Gimena Pepe Arias
08/28/2021 2:24 PM
Clarín.com
Gourmet
Updated 08/28/2021 2:32 PM
When things that mark us happen, we remember the exact place where we were
and what we were doing.
I remember the morning of August 28, 2019, when I was still half asleep, I grabbed my cell phone and went to Facebook.
The first thing I saw was a post that woke me up from a slap.
Blanca Cotta had died.
While reporting the bad news to the newspaper, I felt a cold down my back and an anguish that took days to fade.
Blanca, she was very special to me.
I started working with her as soon as I graduated from a Professional Cook.
At first, it was difficult for me to get into the “home” wave, because I worked in
cool
restaurants
with a different style of gastronomy and I felt
re top
.
Gimena Pepe Arias with her beloved Blanca Cotta.
Photo: Diego Waldmann
When I started talking to her, she
stole my heart in seconds with recipes from my grandmother
, from those grandparents that I lost as a child and that I miss so much.
That's how I adopted her as a culinary grandmother and home cooking model.
I learned a lot from his hand
: that you can cook with what is in the refrigerator without following a formula, that the preparations can "faint" in the oven and
that if you cook with love the proposal does not fail
.
He created his recipes, illustrated them with cute little pictures
that he called "little monkeys" and wrote them in a way that was as wonderful as it was fun.
I was his hands for many years recreating the recipes of his authorship that appeared in the Clarín collectibles.
I was looking for excuses to call her and listen to her advice and secrets as a bursar.
I flattered her and she told me that the one who knew about cooking was me.
We were a great team.
For me it was not Blanca Cotta, but "Blanqui"
as I liked to call her.
I also had the pleasure of meeting and working with her daughter Graciela and her granddaughter Alejandra, “Tate”.
Always with good vibes, respect and delicious recipes in between.
They are a beautiful family that makes me relive beautiful moments of my career.
Last Sunday I was summoned to an Instagram live and we remembered Blanqui's anecdotes and tips.
I keep with me recipes that have accompanied me throughout all these years
.
The best?
The Lemon Cream Scones, made in minutes, are a delicacy.
I propose that we remember her with a smile and honor her by preparing her recipes.
Glup!
forever.
Blanca Cotta recipes to prepare at home
Cupcakes
Northern Alfajor
Palmeritas
Strawberry cake
Chicken with mushroom
Meat or chicken croquettes
Focaccia