CHEESE AND SAUSAGES BOARD

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.

CHEESE AND SAUSAGES BOARD

Ingredientes

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)

Procedimiento

Cut as desired, in slices, or small pieces and decorate.

tips*

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.

El dato: COLD CUTS AND CURED MEATS

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.

Gastronomía Regional Argentina

“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