Matambre wrapped in dough is a unique way to present this traditional dish from Argentine cuisine. This versatile dish can be prepared in various ways, from the classic rolled and boiled or baked matambre to the flavorful 'matambre a la pizza,' a true delicacy that combines diverse ingredients with an excellent result. Today's recipe is not entirely innovative but certainly gives this classic dish a different texture and presentation. Using a classic stone-baked pizza dough...
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Remove all the fat from the matambre and lay it flat on your work surface.
Season the meat with salt, pepper, sweet paprika, minced garlic, and chopped parsley. Spread the soaked bread (previously drained) evenly over the meat.
Cut the boiled carrots into sticks and place them parallel to the edge where you will start rolling the meat.
Chop the hard-boiled egg and distribute it over the meat. Do the same with the Swiss chard leaves, which should be washed and stripped of their stems and thick veins.
Roll the meat tightly, sew it closed, and tie it securely with kitchen twine.
Roll out the pizza dough, which should have risen beforehand, and wrap the matambre in the dough. Seal the edges well, brush the dough with beaten egg yolk, and place it on a baking tray greased with oil.
Bake in a preheated oven at 180°C (350°F) for about 45 minutes.
Remove from the oven and let it cool slightly.
Ensure the matambre is tender by either choosing a high-quality cut or boiling it beforehand.
Seal the edges of the dough tightly to prevent juices from leaking during baking.
Let the matambre cool slightly before slicing to retain its shape.
Serve with a fresh green salad for a balanced meal.
Can I use a different type of dough?
Yes, you can use other types of dough, such as puff pastry or homemade bread dough, but stone-baked pizza dough provides the best texture.
How do I ensure the matambre is tender?
Choose a tender cut of veal or boil the matambre before wrapping it in dough to ensure it cooks evenly and remains juicy.
Can I substitute Swiss chard with another vegetable?
Yes, you can use spinach or kale as substitutes for Swiss chard.
How long should I let the dough rise?
Let the dough rise according to the recipe instructions, typically for 1-2 hours, until it doubles in size.
What side dishes pair well with this recipe?
A fresh green salad or roasted vegetables are excellent side dishes to complement the flavors of the matambre wrapped in dough.
