Appetizer

Fiambre

Name: Fiambre
Total time: 1 day
Yield: 12 servings
Cuisine: Guatemala
Ingredients: Assorted cold cuts (ham, salami, mortadella); Cooked chicken, beef tongue; Pickled beets, carrots, cauliflower, onions; Green beans; Olives, capers; Radishes; Sardines; Cheeses; Vinegar caldillo (vinegar, mustard, olive oil, oregano)

Sacatepéquez All Saints' platter of up to 50 cold cured meats, cheeses and pickled vegetables tossed in a caper-vinegar dressing.

1 day 12 servings Hard

Ingredients

• Assorted cold cuts (ham, salami, mortadella)
• Cooked chicken, beef tongue
• Pickled beets, carrots, cauliflower, onions
• Green beans
• Olives, capers
• Radishes
• Sardines
• Cheeses
• Vinegar caldillo (vinegar, mustard, olive oil, oregano)

Method

Step 1 of 425%

Boil and pickle vegetables 2 days ahead.

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1
Boil and pickle vegetables 2 days ahead.
2
Slice meats and cheeses; halve olives.
3
Whisk caldillo; toss vegetables in it.
4
Compose on a large platter; scatter meats, cheeses, sardines and eggs; drizzle more caldillo.