Introducción: Las Pampas
|
Take plenty of time to prepare this recipe. It is a time consuming process but very well worth it in the end. Place the milk in a large pan over medium-high heat. Bring the milk to a boil and allow a thick layer to form on top of the milk. This layer or skin will thicken and puff up. Decrease the heat to medium and remove the skin. Increase the heat to medium-high and repeat this process three times. Add the sugar and vanilla bean to the milk. Stir until the sugar has melted (about 2 minutes). Reduce heat to low and stir in the baking soda. Simmer milk, stirring often, but taking care not to break the film of cooked milk forming on the inside of the pan. Simmer, skimming the foam (not skin) until reduced by half, about 1 hour. Reduce the heat to very low and simmer for another 3 and 1/2 hours, stirring and skimming foam occasionally. The mixture will brown as it cooks. Strain the completely cooked mixture through a sieve into a bowl, cover and refrigerate. |
Las Pampas en Argentina
In Argentina, there are vast lands of great importance to the country. Cattle farming was first introduced to the Pampas region by the Portuguese in the 1550s.
La Pampa is a central region in la Argentina. Named by the Quechua Indians for its flat grasslands, La Pampa is largely an agricultural area specializing in cattle ranching, livestock, grains, and dairy production.
Historically, La Pampa was a disputed land between immigrating settlers and native groups. Most immigrants, coming from Europe, saw the land as an agricultural gold mine. With the help of the government, agriculture has become the main industry and has also branched out into agricultural tourism. Many people from the city or visiting foreigners will visit La Pampa and visit ranches to experience the life of the cowboy.