The barbecues are gaining strength in the city. We see new proposals from restaurants that offer us a variety of cuts of beef, pork, and poultry, each time putting more details into the quality of the product, the cooking point and, above all, not saturating the meat with seasonings that overshadow it.
Also, festivals are the order of the day, we just had one last weekend with great success. Barbecue fever definitely took over the city and for good.
For this reason, at La Escuela de los Chefs we have prepared a surprise that I will tell you about shortly.
To get ahead of ourselves a little, I present a very practical, quick recipe that you will love. I recently learned it from an Argentine friend, the matambre a la pizza. At first he did not convince me much, I must admit, but the truth was very good. Its ingredients are very basic and we just have to be careful in cooking time and temperature.
Ingredients:
- 1 pork matambre
- 1 liter of milk
- black peppercorns
- Grain salt
- Oregano
- fresh tomato
- Olive oil
- Mozzarella cheese
Elaboration:
Let the matambre soak in the milk for an hour.
Then drain it well and dry it with absorbent paper.
Season with salt and black pepper crushed in a mortar and rub with a little olive oil.
Grill over very high heat, if you don’t have a grill you can do it on a griddle, approximately 1 minute on each side until you get a very golden sear.
Place on a baking tray, cover with very thin slices of tomato, mozzarella cheese and oregano.
Bake at 220 degrees until cheese melts and browns.
Add olive oil at the end.
Source: Eluniverso
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
