Loin Stuffed For Christmas - Rectified III Stuffings
The photo has already been published in the previous follow up recipe.
Ingredients:
2 pounds of fresh or frozen loin
A large open loin blanket
Spices:
1 cup of lemon juice to wash the loin
2% of the weight of the meat of fine salt (two tablespoons of shallow soup) One spoon of soup for each pound of meat.
1 glass of white wine
4 cloves garlic, crushed (if old) without crumb
Filling I:
200 grs. of sliced ham or sliced smoked turkey breast
200 grs. of sliced mozzarella
50 grs. chopped bacon (optional)
1 large grated onion
1 cup (sour) parsley with chopped stem
1 cup chopped green olives
2 tablespoons of capers
1 large apple grated in thick coarse
1 cup cooked, squeezed and chopped spinach (optional) see below
2 tablespoons of catupiry cheese or grated Parmesan cheese (optional)
1 pinch of salt
How to prepare the filling:
Mix in a bowl, the onion with the bacon, the parsley, the olives, the capers, the grated apple and the spinach, and the salt.
Once the loin is tender, place a layer of ham, put the mozzarella on top and then the other ingredients mixed.
Roll the loin as if it were a rocambole, wind tie with cotton string.
Tie, loin back with cotton string to keep your shape, or stick with sticks and thread the string several times until firm.
After roasting, do not forget to take out the toothpicks and the string, cutting with the kitchen scissors.
Recheio II:
½ pound of crushed fresh ricotta
100 grs. of chopped black plums, or apricot
100 grs. of raisins without seeds
100 grs. of pineapple in minced drained syrup
2 grated apples in thick coarse
2 tablespoons chopped parsley and parsley
½ teaspoon (coffee) of nutmeg or a pinch
1 tablespoon of salt (coffee)
2 tablespoons (soup) catupiry cheese or grated Parmesan cheese
How to prepare the filling:
Knead the ricotta with a fork, add catupiry cheese and chopped black plums, raisins, pineapple cubes, grated apples, parsley, salt and nutmeg.
Mix all the ingredients, make a roll and place inside the loin already open, tie with cotton string, then tie back on the back with the string, so as not to lose the shape.
See more details above, previous filling
Recheio III:
100 grs. of ground sausage or ground smoked turkey breast
50 grs. of bacon (optional)
1 cup of grated onion
1 cup chopped parsley
1 cup chopped green olives
2 eggs cooked and passed by the juicer (it is passed by the same juicer)
4 grated apples in thick coarse
2 tablespoons (3 tablespoons) crushed salted crackers or grated bread
2 tablespoons grated Parmesan cheese
How to prepare the filling:
Mix all the ingredients, put the filling, same as the previous ones.
Method of Preparing the Loin:
Cut the loin in half lengthwise without loosening the pieces then cut from the inside out, or,
Ask the butcher to do this for you.
Open the loin as if it were a large steak, if you need to tune it with the meat beater, there is a large blanket.
Thoroughly rinse the loin in running water, then season with salt, lemon white wine and crushed garlic, let stand for 6 to 12 hours in the refrigerator in a crockery or pyrex bowl, topped with foil or dishcloth.
Then remove all seasonings dry well and put the filling, tie with cotton string to keep your shape.
Place the stuffed loin on a baking sheet, lined with aluminum foil with little brewed broth, covered with aluminum foil.
Bring to bake in preheated oven medium 180 º C, put 40 'minutes for each pound of meat.
Just before taking the loin from the oven, remove the foil and let it brown well.
Serving Mode:
1. Can serve with apple stuffed with apple puree, black plum stuffed with cheese. ricotta carrot
2. Serve on a stainless steel platter with pineapple compote, peaches, figs,
With small pear cooked in gooseberry,
3. Can also serve with cooked vegetables in butter
Whole small potatoes, carrots cut into strips, asparagus, heart of palm, black olives, broccoli etc.
Garnish around the platter with lettuce leaves.
Note:
To cook the spinach, defolish, wash and throw in the boiling water, let stand until boil then count 1 'minute.
Put in the vegetable runoff and pour over enough ice water with ice cubes.
The above process calls bleaching.
** Do not use baking soda to cook the spinach, do not need and leaves a bitter taste is exceeded.
They were what grandmothers who did in the 19th century.
The photo has already been published in the previous follow up recipe.
Ingredients:
2 pounds of fresh or frozen loin
A large open loin blanket
Spices:
1 cup of lemon juice to wash the loin
2% of the weight of the meat of fine salt (two tablespoons of shallow soup) One spoon of soup for each pound of meat.
1 glass of white wine
4 cloves garlic, crushed (if old) without crumb
Filling I:
200 grs. of sliced ham or sliced smoked turkey breast
200 grs. of sliced mozzarella
50 grs. chopped bacon (optional)
1 large grated onion
1 cup (sour) parsley with chopped stem
1 cup chopped green olives
2 tablespoons of capers
1 large apple grated in thick coarse
1 cup cooked, squeezed and chopped spinach (optional) see below
2 tablespoons of catupiry cheese or grated Parmesan cheese (optional)
1 pinch of salt
How to prepare the filling:
Mix in a bowl, the onion with the bacon, the parsley, the olives, the capers, the grated apple and the spinach, and the salt.
Once the loin is tender, place a layer of ham, put the mozzarella on top and then the other ingredients mixed.
Roll the loin as if it were a rocambole, wind tie with cotton string.
Tie, loin back with cotton string to keep your shape, or stick with sticks and thread the string several times until firm.
After roasting, do not forget to take out the toothpicks and the string, cutting with the kitchen scissors.
Recheio II:
½ pound of crushed fresh ricotta
100 grs. of chopped black plums, or apricot
100 grs. of raisins without seeds
100 grs. of pineapple in minced drained syrup
2 grated apples in thick coarse
2 tablespoons chopped parsley and parsley
½ teaspoon (coffee) of nutmeg or a pinch
1 tablespoon of salt (coffee)
2 tablespoons (soup) catupiry cheese or grated Parmesan cheese
How to prepare the filling:
Knead the ricotta with a fork, add catupiry cheese and chopped black plums, raisins, pineapple cubes, grated apples, parsley, salt and nutmeg.
Mix all the ingredients, make a roll and place inside the loin already open, tie with cotton string, then tie back on the back with the string, so as not to lose the shape.
See more details above, previous filling
Recheio III:
100 grs. of ground sausage or ground smoked turkey breast
50 grs. of bacon (optional)
1 cup of grated onion
1 cup chopped parsley
1 cup chopped green olives
2 eggs cooked and passed by the juicer (it is passed by the same juicer)
4 grated apples in thick coarse
2 tablespoons (3 tablespoons) crushed salted crackers or grated bread
2 tablespoons grated Parmesan cheese
How to prepare the filling:
Mix all the ingredients, put the filling, same as the previous ones.
Method of Preparing the Loin:
Cut the loin in half lengthwise without loosening the pieces then cut from the inside out, or,
Ask the butcher to do this for you.
Open the loin as if it were a large steak, if you need to tune it with the meat beater, there is a large blanket.
Thoroughly rinse the loin in running water, then season with salt, lemon white wine and crushed garlic, let stand for 6 to 12 hours in the refrigerator in a crockery or pyrex bowl, topped with foil or dishcloth.
Then remove all seasonings dry well and put the filling, tie with cotton string to keep your shape.
Place the stuffed loin on a baking sheet, lined with aluminum foil with little brewed broth, covered with aluminum foil.
Bring to bake in preheated oven medium 180 º C, put 40 'minutes for each pound of meat.
Just before taking the loin from the oven, remove the foil and let it brown well.
Serving Mode:
1. Can serve with apple stuffed with apple puree, black plum stuffed with cheese. ricotta carrot
2. Serve on a stainless steel platter with pineapple compote, peaches, figs,
With small pear cooked in gooseberry,
3. Can also serve with cooked vegetables in butter
Whole small potatoes, carrots cut into strips, asparagus, heart of palm, black olives, broccoli etc.
Garnish around the platter with lettuce leaves.
Note:
To cook the spinach, defolish, wash and throw in the boiling water, let stand until boil then count 1 'minute.
Put in the vegetable runoff and pour over enough ice water with ice cubes.
The above process calls bleaching.
** Do not use baking soda to cook the spinach, do not need and leaves a bitter taste is exceeded.
They were what grandmothers who did in the 19th century.
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