Stuffed Loin of Triviso - II Filling Options

Stuffed Loin of Triviso - II Filling Options

ingredients:

2 pounds of fresh or frozen sirloin

seasoning:


2% of the weight of the meat or fine sea salt
2 spoons (soup) of shallow salt
1 glass of white wine
4 cloves garlic, crushed

Filling I:

200 grs. sliced ​​ham or smoked turkey breast
200 grs. sliced ​​mozzarella
50 grs. chopped bacon (optional)
1 large onion, grated or minced
1 cup (tea) of chopped parsley
1 cup (tea) of chopped green olives
2 spoons (soup) of capers
1 large grated apple in the large drain
1 cup (tea) of cooked, squeezed and chopped (optional) Spinach
2 tbsp (tablespoons) cream cheese or grated Parmesan cheese (
1 pinch of salt

How to Prepare the Filling:

Mix the onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt

After the open rib place a layer of ham, mozzarella on top and then the other mixed ingredients.
Wrap the tenderloin like a jelly roll, sew with needle and thick cotton string, then tie, giving back the tenderloin with string not to lose shape.
If you want you can only tie with cotton string.



Filling II:

½ pound of fresh ricotta mashed
100 grs. of chopped prunes or apricot
100 grs. seedless raisins
100 grs. pineapple in syrup drained chopped choosy
2 grated apples in the large drain
2 tablespoons chopped parsley
1 pinch of nutmeg (optional)
1 teaspoon (tsp) salt shallow
2 tablespoons cream cheese cheese or grated Parmesan cheese

Mode II Prepare the filling:

Knead the ricotta with a fork, add the cream cheese cheese chopped prunes, raisins, the diced pineapple, grated apples, parsley, salt and nutmeg.

Mix all ingredients, make a roll and place inside the loin already open, sew with needle and thick cotton string, then tie on the back giving back to the string, not to lose shape, or simply tie with cotton string.

Filling III:

100 grs. of salami or smoked turkey breast ground
50 grs. bacon (optional)
1 cup (tea) of grated onion
1 cup (tea) of chopped parsley
1 cup (tea) of chopped green olives
2 boiled eggs, passed through the wringer
4 green apples grated in the large drain
2 spoons (soup) of flour crackers or grated stale bread or the same amount of curd to bind.
2 spoons (soup) of grated parmesan cheese


Mix all ingredients, put the stuffing, sew and tie the loin like the other options.

How to Prepare the loin

Cut the tenderloin in half lengthwise and hold parties after cutting inside out, or ask your butcher to open a blanket.
Open the tenderloin like a great steak, if you need to tune with the meat pounder, is a large blanket.
Wash the fillet under running water, then season with salt, white wine and crushed garlic, let stand for 6-12 hours in the refrigerator, in a bowl dishes or ovenproof dish.

Then take the seasoning dry thoroughly and place the stuffing, sew with needle and thick cotton string, then tie with string to not lose shape
Place the stuffed tenderloin in a roasting pan lined with aluminum foil and with little of the strained broth.
Cover with aluminum foil.
Take to bake in medium oven preheated 160 C for one hour for every pound of meat.
Just before taking the tenderloin from the oven, remove the foil and let it brown well.

Serve on a platter stainless.
Events to decorate with apples stuffed with mashed apples, grape bunch Italy, or canned fruit, pineapple, peaches, figs, pear cooked in small currants, walnuts.

You can also serve with cooked vegetables in butter past
Whole potato ball, carrots cut into strips, asparagus, hearts of palm, black olives, broccoli etc..
Around line the platter with lettuce leaves.