Matambre a la Pizza con la Rosarina | Receta de Almas Parrilleras

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive and still provide a briny flavor.

Remove the matambre from the packaging and place it in a tray.

Season the matambre on both sides with milk.

Cover the matambre with plastic wrap and place it on the grill for 1 hour.

After 1 hour, chop the onion and tomatoes.

Mince the garlic as finely as possible.

Sauté the chopped onion, garlic, bell pepper, and tomatoes in a pan with salt.

After 1 hour of cooking the matambre, add 1 cup of water and bay leaves to the pan.

After 1.5 hours, the sauce should be ready and the matambre should be tender.

Cover the matambre generously with the homemade sauce.

Top the matambre with cheese and olives.

Cover the matambre with aluminum foil and return it to the grill to melt the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens