Imported from the web

Guatemalan Caldillo for Fiambre

Name: Guatemalan Caldillo for Fiambre
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: Parsley; Capers (The quantity is not specified.); Onion; Green onion; 2 tbsp Mustard; Canned vegetable broth (The quantity is not specified.); Vegetable broth (The quantity is not specified.); Bell pepper broth (The quantity is not specified.); Chicken broth (The quantity is not specified.); Consommé (To taste.); 2 tbsp Sugar; Filippo Berio Classic Olive Oil (A generous splash; the quantity is not specified.)

Recipe by Filippo Berio Guatemala Facebook

Imported by Ciro Peraloca on SeeMeCook

A blended sauce of herbs, capers, mustard, broths, and olive oil used to combine and flavor the ingredients of Guatemalan fiambre. It is left to rest so the flavors can meld.

4 servings10 minLatin American

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Ingredients

Parsley
Capers (The quantity is not specified.)
Onion
Green onion
2 tbsp Mustard
Canned vegetable broth (The quantity is not specified.)
Vegetable broth (The quantity is not specified.)
Bell pepper broth (The quantity is not specified.)
Chicken broth (The quantity is not specified.)
Consommé (To taste.)
2 tbsp Sugar
Filippo Berio Classic Olive Oil (A generous splash; the quantity is not specified.)

Steps

1
Place the parsley, capers, onion, and green onion in a blender.
2
Add the mustard, the various broths, the consommé, and the sugar.
3
Add a generous splash of Filippo Berio Classic Olive Oil.
4
Blend until smooth.
5
Taste the mixture and adjust the seasoning if needed.
6
Pour the caldillo over the fiambre and mix carefully so all the ingredients absorb its flavor.
7
Let it rest so the flavors can meld; the text does not indicate how long.

Notes

The quantities of most ingredients and the resting time are not specified. The caldillo is added to the fiambre, which is not included in the ingredient list.