15. Argentina

Provoleta

Country: Argentina 
Course: Appetizers 
Makes: 4 servings 

 

Ingredients

• 1 inch thick slice provolone cheese
• chopped fresh oregano, to taste
• 1/2-1 teaspoon crushed red pepper flakes

Directions:

1. Heat a cast-iron skillet over very high heat (I used non-stick and it worked just fine) and put the cheese in it.
2. Sprinkle with half the oregano and red pepper flakes and cook until the cheese begins to melt and you can see some brown around the bottom edges.
3. Carefully flip the cheese, making sure you get all the crispy brown bits. Sprinkle with the remaining oregano and red pepper and continue to grill until you see those brown edges again.
4. Remove from the pan and serve immediately with a crusty bread.

Fugazza

Ingredients

• 2 2/3 cups bread flour
• 5 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 teaspoons yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 large white onion
• 2-3 teaspoons dried oregano
• 1/4 cup Parmesan cheese (grated)
• Optional: 5 oz. mozzarella cheese (cut into thin slices)

Steps to Make It

1. Place the warm water (100 to 105 degrees F) in a small bowl. Stir 1 teaspoon sugar into the water and sprinkle the yeast over the water. Set aside for 5 to 10 minutes, until mixture is bubbly.
2. Place the flour, olive oil, and salt in the bowl of a standing mixer and mix briefly using the dough hook. Add the yeast/water mixture and begin to knead. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if the mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic.
3. Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let the dough rise until doubled in size.
4. While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels.
5. Once it has risen, punch down the dough and shape into a smooth ball. Pour 3 tablespoons of olive oil into a 14-inch pizza pan with 1-inch sides. Place the ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes.
6. Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between until dough covers the bottom of the pan.
7. Preheat oven to 450 degrees F. Sprinkle the onions over the top of the dough. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano.
8. Place the fugazza in the oven. Bake for 15 minutes, or until edges start to turn golden brown. If desired, remove fugazza from oven and top with thin slices of mozzarella cheese and sprinkle with grated Parmesan. Return to oven and bake until fugazza is golden brown and crispy around the edges. Brown onions under the broiler for the last 3 minutes of cooking if desired.
9. Remove from the oven and cut into slices to serve.

Flank Steak With Chimichurri Sauce

Country: Argentina 
Course: Main 

 

For the Steak

• 1 1/2 lbs flank steak
• 2 tablespoons olives
• salt and pepper

For the Chimichurri

• 4 tablespoons lemon juice
• 1/4 cup red wine vinegar
• 1/4 cup red wine
• 2 garlic cloves , minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped fresh oregano
• 1/4 teaspoon red pepper flakes
• 1/4 extra-virgin olive oil
• 1/2 cup minced fresh flat-leaf parsley

Directions:

1. Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
2. Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
3. Cut the meat into thin strips and serve topped with the Chimichurri sauce.

Serve with asado roll

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Milanesa a Caballo (Argentinian Milanesa on Horseback)

 Course Main Course

 Cuisine Argentinian

 Keyword Argentina, Argentinian, beef, egg, meat, MIlanesa

 Servings 2 -4 Servings

Ingredients

• 1 pound top sirloin beef sliced into large sheets about 1/3 inch thick
• 6-8 eggs divided
• 1/2 tablespoon milk
• 1/4 cup freshly chopped parsley
• Salt and pepper to taste
• 1 cup fine breadcrumbs
• Oil for frying
• Fries for serving

Instructions

1. Pound each sheet of beef to 1/8th inch thick.
2. In a wide bowl, beat together 2 of the eggs, milk, parsley, salt, and pepper.
3. Place the breadcrumbs on a wide plate.
4. Coat a thin sheet of beef completely in the egg mixture, allowing the excess to drip off. Then cover in the breadcrumbs, pressing to make sure the beef is full coated. Repeat with remaining beef.
5. Allow the coated beef to rest in the refrigerator 30 minutes to overnight.
6. Pour oil into a large pan until 1/2 inch thick. Place over medium heat. Once fully heated, carefully add one of the coated beef slices. Fry until golden, about 5 minutes. Flip to cook the other side until golden. Transfer to a towel-lined plate and repeat with remaining beef. 
7. While the beef is frying, lightly oil another pan and place over medium-high heat. Add two eggs and reduce heat to low. Fry just until set. Transfer two eggs over one slice of cooked Milanesa and serve immediately with fries.

Milhojas De Dulce De Leche (Dulce de Leche Napoleons)

Country: Argentina 
Course: Dessert 

 

Ingredients

• one package puff pastry , thawed
• 1 cup dulce de leche
• 1/2 cup powdered sugar
  Directions:
1. Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
2. Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
3. Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
4. Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
5. Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
6. Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over).
7. Dust with powdered sugar and serve.

El Submarino

Ingredients

• 4 cups whole milk
• 1/4 cup sugar
• 1 teaspoon vanilla
• 4-ounce bar of good quality dark chocolate broken into 1-ounce pieces

Steps to Make It

1. Pour the milk into a saucepan.
2. Stir in the sugar and vanilla.
3. Heat the milk slowly over low heat until it is just about to boil. Do not let it boil.
4. Remove from the heat and divide the milk into 4 mugs.
5. Serve each mug with a piece of the chocolate.
6. (Good Eats: Gravy from Roast Drippings)