The famous Guatemalan dish and recipe we all each on November 1st in Guatemala for ‘All Saints Day’ (El Día de Todos Los Santos), a day before the ‘Dia de Los Muertos’. We have shared the Red Fiambre recipe in previous post, and today we would like to tell you about the White Fiambre, which is quite similar, but not the same.
There are two kinds of Fiambre as you may know already, the Red Fiambre Recipe (Fiambre Rojo) and the White Fiambre (Fiambre Blanco) the difference is basically one ingredient; Fiambre Rojo has beets in it, while White Fiambre doesnt. But there are some other ingredients that give the White Fiambre a different taste, which we are sharing today.
Please note that some additional ingredients will be included in the instructions below, suchs as vinager and others.
- 3 cups chopped green beans
- 1 medium size cauliflower
- 1 cup of peas
- 1 chamborote chili to decorate or pepper
- 1 lettuce to garnish
- 3 cups dry cheese
- 6 pacayas (cooked and chopped)
- 3 cups chopped carrot
- 3/4 cup of celery
- 1 medium size cabbage (chopped)
- 1 1/2 cups of chickpeas
- 4 ounces of craft cheese
- 4 ounces mozzarella cheese
- 4 hard boiled eggs
- 1 cup of brussels sprouts
- 2 cups of artichoke hearts
- 2 ears corn husked or canned
- 1 can of asparagus
- 4 ounces of olives
- 2 ounces of capers
- 1 can of red pepper
- 1 jar of pickles
- 1 jar of pickled onions
- 4 black sausages
- 4 sausages (butiffarras)
- 3 smoked sausages
- 4 sausages from Extremadura
- 4 sausages (longanizas)
- 4 ounces of turkey ham
- 4 German sausages
- 2 pounds of chicken meat (cooked and cut into small pieces)
- 1 pound of pork carn (cooked and cut into small pieces)
- 1 pound beef meat (cooked and cut into small pieces)
- 1/2 pound of roast beef (chopped in small pieces)
- 1 can of sardines in olive oil
- 1 can mussels
- 1 1/2 cup of small shrimp
Process and Preparation
You should start with this process 3 days in advance. Cook cauliflower, brussels sprouts, cabbage, pacaya and green beans and peas, seasoned with a little salt and pepper for 10 minutes, drain and let cool. Remember to cook the beets separately, boil the beets until just cooked, but still firm. Cook the chicken and meats with parsley adding salt and pepper to your taste. Cut the cooked chicken and meats into small pieces and store it. Keep the broth to later use it.
Two days before serving, mix all the ingredients in large glass container, set the beet aside. Mix the broth with vinegar, olive oil, mustard, thyme, oregano, three bay leaves, salt and pepper, add spices to taste. Simmer for a few minutes and then chill, and mix all vegetables with beets, store in the refrigerator overnight.
In a pan, cook all the sausages, and then cut them into slices and let them cool. Then, combine all the sausages with the meats in a large bowl and mix them well all together, then store it in the refrigerator overnight.
Leave some meat to decorate separately, do the same with some sausages and sardines, these will be used at the end only as an garnish.
One day before serving, mix the meats, sausages and vegetables in a large enough glass or container. Allow all ingredients to tan during the night in the refrigerator. Mixing several times is recommended.
The next day (November 1st) Fiambre is ready, decorating the plate of each diner with lettuce, meats (reserved for this purpose ) and cheese. Finally, place egg and parsley as the final touch to the dish.