The provoleta goat cheese gains in flavor after resting in the grape oil marinade. The combination is completed with a beet purée, contributing to with color and aroma.
for 2 portions
| 4 units | GOAT PROVOLETTA |
| n/a | OLIVE OIL |
| n/a | BALSAMIC VINEGAR |
| n/a | BLACK PEPPER |
| n/a | SALT |
GARNISH
| 4 units | BEETS |
| 10 g. | HONEY |
| 50 g. | FRESH GRAPES |
| 50 g. | CHICORIES |
| n/a | FRESH TENDRIL |
Marinate the provoleta in grape oil about 30 minutes. Bake two beets wrapped in aluminum paper till they tender are, remove the skin and make a purée, season and add honey. With the rest of the beets make some chips, finely cutting them and dehydrate in low heat. Make a vinaigrette with 1 part of balsamic vinegar, salt as desired and three parts of grape oil. Emulsion. Bake provoleta in a hot grill on both sides.
PRESENTATION
Serve the hot provoleta, the beet purée and the crisp. Add chicories, grapes, tendril and the vinaigrette of grape oil.
The oil from grapes seeds has a green color, dark and shiny. Its aroma is subtle and herbaceous and can be used in many culinary preparations, bringing a great quantity of antioxidants.
Being the stars of the area, from its juice, wine is born. With their seed we make oil, ideal for many meals. Its extraction, as well as the olives one, can be made in different ways, although the best is by pressing.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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