INGREDIENTS
- – Stamps.
- – Salt and pepper.
- – Vinegar.
- – Floor chili.
- – Peppers.
- – Oregano.
- – Carrot.
- – Roasted garlic.
- – Chive.
- – Egg 1 unit.
- – Exhausting and semi-hard cheese.
- – Oil.
- ALIGOT MASH
- – Mashed potatoes 1 kg.
- – Butter.
- – Milk c/n.
- – Mozzarella 500 g.
- – Salt and pepper.
- – Nutmeg.
- – Chimichurri fresco:
herbs, garlic and vinegar.
Get pleasure from an unbelievable GRILLED MATAMBRE accompanied by an ALIGOT PURE that you simply will not be capable of imagine what it’s!
PROCEDURE:
1. Place the matambre on aluminum foil on the fats aspect.
2. Season with salt and pepper, moisten with vinegar and rub. Additionally add paprika, oregano and loads of floor chili.
3. Add grated carrot , roasted garlic, chopped chives, a overwhelmed egg to bind and grated cheese .
4. Roll the matambre lengthwise and wrap in aluminum foil.
5. Tie within the center with quick threads.
6. Prepare dinner on a excessive grill (away from the hearth) at low temperature for two to three hours, turning it very patiently .
7. For the sauce, warmth a impartial oil (100°C), add to the chives and let it infuse as if it have been a tea.
8. Serve and end with the sauce on high.
For the garnish, a scrumptious ALIGOT PURE comes out, an excellent French recipe !
PROCEDURE:
1. Boil the potatoes from chilly water.
2. Make a puree with milk seasoned with salt, pepper and nutmeg.
3. Add the grated mozzarella and blend over reasonable warmth.
4. Serve and end with a recent chimichurri on high.
