Asado roll

Asado Roll is a popular dish in various parts of the world, particularly in South America. It is a type of roast meat, typically beef, that is cooked on a grill or barbecue. The term "asado" is Spanish for "roast" or "barbecue", while "roll" refers to the method of preparation, where the meat is rolled around a filling before being cooked.

History

The origins of the asado roll can be traced back to the gauchos of the Pampas, the vast grasslands of Argentina, Uruguay, and southern Brazil. These cowboys would cook large cuts of beef on an open fire, a tradition that has evolved into the modern asado.

Preparation

To prepare an asado roll, a cut of beef is first marinated in a mixture of garlic, onion, parsley, oregano, paprika, salt, and pepper. The meat is then rolled around a filling, which can include ingredients such as hard-boiled eggs, olives, bacon, and cheese. The roll is secured with kitchen twine and cooked on a grill or barbecue.

Variations

There are many variations of the asado roll, depending on the region and personal preference. In Argentina, for example, the filling often includes chorizo and red pepper. In Uruguay, the roll may be stuffed with spinach and mozzarella cheese. In Brazil, the asado roll is known as "rocambole de carne" and is typically served with farofa, a toasted cassava flour mixture.

See also

• Asado
• Barbecue
• Roast beef
• South American cuisine

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