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There is no still life or village restaurant that is respectable if your menu does not include our beloved Matambre con Rusa.
It's just that it's a dish that combines all over the place . The one who joined the parts is a genius. Or a genia. The matambre is rather dry. The Russian has the moisture of mayonnaise. Textures that complement each other. They're both very cold. Traditional delicacy of Argentine cuisine, although it was not created here. Also from Christmas meals.
Russian salad, comes from Russia, posta. It was created by the French chef of the Hermitage Hotel in Moscow, tells the story. And he had pheasant, capers and smoked salmon. Thank God they calmed down and found more accessible ingredients...
For Russian salad: in quantities to taste
I don't even have to explain the salad to you. Potato and carrot into cubes. Add the peas and mayonnaise to taste and mix.
You stretch the matambre on the counter. You put the garlic in slices. Add raw egg for it to tie. Then the carrot in julienne, sliced boiled egg and cheese.
You wind and tie with a thread. Modern cooks do not do this, but I recommend it. And in the village, I'm sure they do it like that and it's richer than a restaurant in Buenos Aires. Hence, bake a couple of hours. You take it out and let it cool. Platazo!
Publication Date: 28/03/2020
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