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The meat is slightly thinner than the steak, to be as thin as possible and then beat well to be as thin as possible.
Make the omelet: beat 3 eggs, add chopped parsley and fry in oil.
Sprinkle over the meat, a layer of grated cheese through a small grater, add the omelette and finely chopped kapia pepper. Add another layer of cheese, sprinkle with salt, pepper, oregano and paprika and we can run. We catch the ends with toothpicks.
Put the roll formed in the tray, sprinkle with basil, oregano, salt, pepper and paprika, add a cup of water and bake for 60 minutes. From time to time, we turn the roll.
Baked pork roll - useful tips experienced chefs
1. To prepare the rolls need to use fresh meat from a young animal. Since it is much easier to work with, and the dish turns out tender and tasty.
2. It should not spread on a layer of meat is very thick layer of filling, otherwise it will break the meat and thrown out.
3. Very poorly rolled lean meat that is reflected in a roll.
4. Pork roll can be presented not only as hot, but also as a cold snack.
Method of preparation
Turn on the oven to heat.
The pork muscle is cut so as to become as wide as possible and beat with a hammer.
The meat is cut into pieces and passed through the robot together with the onion (peeled, washed and cut into 4), the carrot (peeled, washed and sliced) and the celery stalk (washed and sliced). After that, put them all in a bowl and mix with a little salt, a little ground black pepper, half a teaspoon of paprika, an egg and a little dried thyme.
Sprinkle salt and half a teaspoon of paprika over the muscles, then spread the mixture in the bowl and line the pickles, one behind the other, on the longest part of the muscle. Roll the muscle and stick toothpicks in it from place to place so that it does not fall apart (it can also be tied with string or string). Put the roll in a tray greased with oil, in which a cup of water is added, and sprinkle a little dried thyme over it. Cover with aluminum foil and put the tray in the oven until the meat penetrates well, then take the foil and leave it in the oven until it gets a nice crust. After the roll is removed from the oven, carefully remove the toothpicks.
Italian porchetta & # 8211 pork roll!
A real Italian porchetta… Have you ever tasted it? We are sure that you will handle this task no worse than the Italians. So porchetta - pork roll. According to history, for the first time this roll was prepared in central Italy. Then the recipe spread throughout the country. Today, no celebration or fair is organized without the porchetta.
Aromatic, appetizing, with a crunchy crust, with various spices and even with grated orange peel - at home porchetta is the most important delight. If it is served during the national holidays, then only with bun - panino con porchetta. So, repeat this recipe in your own kitchen.
-1-1 ½ kg pork breast
-3 tablespoons grated orange peel
-2 tablespoons dill seeds
- olive oil - to taste
-salt and ground black pepper - to taste.
METHOD OF PREPARATION:
1.Wash the meat under running water. Make a deep cut at a distance of a few cm from the edges.
2.Turn the meat on the cut side. Make a cut parallel to the work table.
3. Then make oblique incisions where the layer is thicker. This will marinate the meat better.
4. Grease the meat with olive oil and season with salt.
5. Season with black pepper, dill seeds, chopped rosemary and sage. Chop the garlic. Sprinkle the meat with garlic and grated orange peel.
6. Roll the piece of meat tightly.
7. Sprinkle the roll obtained with salt and remaining herbs.
8. Tie it with string and put it in the fridge for 3-4 hours. Perfect would be overnight and placed on the oven grill.
9. Set the oven to 230 ° C. Grease the baking tin and sprinkle the roll with olive oil. Bake the meat for 20 minutes. Then lower the temperature to 120 ° C and bake for another 60 minutes.
10. Cover the tray with aluminum foil and leave it in the oven for another 10 minutes. It's done!
Each region of Italy has its own porchetta recipe. Every housewife tries to experiment with her own spices. However, no matter how different the recipes may be, sage and rosemary are the mandatory ingredients. You can also wrap the roll in bacon or bacon, and then tie it with string. It's a pretty caloric snack, but sometimes you can afford this treat, can't you?
Pork roll with mushrooms
1. Wash the meat, let it drain, then cut it lengthwise so as to obtain a slice of meat that can be rolled. Beat the schnitzels a little with a hammer, then season and set aside. Beat the eggs, add the grated cheese, then salt, pepper and fry in a little oil, just like an omelet. Separately, mix the mushrooms with the garlic and fry in a little oil over low heat. Heat the oven.
2. Place the slices of smoked ham, omelette and mushrooms evenly on the slice of meat, then roll and tie with a spiral string. Place in a pan with a little oil. Sprinkle with salt, pepper, rosemary, grease with oil and sprinkle with white wine.
3. Put in the oven and bake for about an hour, and before it is ready, cut the string and remove. Cut into slices and serve hot, garnished with mushrooms and green parsley.
If you like it, share it with your friends!
For the meat composition:
800g minced pork
1 or raw
granulated garlic, basil, salt, pepper, vegeta, paprika, green parsley, chilly to taste
4 slices of bread
Milk for softening bread
For the filling:
4 hard boiled eggs
8 triangles of melted cheese
Salt, pepper, vegeta, to taste
Method of preparation:
Put the minced meat in a bowl, season with granulated garlic, dried basil, salt, pepper, vegeta, paprika and parsley, to taste. We add 1 raw egg to the composition.
Put a little cold milk in a plate, soak the 4 slices of bread, squeeze them, grind them as much as we can, add them over the meat composition and mix and knead everything very well until it becomes a pasty composition. Season with chilly and mix enough to incorporate the spice into the composition.
Wash the mushrooms, cut them into slices and put them in a frying pan with oil. Season with salt, pepper, vegeta, to taste.
After the mushrooms have hardened, drain them in a strainer. When they have drained, we pass them in a bowl and we pass them with the blender until they become a puree. Put boiled eggs on a large grater, and add them over the mushroom puree and mix until smooth.
When we have the two compositions ready, we move on to filling the roll.
We take the meat composition and spread it by hand on a foil, until we form a rectangular blanket, uniform with a thickness of about one centimeter. Spread the composition of mushrooms with egg over the meat blanket.
Unwrap the melted foil cheeses and place them one after the other over the filling, as close as possible to the edge from where we start rolling the roll.
After we have placed all the ingredients properly, we start to roll easily with all the foil. Then we gently detach the foil from the meat composition and continue rolling, taking care to roll as tightly as we can. After rolling, gently tighten the ends of the roll so that the filling does not come out when baking.
Put the roll in an oil pan, grease the roll with a brush soaked in oil and put it in the oven for about 1 hour, over low heat. Towards the end we can eventually enlarge the flame to catch a beautiful crust. During baking, grease the roll from time to time with oil.
We can serve the roll both hot & # 8211 next to a garnish, and cold & # 8211 as an appetizer.
Pork Roll - Recipes
PORK MUSCHIULET ROLL WITH WINE SAUCE AND MAMALIGA WITH PARMESAN
It is a recipe that you have a little work to do but you will definitely win many hearts!
MAMALIGA WITH PARMESAN
- Malay - 150 g
- Milk - 500 ml
- Water - 400 ml
- Butter - 30 g
- Parmesan race - 40 g
- White pepper - a powder
- Salt - ½ teaspoon
- Pork tenderloin - 500 g
- Raw ham - 40 g (3-5 slices)
- Green basil - 2-3 threads
- Shaved cheese– 40 g
- Bell peppers (red, yellow and green) - 50 g
- Freshly ground pepper
- Butter - 30 g
- White wine - 300 ml
- Green thyme - 2 twigs
- Garlic - 3 puppies
- Old - 20 g
- Grapefruit juice - 50 ml
It is very important that when we start preparing the recipe, all the ingredients are at room temperature.
MAMALIGA WITH PARMESAN
To prepare the polenta, put the milk together with boiling water with salt and a cornstarch powder, when it starts to boil, add the cornstarch in the rain while stirring with a fork. Add the butter, sprinkle the white pepper and simmer for a few minutes, stirring occasionally with a spoon. After the polenta has boiled and taken on consistency, we pour it into a form so that we have a height of about 2 cm and let it cool for 15-20 minutes. After it has cooled, sprinkle the grated Parmesan cheese on the surface of the polenta and put it in the preheated oven if we have the grill function, if not over high heat to gratinate the Parmesan cheese.
We start with the shaping of the muscle, we remove the skin, then we undo the muscle with the help of a sharp knife starting with the top, from the outside to the inside, then again from the center to the outside. Place the muscle unfolded between two rows of freshness foil, beat it until we have a layer close to 7 mm.
We prepare the chopped sticks on the grill pan or we pull them in the pan a little.
Sprinkle the muscle with salt and pepper, place the slices of prosciutto on its entire surface, then place the basil leaves, grated cheese and chopped peppercorns in the pan along one end to the other, close to one of the edges.
We roll it taking care to close both ends, then we tie it with a special thread that resists high temperatures.
Grease the roll, heat the grill pan, add a little oil and grind (brown) the piece of roll well on all sides for 3-5 minutes, after the first 2 minutes add the thyme sprigs and crushed garlic cloves to flavor our oil and before removing the roll from the pan, add the butter.
Remove the roll on a tray with a baking paper and put it in the preheated oven at 170 ̊C, about 15 minutes.
In the pan in which we grind the roll, over the thyme, crushed garlic and butter, add the white wine, grapefruit juice, a little salt, pepper and sugar, turn down the heat, stir to mix and let it boil and reduce but mix from time to time, until we get a sauce.
Method of preparation
Turn on the oven to heat. The pork muscle is cut so that it becomes cat
Pork tenderloin roll with minced meat
I prepared this recipe for Easter. I also said that I really like to prepare
How to make the recipe for pork belly roll, pancetta see video below.
After smoking, it can be left to dry in a cool place for at least 3 months or it can be steamed for 1.5 hours at 70 degrees or baked in the oven.
We baked the pork belly roll, the pancetta in the oven. Wrap the roll very well in baking paper and bake at a temperature of 75 degrees for 3 hours. Do not walk at all, do not unfold the paper, the roll must be chopped in its own juice. After 3 hours, turn off the oven and let it cool there.
The next day, make a mixture of spices with a little water and grease well, then hang in the wind and let it dry.
We cut pieces and empty them, this way they last more than 1 month in the fridge, or a few months in the freezer.
How to prepare baked pork muscles & # 8211 mushroom roll pork steak recipe
How to cut a meat roll?
I placed the piece of meat with the longer side on the vertical axis. Why? Because horizontally it will lengthen by scrolling left & # 8211 right. The knife must have a long, thin and well-sharpened blade.
I imaginarily divided the thickness of the meat into 3 equal layers of 2 cm each (it was about 6 cm) and I started to cut it from the right, as if I wanted to open a book. I cut carefully, from close to close (as on the cake top) always touching with my left hand the thickness of the cut layer (not to be too thick and not to pierce it). I got close to the left edge of the meat and stopped. I want to have a book cover and not take it off.
I turned the meatball with 180 degrees on the table, the cover now reaching the right. Again I divided the remaining thickness into 2 layers and repeated the procedure, working from right to left. I got another cover & # 8222. And that's about it!
I obtained a & # 8222 sheet & # 8221 of meat of approx. 40 x 25 cm and about 2. thick. Do you see how the fibers go in all directions? I don't beat the meat with a hammer because the fibers are miserable. I prefer to prick it with a special tool (11 lei in household stores) called & # 8222meat tenderizer & # 8221 (meat tenderizer). It has many thin and sharp blades and works like a spring stamp that you keep pressing.
Any deep cut or crushing with the hammer (including the stuffing with meatballs with garlic cloves or bacon) leads to its drying. Through those areas the meat will lose its natural juices during cooking. Leave the fibers alone!
I now seasoned the meat well on both sides, sprinkling it abundantly with salt, ground black pepper and paprika. I didn't add cumin or thyme because I want the delicacy of the mushroom filling to be felt. I let the meat sit on the kitchen table until I took care of the filling. Never cook cold meat, immediately removed from the refrigerator!
Mushroom filling for pork roll
I cleaned the mushrooms and cut them into suitable slices. I also chopped onion and garlic clove. You don't need more than 1 puppy!
I heated the oil in a pan and melted the piece of butter. I briefly sautéed the onion in the pan, without burning it. I added the sliced garlic clove and then the mushrooms. The pan was on medium to high heat and I constantly mixed its contents with a spatula. I want to get rid of the water from the mushrooms so that they brown a little.
When they started to sizzle (the evaporation of water takes about 6-8 minutes) I added the sweet Madeira wine to the pan and increased the flame. What flavors !! The alcohol evaporates and leaves behind the taste and aroma of this famous wine. Finally I seasoned the mushrooms with salt and pepper and put out the fire under the pan.
I broke some crackers (crackers from Finn Crisp or Colussi & # 8211 both found in Kaufland) and chopped a few chives. Classically they are used bread croutons & # 8211 is how they are made at home.