Sunday, July 21, 2013
An Appetizer from Argentina
The menu at each "parilla" is pretty standard: grilled organ meats and blood sausages, several cuts of beef the country is deservedly famous for, and an unexpected -- at least to me, appetizer -- provoletta, a thick slab of grilled provolone cheese quickly marinated in olive oil, oregano and a hint of chili flakes. Delicious cripsy, gooey cheese eaten shamelessly with knife and fork.
When I first tasted this delicious dish I immediately wanted to make it for James. I've tried a wheel here and again when we've had guests, but tonight an aged wheel of provolone called from the fridge. I made James an Argentine appetizer plate for dinner -- grilled sausage and cheese.
He called it a "heartstopper."