International Cuisine

Exploring the world through food.

Proveleta (Grilled Provolone)

By

Proveleta, this delicious appetizer is served as the first course of an Argentina asado. It would be wonderful anytime. A talented Asador would be able to cook this straight on the grill. I used a piece of tin foil as I was afraid I did not have that skill level. It gooey and scrumptous on a piece of grilled bread. Add In some grilled chorizo … heaven!

proveleta

Print Pin
5 from 1 vote

Proveleta (Grilled Provolone)

Course Appetiizer
Cuisine Argentina
Servings 8
Author International Cuisine

Ingredients

  • 4 - ½ “ slices of provolone cheese
  • 2 tablespoons oregano fresh chopped finely
  • 1 tablespoon red pepper flakes
  • 2 tablespoons olive oil

Instructions

  • Rub cheese with olive oil
  • Press ¼ the oregano and red pepper flakes into each piece of provolone
  • Put directly on grill and heat until slightly crusted on the outside and gooey on the inside.
  • You can put each piece of cheese in tin foil and grill that way.
  • Enjoy immediately with a baguette

 

Empenadas- Zapalla y Queso de Cubra (A butternut squash and goat cheese empenada)

By

Empenadas are found all over Argentina and the filling possibilities are endless. Many times left overs are used to make these little pies. They come either baked or fried. The dough discs are now easily found Latin markets and a big time saver, however there is just something special when they are made from scratch. Here is one baked version you are sure to love.

empenadas

Print Pin
No ratings yet

Empenadas- Zapalla y Queso de Cubra (A butternut squash and goat cheese empenada)

Course Side Dish
Cuisine Argentina
Servings 8
Author International Cuisine

Ingredients

  • For the baking dough:
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 and ½ sticks of butter chilled and cut into 12 pieces
  • 1 egg
  • 4-5 tablespoons of butter
  • For the Filling:
  • 1 Butternut squash peeled and diced
  • 1 tablespoon olive oil
  • 3 Tablespoons Goat cheese
  • 1 medium yellow onion diced

Instructions

  • For the dough:
  • Mix the flour and salt together
  • Add the butter, egg and water until a clumpy dough forms.
  • Form a ball, flatten slightly and chill in refrigerator for 30 minutes
  • Roll out dough into a thin sheet and cut out rounds disc shapes using a mold or small plate for the empenadas.
  • For the Filling:
  • Preheat the oven to 375
  • Place your butternut squash diced in a single layer on a cookie sheet
  • Sprinkle with olive oil, add salt and pepper to taste
  • Cook until tender about 20 minutes
  • Remove and let cool,
  • Mash the squash together with the goat cheese.
  • To assemble the empenadas, place a scoop of the filling in the middle of each disc.
  • To seal them, fold the disc and press the edges with your fingers, you can use a little egg white if you are having trouble sealing them.
  • You can use a fork to make a decorative edge, or learn how to make what is called repulgue or chirito, a curl type seal that looks beautiful but takes lots of practice.
  • Refrigerate your stuffed and sealed empanadas for 30 minutes before baking.
  • Preheat your oven to 375 degrees
  • Whisk one whole egg and brush the tops for a nice golden brown finish.
  • Bake on a cookie sheet for 18-25 minutes depending on the size.

 

Enselada de Palmitos de Primavera (Hearts of Palm Salad)

By

Hearts of palm salad is a super easy, healthy and delicious salad. A nice side to have along with all that meat at the Asado. Perfect anytime. The combination of the hearts of palm, avocado tomato and onion with a touch of lime is wonderful. No oil in this salad…. Enjoy!

hearts of palm salad

Print Pin
No ratings yet

Enselada de Palmitos de Primavera (Hearts of Palm Salad)

Course Salad
Cuisine Argentina
Servings 6
Author International Cuisine

Ingredients

  • 1 15 oz. can of hearts of palm rinsed, drained and sliced into rounds
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 4 green onions chopped both white and green parts
  • 1 lime juiced
  • ½ cup cilantro Optional
  • Salt to taste

Instructions

  • Combine all the ingredients into a bowl and add a good bit of salt to taste.
  • Mix gently and serve.

 

Chimichurra Sauce

By

Chimichurra  sauce is  staple salsa found on the table along with Salsa Croilla, used to season grilled meat. This Argentine specialty made with fresh parsley and oregano will not disappoint. Chimichurra can be used on many things aside from meat. It is simply delicious!

Chimichurra

 

Print Pin
No ratings yet

Chimichurra Sauce

Course Sauce
Cuisine Argentina
Servings 8
Author International Cuisine

Ingredients

  • 1 qt.container a large mason jar works well
  • 2 cups packed fresh Italian parsley chopped
  • ¼ cup packed fresh oregano leaves chopped
  • 4 garlic cloves minced
  • ¼ cup red wine vinegar
  • 1 cup extra virgin olive oil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Put all the ingredients in the mason jar and shake well.
  • Refrigerate for up to one day before serving.

 

 

Salsa Croilla

By

Salsa Croilla, a coveted salsa found on most tables in Argentina. This flavorful condiment is full of onions, red pepper and fresh herbs. Use it on your grilled steak and fall in love.

Salsa Croilla

Print Pin
No ratings yet

Salsa Croilla

Course Sauce
Cuisine Argentina
Servings 8
Author International Cuisine

Ingredients

  • 1 qt. container a large mason jar works well
  • 1 large ripe tomato cored and finely diced
  • 1 medium white or yellow onion diced
  • ½ red bell pepper cored, seeded and finely diced
  • ½ cup extra-virgin olive oil
  • 1/3 cup white wine vinegar
  • ¼ cup water
  • 1 garlic clove minced
  • 1 tablespoon fresh Thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  • Put all the ingredients in the mason jar and shake well.
  • Refrigerate for up to one day before serving.

Salsa Croilla

Alfajores with Dulce de Leche (Cookies with Dulce de Leche filling)

By

Alfajores are absolutely delicious and worth the time to make. Cornstarch is used in the batter resulting in a light fluffy cookie. Of course if you have never tried Dulce de Leche you are in for a real treat, that is the filling that holds these cookies together. A perfect way to end your Asado!

alfajores

Print Pin
No ratings yet

Alfajores with Dulce de Leche (Cookies with Dulce de Leche filling)

Course Dessert
Cuisine Argentina
Servings 12
Author International Cuisine

Ingredients

  • ¾ cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter at room temperature
  • 1/3 cup sugar
  • 2 egg yolks
  • 1 tablespoon brandy
  • ½ teaspoon vanilla extract
  • 1 cup Dulce de Leche
  • Powdered sugar to sprinkle
  • For the Dulce de Leche filling:
  • 1 14- oz can or sweetened condensed milk
  • ¼ teaspoon salt

Instructions

  • For the Dulce de Leche filling
  • Heat oven to 425 degrees and placing a rack in the middle of the oven
  • Pour milk into a glass pie plate and sprinkle with salt.
  • Cover tightly with aluminum foil and place in a roasting pan with hot water to reach halfway up the sides of the pie plate.
  • Bake for 1 hour
  • Remove the roasting pan from the oven and remove the pie plate
  • Uncover the pie plate, taking care not to burn yourself and whisk the mixture until smooth
  • Replace the foil, return the pie plate to the roasting pan and add hot water as necessary to remain halfway up the side of the plate.
  • Put back in the oven.
  • Continue to bake for about another 1½ hours until the color becomes a caramel color.
  • Remove from over, let cool, remove the foil and whisk again until smooth.
  • Set aside for the cookies.
  • Keep extra in the refrigerator of up to one week.
  • For the Cookies:
  • In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and salt.
  • In a separate bowl, using a mixer on medium mix together the butter and sugar until it is light and fluffy. Add in the egg yolks one at a time, the brandy, and vanilla.
  • Start slowly adding in the flour mixture until incorporated, taking care not to over mix.
  • Turn the dough onto a piece of plastic wrap and shape into a smooth disk, wrap it tightly and let sit for one hour in the refrigerator.
  • Preheat the oven to 350 degrees
  • Line two cooking sheets with parchment paper
  • Remove the dough from the refrigerator and lightly flour your work surface.
  • Lightly flour the top of the dough
  • Roll out to ¼ inch thick, do not be considered if it cracks, you can easily patch it together.
  • Stamp out 24 rounds using a plain or fluted 2” round cutter, reroll the dough as necessary.
  • Place 12 cookies ½ inch apart on each prepared cookie sheet and bake 1 sheet at a time on the middle rack.
  • Bake for 12-14 minutes (Cook until just firm and slightly golden on the bottom, the top will remain light.)
  • Transfer to a wire cooling rack
  • Once completely cool, flip half the cookies upside down and gently spread with about 2 teaspoons of Dulce de Leche. Place another cookie on top to make a sandwich.
  • Sprinkle with powdered sugar before serving.