Provoleta
For those of you that fired up the grill the other day and made choripans I have the perfect recipe to use up that leftover chimichurri sauce! This is another dish that I discovered in Buenos Aires. Its basically a ½ inch thick slab of special provolone cheese made for grilling. The cheese is rubbed with oregano and grilled either on a bbq or a very hot grill pan and then plated, drizzled with olive oil and topped with chimichurri sauce! It sounds crazy eating one of these by yourself but its typically served as...
Read MoreEnsalada Buenos Aires
This is the most amazing salad I’ve ever eaten! I first discovered it in Buenos Aires minus the prosciutto. The combination of mixed greens tossed in homemade balsamic vinaigrette and topped with brie, prosciutto and roasted mixed nuts will have your taste buds dancing! I’ve served it along side pastas, meats and even Asian food and it goes perfectly every time! INGREDIENTS: Bag of mixed salad greens 1 wedge of brie cheese, (room temp, cut into slices) ¼ lb. of prosciutto...
Read MoreChoripan
The first thing I do when I step foot in Buenos Aires is make a b-line to a local parilla for a choripan! It’s one of the most popular sandwiches consisting of a large chorizo sausage split lengthwise topped with a large dollop of chimichurri sauce served on a crusty roll. The name comes from the it’s ingredients: chorizo and the crusty bread (“pan” in Spanish). The chorizo cut in half lengthwise is called mariposa (butterfly). It is said the name chimichurri came from an Irishman called...
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