I had my first matambre, a South American
dishmeal roll, at Gunshow in Atlanta. Traditionally, it’s a flank steak with a bunch of vegetables and eggs rolled inside. What I particularly love about this dish is that beautiful surprise of colors on the inside once you cut into it. I also love the concept of hard boiled eggs in things — you know how it is.
I had this insane idea of making a Mondrian version of matambre: using quick pickled parsnips dyed blue, perfectly cut carrots, bacon strips and spinach leaves for the lines…you get the idea. Unfortunately, the whole rolling and folding process for this dish is not that easy so
I decided to keep things fairly simpleI gave up my super ambitious plans and made it the most basic way possible.
I’m still trying to figure out if this attempt was a fail or not because it isn’t as tightly rolled as the other matambres you see on the internet.