Happy Thanksgiving. Here at the Ruff-Gold house, we’ll be having the traditional lamb-and-pita holiday dinner. But a couple days ago, I decided to experiment with something different: an Argentine dish called matambre (“hunger killer”).
As my South American cousins are sure to remind me, the original matambre is a beef dish, but flank steak is $18 a pound at the local QFC right now, so I opted for a cheaper variant that uses pork loin. You butterfly the meat to a uniform thickness of about half an inch, then roll it up around a filling of hard-boiled eggs, sliced meat, olives, roasted red peppers, and chimichurri sauce. Roast for about two hours and serve.
It’s really good, and it looks cool. The only problem is that the name is accurate: one slice of this stuff is enough to fill you up, so while it’s a great party dish, with just two people you’ll have more leftovers than you know what to do with.
If you’d like to try it yourself, the recipe I used is here. N.B., I substituted salami for capicola in the filling and it worked just fine. Also, unless your knife skills are really good, you’re going to need a meat tenderizer to pound the pork to an even thickness—I used a heavy bottle of vinegar as a mallet, but you probably want to go with something that isn’t made of glass.