Argentine gastronomy continues to make people talk in gastronomy, with products that originate from two of the most developed and quality sectors, such as livestock and dairy. On this occasion, the portal Taste Atlas I make a ranking of the fifty best dishes with cheese and the albiceleste nation was located within the top five.
A few weeks ago, the prestigious gastronomic platform positioned the choripan like the best “hot dog” in the world and, also, he chose three sandwiches (loin, milanesa and, again, the choripán) among the ten best on the list The Best Sandwiches in the World. But, within the list of dishes made with cheese, the national representative was the provoleta.
The traditional provoleta ranked fifth, among 49 other dishes in the world with the same ingredient, in the ranking organized by the international gastronomy website. In front of the Argentine plate, are the Paneer Tikka and the Shahi Paneer, both from India, followed by Saganaki Greek, which occupies the second place, while the raclettefrom Switzerland, ranks first.
With 4.7 points, the report highlights cheese as “one of the basic foods of Argentine barbecue, since it is the perfect cheese for the grill, because it is compact and firm.” A primary feature of the so-called “Argentine Spun Provolone Cheese”which originated in the 1940s. According to culinary historians, the Italian immigrant natalio alba I create the provoleta in the province of Córdoba, with the intention of complementing the portions of meat.
In the description of how the dish is made, by Taste Atlas, it is explained: “It is cut into slices about an inch thick, seasoned with a generous amount of oregano, maybe a sprinkle of dried red chili flakes , and grilled until just beginning to melt in the center.” Taste Atlas adds that it is “best enjoyed smothered in the garlic chimichurri sauce and served with crusty bread on the side.”
by RN
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