The roasts are gaining strength in the city. We see new proposals from restaurants that offer us a variety of cuts of beef, pork, poultry, each time putting more details on the quality of the product, the point of cooking and, above all, not saturating the meat with condiments that overshadow it.
Also, festivals are the order of the day, we just had one last weekend with great success. The 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 a little I present a very practical, fast recipe that you will love. I learned it recently from an Argentine friend, the pizza matambre. At first he did not convince me very much, I must admit, but the truth was very good. Its ingredients are very basic and we only have to be careful with the cooking time and temperature.
- 1 pork chop
- 1 liter of milk
- black peppercorns
- Grain salt
- fresh tomato
- Olive oil
- Mozzarella cheese
Leave the matambre soaking in the milk for an hour.
Then drain it well and dry it with absorbent paper.
Season with grain salt and black pepper crushed in the mortar and rub with a little olive oil.
Grill over a very high heat, if you don’t have charcoal you can do it on a griddle, approximately 1 minute on each side until a very golden seal is achieved.
Place on a baking tray, cover with very thin tomato slices, mozzarella cheese and oregano.
Bake at 220 degrees until the cheese melts and browns.
Add olive oil at the end.