Filling For Poultry, Pork, Sheep and Other III

Filling For Poultry, Pork, Sheep and Other III


The Stuff Below Serves For Everything:

Filling I
Ingredients
½ pound ricotta ricotta
100 grs. Of black plums without the pitted stones
100 grs. Of raisins without chopped seed
100 grs. Of pineapple compote cut into cubes, without syrup
2 green apples without grated rind
2 tablespoons parsley with chopped potato
1 teaspoon salt, pepper sauce to taste
1 tablespoon chopped capers (optional)
Way of preparing:
Put the stuffed mozzarella in a bowl, add the black plums, the raisins, the pineapple, the apple, the parsley, and the capers.
Mix everything very well, until a homogeneous mass.
Then Employ where you want, as well as poultry, various meats
Also serves for pie.
Recheio II:
Chester:
2 cans of ham pate
3 large grated apples
2 tablespoons of curd
2 tablespoons chopped seeded raisin
1 cup crushed biscuit (optional)
Way of preparing:

In a medium bowl, place the pate with the curd, raisins, grated apples and the biscuit, mix well until a homogeneous mass.
Fill the chester then sew with thick needle and cotton string, or close with sticks.
Bring the baking chester covered with aluminum foil.

Recheio III:
loin:
150 grs. Thinly sliced ​​ham
150 grs. Thin sliced ​​mozzarella
Sliced ​​tomato
Sliced ​​onion and oregano
Chopped green olives

Mounting Mode

Open the loin in half, place the filling in layers:
First layer sliced ​​ham
Second layer sliced ​​mozzarella
Third layer thinly sliced ​​tomatoes with salt and oregano
Fourth layer onion slices with salt and oregano
Fifth layer thinly sliced ​​olives
After you put the stuffing tie the loin with tight cotton string so you do not lose the shape.
Take to baking covered with foil.