wood-fired ovens producing this thing provaleta, a beautiful slab of cheese, which puffs up and inflates in the heat. anthony: wow. whoa, this is the cheese? diego: this is the cheese. normally, if you are doing a grill with friends, this is the only thing you will get that is not meat. anthony: whole roasted, suckling wild boar. anthony: wow, that s spectacular. anthony: and whole-roasted fish. chef: fish. anthony: wow. wow, that s beautiful fish. anthony: and milanesa. here in uruguay, not veal as in italy, but a pounded, breaded, and fried hunk of beef, covered in tomato sauce, ham, and melted mozzarella cheese. anthony: whoa, more cheese, all right. clo: milanesa. chef: this is milanesa napolitana. anthony: right.
wood-fired ovens producing this thing provaleta, a beautiful slab of cheese, which puffs up and inflates in the heat. anthony: wow. whoa, this is the cheese? diego: this is the cheese. normally, if you are doing a grill with friends, this is the only thing you will get that is not meat. anthony: whole roasted, suckling wild boar. anthony: wow, that s
anthony: there are two wood-fired ovens producing this thing provaleta, a beautiful slab of cheese, which puffs up and inflates in the heat. anthony: wow. whoa, this is the cheese? diego: this is the cheese. normally, if y doing a grill with friends, this is the only thing you will get that is not meat. anthony: whole roasted, suckling wild boar. anthony: wow, that s spectacular. anthony: and whole-roasted fish. chef: fish. anthony: wow. wow, that s beautiful fish. anthony: and milanesa. here in uruguay, not veal as in italy, but a pounded, breaded, and fried hunk of beef, covered in tomato sauce, ham, and melted mozzarella cheese.
anthony: there are two wood-fired ovens producing this thing provaleta, a beautiful slab of cheese, which puffs up and inflates in the heat. anthony: wow. whoa, this is the cheese? diego: this is the cheese. normally, if you are doing a grill with friends, this is the only thing you will get that is not meat. anthony: whole roasted, suckling wild boar. anthony: wow, that s spectacular. anthony: and whole-roasted fish. chef: fish. anthony: wow. wow, that s beautiful fish. anthony: and milanesa. here in uruguay, not veal as in italy, but a pounded, breaded, and fried hunk of beef, covered in tomato sauce, ham, and melted mozzarella cheese.
talking about like hard work, i mean the kitchen is hard but like, fishermen? clo: the fact that you are alone in the middle of the ocean with all this testosterone around you. diego: that s why we play soccer. anthony: there are two wood-fired ovens producing this thing provaleta, a beautiful slab of cheese, which puffs up and inflates in the heat. anthony: wow. whoa, this is the cheese? diego: this is the cheese. normally, if you are doing a grill with friends, this is the only thing you will get that is not meat. anthony: whole roasted, suckling wild boar. anthony: wow, that s spectacular. anthony: and whole-roasted fish. chef: fish. anthony: wow. wow, that s beautiful fish. anthony: and milanesa. here in uruguay, not veal as in italy, but a pounded, breaded, and fried hunk of beef, covered in tomato sauce, ham, and melted mozzarella cheese. anthony: whoa, more cheese, all right. clo: milanesa. chef: this is milanesa napolitana.