual Membership, this course is already included in your plan.

In Ars the value is $ 30.000 and you can sign up in up to 3 installments without interest with Mercado Pago.

JOIN WITH MERCADO PAGO

Some comments on the course

#liveclass in Studio Crudo

Live classes are virtual classes that are delivered via zoom. For this you need to download this application to your device. The class lasts 2 hours, you can ask questions during the meeting. The class will be recorded and available for 7 days so you can review the concepts learned. You will also get in our classroom downloadable PDF recipe books and certificate of completion issued by Estudio Crudo. We welcome you to #larevolucionsilenciosa.
RESERVE YOUR PLACE

Máximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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