Recipe by Chef Amalia Moreno-Damgaard
As you can tell by the photo above, “Fiambre Rojo” looks like a giant antipasto platter. There are different kinds: white, red and divoriciado, (in which all the ingredients are left separated and each person picks what they want). For our purposes, we are going to serve this “divorciado” style. This way, those with vegetarian and vegan diets will be able to compose a platter that suits them.
“Fiambre” means “served cold,” and “rojo” refers to the red color of this dish with the inclusion of beets. Fiambre must be prepared at least one day before serving and marinated in sauce blend of vinegar and other ingredients called the “caldillo.”
Here is the link to the full explanation and the full recipe. Please make sure to read through the recipe thoroughly so you’ll have the full picture about how the dish is prepared and assembled; there is so much information there that I decided not to try and re-invent the wheel, and will just send you directly to the recipe site. Most of all, keep in mind that this recipe is really a template, for whatever you are able to find at your store. Every fiambre is based on individual cooks likes and dislikes.
Here is a possible breakdown on the preparation of this recipe. Once you divide up all the tasks between your friends this becomes an easy project.
- One person should prepare the vegetables and the caldillo, because the vegetables need to be marinated in the caldillo overnight. Please note that in Amalia’s recipe for the caldillo, the parsley and red onion are added separately to the vegetables at the end, they do not get pureed into the caldillo—that is not clearly stated in her recipe.
- One person could bring canned or jarred ingredients
- One to three people could bring chicken, seafood and cold cuts (Possible substitutions for chorizo would be salame and pepperoni)
- One or two people could bring vegetable proteins and cheeses
- One person could bring garnishes
Set your items out buffet style and let everyone choose their own ingredients to make their perfect fiambre!
Notes and Instructions
Recipe contribution: Linda McElroy
Recipe and photo credit with permission: Amalia Moreno-Damgaard http://www.revuemag.com/2017/10/amailias-kitchen-guatemalan-cuisine/