A much-loved (and much-missed) Dish girl is currently investigating life in Bueños Aires. She’s been there since July and has many delicious morsels to share.
One such morsel is Molleja, the thymus gland of the bull, but when served as a dish can refer to that gland in a cow, lamb, or pig as well. In Argentina, it is typically grilled or roasted and served piping hot on a plancha.
She’s also discovered the merits and varieties of steak and dulce de leche (not together!). A tender skirt steak for dinner followed by anything covered in dulce de leche is an ideal meal. Our ravenous reporter says they put the caramel-ish spread on everything from crepes to cake rolls to alfajores—mini cookie sandwiches covered in chocolate and powdered sugar.
Our mouths at Dish headquarters are watering and we can only hope that she’ll have recipes and smuggled in treats upon her arrival!
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