Argentina of Maradona fame is the eight largest country on the planet and is not insignificant in it's contribution to the world be it sport, literature or food. Although it has a culture that hails back to before the Incas, an influx of Spanish, European and descendants of African slaves has played an important role in making it what it is today. The cuisine is best known for its Asado (barbecued meat), Yucca, Empanadas and Yerba Mate ( green tea). I settled for the Asado which typically comprises of chorizo, organ meats, ribs and flank steak slow roasted over wood fires. Mine was less exciting( being just steak on a gas grill) but I made an authentic Chimichurri to give it oomph.The skirt steaks were grilled seasoned with salt and pepper as they tend to do in Argentina. The Chimichurri is what gives it all the flavor; made by whisking olive oil and red wine vinegar till well combined, finely chopped flat leaf parsley, onion and garlic were added in along with red chili powder, dried oregano, salt and black pepper.
A grated carrot salad goes hand in hand with the Asado, I'm told. The carrots were dressed with olive oil, lemon juice, salt, freshly ground pepper and a diced roasted onion. Sprinkled over with cheese just before serving, the salad adds a certain sweetness that complements the salty/spiciness of the Chimichurri.
Bolivia's our next port of call....
No comments:
Post a Comment