INGREDIENTS
- – 1 stamp.
- – 2 grated carrots.
- – 8 hard-boiled eggs.
- – 1 cup of chopped parsley.
- – 1 cup of grated cheese.
- – 1 tbsp of oregano.
- – 1 tbsp of floor chili.
- – 2 tbsp minced garlic.
- – 2 tablespoons of breadcrumbs.
- – 1 roasted crimson bell pepper with out pores and skin, seeds.
- – 1 roasted inexperienced bell pepper with out pores and skin, seeds.
- – 2 inexperienced onions.
- – 6 chard leaves.
- For the Russian salad:
- – 3 elements of potatoes lower into 1×1 cm cubes.
- – 2 elements of carrots lower into equal sizes.
- – 1 half peas.
- – Salt, pepper, vinegar.
- – Mayonnaise to season.
- – A spoonful of chopped parsley.
ROLLED MATAMBRE WITH RUSSIAN SALAD, probably the most basic of the classics that we love
PROCEDURE:
1. Stretch the matambre, fats on prime and take away the surplus. Season.
2. On prime, season with oregano, floor chili, garlic, parsley, breadcrumbs and cheese.
3. Place the chard leaves. Add the carrot.
4. At one finish, place the eggs in a line with their suggestions lower; on the remainder of the piece, distribute the julienned bell peppers and inexperienced onions dispersely.
5. Roll fastidiously, wrap in plastic wrap and tie with thread. Prepare dinner in loads of water or broth at a delicate boil for 2 hours. Take away and press, refrigerate for a number of hours earlier than slicing.
For the Russian salad:
1. Wash the potatoes and carrots nicely to take away extra starch. Boil utilizing chilly water for 25 minutes. Pressure and let cool.
2. In a container or salad bowl, combine with the peas fastidiously in order to not break the elements.
3. Season with salt, pepper and vinegar.
4. Combine the preparation with mayonnaise once more.
