😮😮😮😮🫶🫶🫶👊👊👊 So good.

This pizza variation was introduced by Italian migrants. Matambre is much older, the cheapest gauchos from the past could afford. They stuffed it with veggies, boiled eggs and it was a meal that could literally "kill hunger". Very popular to this day but with better seasoning.

Yep. My parents and siblings are from Argentina. I know this too well.

As an Argentinian, this is accurate 100%

Never even heard of this...that's glorious!

For all the non Argentinians reading, fold it with the fat inwards. As it renders, it helps tenderize the meat. Another option to tenderize is to first boil it in milk for 1 to 2 hours, and THEN barbecue it.

Okayyyy, that’s niiiice! 🤩🥩🍕

👊👊👊👊

In Italy, where this recipe originates, we call it "Carne alla Pizzaiola".

Not the same.

The recipe is.

The ingredients may be the same. The recipe is not.

Finally gluten free pizza!

That is a cut us Italians use to make Braccoil ," bra zshule"

Braciole. Pronounced Brra sheohh leh

@DValperga13392 😋😋😋

@DValperga13392 Fourth generation Italian.

@DValperga13392 You know Braciole! 🥹 👌🏻 you know the next test - sauce or gravy.

@DValperga13392 On the Braciole? Sauce? Gravy? We ate it just like that. With Mash Potatoes.

@DValperga13392 For pasta, is it sauce or gravy? 🙂

@DValperga13392 Sugo. Sauce. Ragú.

Es más popular el de cerdo realmente porque el de res cuesta más que quede tierno. Lo ideal es esa técnica de librito y hacerlo bien lento

So the steak is the pizza with toppings? Ok.. ok. Thats on my list once my passport hits.

Don't say we don't use dough tho, we have amazing pizzas as well.

Banchero. La Boca. Best Pizza in all the World!!!!

Banchero invented the fugazza with cheese which I believe is the best invention in our cuisine. Basically a cake of dough filled with cuartirolo cheese and topped with another dough layer covered with onions and parmegiano.

To me, that is the best of the best. With extra onions and cheese.

Extremely popular in Uruguay as well.

As an Argentinian, I immediately liked him.

It’s not exclusive to Argentina. It exists in Uruguay; we call it "matambrito a la pizza"

El matambre primero se hierve en el medio que quieras (caldo, etc) y una vez tiernizado sí se hace a la pizza. De otra forma es carne muy dura.

Ponele más queso!!!

needs to be tenderize first with milk

Hervilo con leche capo, y ahi te queda tierno

I wanna try this madness

Todo bien con ese plato, es muy sabroso, cómo argentino lo único que no me cierra es que no se lo desengrase por completo.

To make it more tender. You can boil it with milk and water and some herbs. Then to the grill or bake it . And the rest of preoaratin . It melts

I love how people in their videos express how good it tastes as soon as they pop it in their mouths. It looked dry as leather

"they don't use dough for pizza" 🙄

Hey @crappiedoc .... double dog dare ya

@LobstahRollah ☝️🙂

Best pizza in the world

My fortnite account is worth prolly more than that country

Pronounced MahTah Ahmbreh. Two separate words, not one word as he pronounced it mahtahmbraay

Weird!!

esa muzza que no se derrite la odio

Not the boreworms!

Bahbahque pizza definitely looks good

Yankee trolo como le vas a sacar la grasita

It's a dish consumed in all latinoamérica.