The stuffing matmbre is one of the most popular dishes of Argentine gastronomy, and there is a variety of recipes to cook it. Thus, we can prepare it stuffed with vegetables or, as in this case, of bacon and egg. On the other hand, we also have the possibility of using this meat cut to make pizza mushroom, another of the star dishes of this country. Stay in recipes and discover with us how to make stuffed with baked bacon, a perfect dish to serve when we have guests.
| 🚻 8 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make stuffed with baked bacon: |
| 1 veal skirt 4 eggs 3 carries 1 leek 1 pinch of thyme 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, |
Ingredients to make stuffed with baked bacon:
1. We prepare all the ingredients to cook the baked baked stuffed more easily. Thus, lets cook the eggs, pass them through cold water and remove the peel.
2. Once we have everything ready, we place the veal skirt on the work table and proceed to fill it. To do this, we put the bacon cut into fine slices distributed throughout the meat. On it, we have the cheese cut into squares, the pinions and the cooked eggs, joining them with a wooden stick to prevent them from moving.
Trick: We recommend using a long stick to easily remove it.
3. We roll the meat very carefully and close the skirt. Then, salt and pepper to taste and tie the matmbre with kitchen thread or a mesh to prevent it from opening during cooking.
4. We introduce the belly stuffed bacon into the preheated oven at 180 ºC, and leave it until it is well done. Depending on the type of oven, the meat may take more or less time to be done.
5. While the skirt is made we prepare the sauce. To do it, lets saute in a casserole with oil carrots, onions and leek. When these ingredients are sauté, we add the wine and let alcohol evaporate.
6. When alcohol has evaporated, we add the thyme and thick the sauce that will accompany the belly stuffed bacon with a little corn and water flour.
7. Once thick, we crush the sauce to get a fine texture.
8. When the meat is ready, we remove the mesh or kitchen thread, and the stick of the eggs to prevent diners from being damaged when eating it.
9. We cut the stuffed matmbre into thick slices and go on to mount the plate.
10. We fry some very thin slices and put them at the base of the plate. Next, we place the slices of baked belly stuffed and the sauce. If you prefer, you can cook the baked potatoes instead of fried and even prepare a puree of potatoes. Bon Appetite!
