To go with Fernet, there is nothing better than the skewers of salami, decorated with roasted chili. There is one problem: one knows when we start to eat, but the end is unpredictable.
for 8 portions
| 12 units | BROCHETTE STICKS |
| 50 cc. | EXTRA VIRGIN OLIVE OIL |
| 1 unit | SALAMI “DE LA COLONIA” |
| 1 unit | RED CHILI |
| 1 unit | GREEN CHILI |
| 200 g. | STUFFED OLIVES |
Peel and cut salami on the bias. Save. On the other hand, roast chili on high heat till burning them on the outside, peel them and preserve in olive oil. Cut chili in squares, and start to interpose in the brochette sticks with salami and the stuffed olives. Brush with olive oil.
We can prick the snacks already prepared, on bread or some big fruits like melon or watermelon
One of the most famous salami in this region, which has exquisite flavors of dry production, is the one from Oncativo, made by halves of pork and bovine meats, sliced with a knife. Once elaborated it is let to ripe between 60 and 9 days in fresh and dry cellars. When it detaches what is called “mufa” (its green moss colored little cap), it is showing that it is ripe and at the right time to eat it.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book