Ground Beef Rocambole -III - Filling Options
Ingredients:
1 kg of beef, raw ground,
Duckling, rump, or soft coxão or meat to your liking
Spices:
2 large grated onions, or 6 cloves garlic, minced or both together
1 tablespoon dried oregano or chopped fresh basil
6 tablespoons (soup) of parsley with the chopped stem, or to taste
1 teaspoon grated ginger
1 pinch of nutmeg or cumin
1 or ½ finger pepper, or pepper sauce
1 package of industrialized Onion Soup, (optional or
1 tablespoon (each) English sauce, mustard and ketchup (optional)
Other Ingredients:
100 grs. Of stale bread, not wet and squeezed
1 teaspoon of green olives, finely chopped (optional)
2 large raw eggs
2 tablespoons (shallow) soup or wheat flour, needed
2 tablespoons (grated) parmesan cheese
With the wheat flour the rocambole becomes harder.
Filling: I
3 carrots, diced, cooked
100 grs. Of pre-cooked green pea
100 grs. Of minced ham in cubes
100 grs. Of chopped muscarole in cubes
1 cup grated or minced onion
100 grs. Preserved mushrooms drained washed sliced (optional)
1 green or red bell pepper chopped into cubes
Filling: II
150 grs. Sliced ham
150 grs. Of sliced mozzarella
Filling: III
200 grs of pork sausage cooked and without processed skin
1 chopped red bell pepper
1 medium onion sliced
2 tablespoons grated Parmesan cheese
10 chopped green olives, or pickes
1 tablespoon of capers (optional)
Roof:
150 grs. Sliced bacon, or
1 tablespoon butter spread over top
Way of preparing:
Put the ground meat in a bowl, add the mown, wet and squeezed bread, the onion, the Onion Soup the olives the oregano, the nutmeg, the ginger, the pepper, the grated cheese, the eggs and the flour of the few.
Extend half of the mass of the roll onto a sheet of aluminum foil, opening it so that it is one centimeter thick.
Spread the filling over, leave 2 centimeters of the edges without filling, not to get out of the rocambole.
They give 2 rocamboles of 45 x 25 centimeters, or four small ones.
Wrap the rocambole over the longest part so that it is even, not too thick.
Place the rocambole in a lined shape, lined with aluminum foil or butter.
Put the bacon slices horizontally, that is, the bacon strips are just above and not dropped into the rocambole.
No need to cover the meat with aluminum foil.
Bring the preheated oven to 180 º C for approximately 20 minutes, or until lightly browned.
Do not let it bake too hard to get dried out
After roasting, place on a platter, garnished with lettuce leaves, or finely chopped lettuce and cherry tomatoes.
Serve with white rice and green salad or boiled vegetables
You can serve the rocambole with mashed potatoes.
Ingredients:
1 kg of beef, raw ground,
Duckling, rump, or soft coxão or meat to your liking
Spices:
2 large grated onions, or 6 cloves garlic, minced or both together
1 tablespoon dried oregano or chopped fresh basil
6 tablespoons (soup) of parsley with the chopped stem, or to taste
1 teaspoon grated ginger
1 pinch of nutmeg or cumin
1 or ½ finger pepper, or pepper sauce
1 package of industrialized Onion Soup, (optional or
1 tablespoon (each) English sauce, mustard and ketchup (optional)
Other Ingredients:
100 grs. Of stale bread, not wet and squeezed
1 teaspoon of green olives, finely chopped (optional)
2 large raw eggs
2 tablespoons (shallow) soup or wheat flour, needed
2 tablespoons (grated) parmesan cheese
With the wheat flour the rocambole becomes harder.
Filling: I
3 carrots, diced, cooked
100 grs. Of pre-cooked green pea
100 grs. Of minced ham in cubes
100 grs. Of chopped muscarole in cubes
1 cup grated or minced onion
100 grs. Preserved mushrooms drained washed sliced (optional)
1 green or red bell pepper chopped into cubes
Filling: II
150 grs. Sliced ham
150 grs. Of sliced mozzarella
Filling: III
200 grs of pork sausage cooked and without processed skin
1 chopped red bell pepper
1 medium onion sliced
2 tablespoons grated Parmesan cheese
10 chopped green olives, or pickes
1 tablespoon of capers (optional)
Roof:
150 grs. Sliced bacon, or
1 tablespoon butter spread over top
Way of preparing:
Put the ground meat in a bowl, add the mown, wet and squeezed bread, the onion, the Onion Soup the olives the oregano, the nutmeg, the ginger, the pepper, the grated cheese, the eggs and the flour of the few.
Extend half of the mass of the roll onto a sheet of aluminum foil, opening it so that it is one centimeter thick.
Spread the filling over, leave 2 centimeters of the edges without filling, not to get out of the rocambole.
They give 2 rocamboles of 45 x 25 centimeters, or four small ones.
Wrap the rocambole over the longest part so that it is even, not too thick.
Place the rocambole in a lined shape, lined with aluminum foil or butter.
Put the bacon slices horizontally, that is, the bacon strips are just above and not dropped into the rocambole.
No need to cover the meat with aluminum foil.
Bring the preheated oven to 180 º C for approximately 20 minutes, or until lightly browned.
Do not let it bake too hard to get dried out
After roasting, place on a platter, garnished with lettuce leaves, or finely chopped lettuce and cherry tomatoes.
Serve with white rice and green salad or boiled vegetables
You can serve the rocambole with mashed potatoes.
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