Matambre is classic Argentinian comfort food; stuffed flank steak. The mosaic of flavors and textures comes from its stuffing of spinach, potatoes, carrots, egg and seasoning. It took me two attempts to get it deliciously right. Thank you for fabulous guidance from Maximilliano Alessandri, a pastry chef in Argentina I met on Facebook.
Feel free to follow us on social media for the latest news and more inspiration.
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
Johanna Kindvall is a cook and professional illustrator who explores the world of food (from breads to pickling) as...
Behind the bread and pastry at Foorn in Naples is Carlo Di Cristo, a former University professor of Neuroscience...
0 Comments