Name: Fiambre
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 Servings
Ingredients: ½ pound Brussels sprouts; 1 Unit Large cauliflower; 3 Unit Large carrots; 4 Unit Tender pacayas; 1 Unit Dozen asparagus; ½ pound Green beans; ½ pound Peas; ½ pound Tender fava beans; 3 Unit Strips of bell peppers; 8 Unit Chamborote chilies; Unit Escarole lettuce; 1 Unit Bunch of radishes; 250 Gram Pitted olives; 150 Gram Unsalted capers; 1 tablespoon Vinegar; 1 tablespoon Sugar; 1 tablespoon Mustard; Unit Salt, ginger; Unit Chopped parsley; 120 Gram Peeled shrimp, blanched; 200 Gram Small sardines; Unit Meats and cheeses; ½ pound Pork roast; 1 pound Chicken breast; ½ pound Cecina (salted meat); 3 Unit Sausages; 3 Unit Black chorizos; 3 Unit Red chorizos; 200 Gram Variety of hams, salami, and sausages of choice; 200 Gram Variety of fresh and layered cheeses

Fiambre is a typical dish perfect for celebrating with numerous guests. It is varied and delicious, with a combination of flavors that captivates everyone who tries it. Don't forget to check out this recipe, you won't want to miss it!

This dish is traditionally prepared on November 1st to celebrate All Saints' Day, and its preparation varies according to the region and family preferences.

Ready to enjoy this exquisite recipe together?

Fiambre

Main Dish

1 hour

12 Servings

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Ingredients

½ pound of Brussels sprouts

1 Large cauliflower

3 Large carrots

4 Tender pacayas

1 Dozen asparagus

½ pound of Green beans

½ pound of Peas

½ pound of Tender fava beans

3 Strips of bell peppers

8 Chamborote chilies

Escarole lettuce

1 Bunch of radishes

250 grams of Pitted olives

150 grams of Unsalted capers

1 tablespoon of Vinegar

1 tablespoon of Sugar

1 tablespoon of Mustard

Salt, ginger

Chopped parsley

120 grams of Peeled shrimp, blanched

200 grams of Small sardines

Meats and cheeses

½ pound of Pork roast

1 pound of Chicken breast

½ pound of Cecina (salted meat)

3 Sausages

3 Black chorizos

3 Red chorizos

200 grams of Variety of hams, salami, and sausages of choice

200 grams of Variety of fresh and layered cheeses

120 grams of Kraft or yellow cheese

250 grams of Dry cheese

Preparation

Step 1 : To prepare this recipe, start by cooking all the meat separately.

Step 2 : Slice the sausages and hams and set aside.

Step 3 : Soft cheeses should be sliced, and the dry cheese is added at the end for decoration.

Step 4 : In a separate pot, boil peas with salt for two minutes, julienne green beans for 5 minutes, and Brussels sprouts for 2 minutes.

Step 5 : Boil pacayas in salted water for 10 minutes, then drain all the vegetables.

Step 6 : Next, in a hot oil pan, sauté all the vegetables with raw onions, briefly passing them through the pan.

Step 7 : Add vinegar to the vegetable water and to the sauté add fenugreek seeds, grated ginger, bay leaf, salt, mustard, and a pinch of salt.

Step 8 : To finish, plate the arranged meats on lettuce with sautéed vegetables, sausages, and ham, cheeses, and finish with shrimp and sardines, decorating with mint leaves.

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