2023-10-27 13:43:36
Ingredients
– 1 pork butcher (1.5 kg approx.)
For the filling:
– 2 red onions
– 100 g black olives
– 50 ml cooking cream
– 200 g semi-hard cheese
– 1 handful parsley
– Salt and pepper to taste
For the sauce:
– 2 pots of cooking cream
– 2 white onions
– 3 garlic cloves
For the garnish:
– 6 papas
– ground chili to taste
– 2 tbsp. olive oil
– Salt and pepper to taste
Preparation
1. For the matambre: Cut red onion into julienne strips. Sauté in butter, season with salt and pepper. Reserve. Make a paste with the black olives and cream. Chop parsley and grate semi-hard cheese. Spread the pork matambre with the olive paste, add the onion, cheese and parsley. Roll, tie with threads and cut medallions.
Cook in a pan with oil and butter. Once each side of the medallion is golden, add garlic and white onion. Season. Cook for a few minutes before adding the cooking cream. Let it cook over low heat for 20 minutes and they are ready to serve.
2. For the garnish, cut potatoes into cubes, season with olive, ground chili, salt and pepper. Transfer to a roasting pan and bake in a preheated oven at 200° C. until they are well cooked and crispy.
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