INGREDIENTS
- Components:
- ● 1 stamp
- ● 1lt of milk
- ● Beef seasoning salt pepper nutmeg and garlic
- ● 200 g of butter
- ● 50 g of black garlic paste or 10 cloves of black garlic
- ● 15 pecan nuts
- ● Milk c/n
- ● 250 g of smoked bacon
- ● Olive oil
- ● Sal
- ● 250 g of tomato
- ● 500 g of Muzzarella
- ● oregano
- Garrison:
- ● 200 g of child potatoes
- ● a tied arugula
- Garrison:
- ● 500g of potatoes
- ● 1 Lt of oil for frying
COMPARSA OF MATAMBRES:
1. Place the matambre within the milk with a little bit water till it’s lined. Add some bay leaves. When it’s tender, take away it and let it cool.
2. As soon as tenderized, we lower the matambre into three items.
3. The primary third shall be “Blue Cheese and Black Garlic”: discount of black garlic cream with butter after which we add a 200 g piece of blue cheese. Beforehand we toasted about 15 pecan nuts to complete the dish. Papines garnish on a mattress of arugula.
4. The second third of matambre shall be “Al Verdeo with Smoked Bacon”: caramelize the bacon, increase the cooking backside with the trunk of the greeno and go away the leaves so as to add to the final and have completely different textures.
5. The third third of matambre shall be “A la pizza”: with spherical tomato slices and mozzarella. Garnish: candy potato chips
