To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads.
for 6 portions
| 1 unit | To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads. |
| 10 g. | PROVENCE SAUCE (see recipe in page…) |
Chimichurri sauce
| 20 cc. | VINEGAR |
| 40 cc. | WATER |
| 2 cloves | GARLIC |
| 10 g. | PARSLEY |
| 1 pinch | SPICED PARPIKA |
| 1 pinch | OREGANO |
| 1 pinch | GRINDED CHILI |
| 1 pinch | LAUREL |
| 1 pinch | SUGAR |
| n/a | SALT |
| n/a | PEPPER |
Salad
| 2 plants | ARUGULA |
| 150 g. | CHERRY TOMATOES |
| 50 g. | GRUYERE THREADS |
| n/a | OLIVE OIL |
| n/a | BALSAMIC VINEGAR |
| n/a | SALT |
| n/a | PEPPER |
Provence Sauce
| 20 g. | PARSLEY |
| 2 cloves | GARLIC |
| 80 cc. | OIL |
| n/a | SALT |
| n/a | PEPPER |
Clean and cut the loin in medallions. Tie it and cook in the grill at medium heat till it’s done.
** Provence sauce**
Chop parsley and garlic, add oil and season.
*Chimichurri sauce * Let the water boil and add all the dry ingredients.
** Salad**
Clean arugula and cherry tomatoes. Cut the tomatoes in helves and the arugula by hand in a rustic fashion. Line up with oil and balsam, salt pepper and finish with the threads of cheese.
These three sauces are a classic and go very well with any veal cut.
Loin is the king of the meat cuts. The most tender is of cows and with it many simple meals are prepared like grille or other of haute cuisine. All of them have for sure, flavor and texture.
“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