Cheese and wine are an inseparable couple. You can enjoy them in this region as an appetizer or hors d’oeuvre, with excellent sausages of the province, elaborated by craftsmen.
for 8-10 portions
80 g. | SALAMI FINELY SLICED |
80 g. | SALAMI THICKLY SLICED |
80 g. | CALABRIAN LONG PORK SAUSAGE (LONGANIZA) |
80 g. | THIN SPICY SAUSAGE (FUET) FROM TANDIL |
80 g. | SPIANATA (KIND OF SALAMI) |
80 g. | SALAMI FROM TANDIL |
80 g. | CHISTORRA (BASQUE SAUSAGE) |
80 g. | COOKED PORK LOIN SMOKED |
80 g. | BALONEY WITH PISTACHIO |
80 g. | RAW HAM FROM THE SIERRAS |
80 g. | BRIE CHEESE |
100 g. | COUNTRY CHEESE |
100 g. | FARM CHESSE |
100 g. | ROMAN CHEESE |
100 g. | HOLLAND CHEESE |
100 g. | PEPATO CHEESE (WITH PEPPER) |
Cut as desired, in slices, or small pieces and decorate.
Salami, when it’s made with good raw materials and is well conserved, forms in the outside a mushrooms film called “emplume” (feathered). If it does not have this, means it lacks stationing or quality. Cheeses must not have an oily film In the crust, if they have, it is due to temperature changes, causing musty cheeses In cases of soft cheese, texture must be tender, if not, it is possible that they could lack ripeness. The crusts must be sane, without cracks.
Italian and Spanish people contributed with many recipes, to the local gastronomy, as the formulas to prepare cold cuts and cured meats. Once they settle down in any town, they started raising domestic animals, they prepare them and in a short time, tables were full of snacks boards.
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