Cūkgaļas Rulete – 1
2 kg pork belly/shoulder with skin 200 g mushrooms, quartered, sliced 150 g onions, chopped 100 g carrots, grated 1 tsp black pepper, freshly ground 1 tsp chilli flakes 1 tsp paprika flakes 1 tsp coarse sea salt 1 tsp thyme Salt, large pinch Oil, for frying Thread, for tying
Preheat oven to 200°C.
Sauté onions in oil over a medium heat for ten minutes, add mushroom, cook until they wilt and residue liquid has evaporated. Leave to cool.
Cut a third of the skin from the pork, set aside.
Score skin into 2cm strips.
Turn pork onto its skin side and beat out the meat without the skin, season with chilli, paprika, pepper and salt.
Spread carrots over the central area, followed by the mushroom-onion mixture, season with pepper and thyme.
Roll the pork tightly starting with the end without skin, secure with four ties.
Sprinkle coarse salt on skin, pushing into the cracks.
Roast for 25 minutes, turn down down 175°C for 50 minutes, turn heat up to 190°C for 30 minutes.
Rest for 30 minutes before slicing.
Serve with mashed potatoes.
Cūkgaļas Rulete – 2
2 kg pork shoulder 200 g sweet pepper, chopped 150 g onions, chopped 100 g carrots, grated 50 g prunes, stoned, chopped 1 tsp black pepper, freshly ground 1 tsp chilli flakes 1 tsp paprika flakes Salt, large pinch Oil, for frying Thread, for tying
Flatten shoulder into a long wide rectangular shape, season with chillies, paprika, pepper and salt.
Sauté onions in oil over a medium heat for 15 minutes, add peppers and cook for five minutes until soft.
Combine onion-pepper mix with carrots and prunes. Spread on meat, roll tightly, secure with four ties.
Simmer roll in broth for three hours.
Take out and leave to rest for 30 minutes, remove string, cut into slices.
Involtini di Vitello alla Milanese
Stock 750 ml water 150 g carrots 150 g onions 30 g peperoncino 15 g black peppercorns 1 sprig rosemary 4 sprigs thyme Filling 100 g chicken/veal liver, chopped finely 60 g pecorino, grated 1 egg yolk 25 g parsley, chopped finely 3 cloves garlic, crushed, chopped finely 15 g black pepper, freshly ground Rolls 8 (x 60 g) small veal escalopes, flattened 600 ml spicy broth 8 slices prosciutto 8 sage leaves Salt, pinch Pepper, pinch Butter, for frying Flour, for dusting Oil, for frying
Boil then simmer carrots, onions, peperoncino and peppercorns in water for two hours, strain and keep warm.
Mix the egg yolk, garlic, parsley, pecorino, liver and pepper into a thick paste.
Season escalopes, spread with filling.
Roll, then wrap with a slice of prosciutto, placing a sage leaf between the ham and veal.
Dust in flour, set aside.
Gently heat butter and oil in a wide saucepan.
Sauté the rolls in the butter-oil, browning all sides.
Deglaze saucepan with broth, add rosemary and thyme.
Cover and poach over a low heat for 20 minutes.
4 veal fillets 250 g cottage cheese 30 g almonds, crushed 20 g butter 15 g mayonnaise 3 garlic cloves, crushed 1 tsp salt 1 tsp black pepper, freshly ground 1 tsp parsley, chopped 1 egg, beaten breadcrumbs Oil, for frying
Lay a fillet on a clean work surface, place a sheet of clingfilm on top and using a roller gently beat the fillet to flatten it, repeat the action.
Season flattened fillets, and spread each one with a half teaspoon of mayonnaise.
Leave for 30 minutes in the fridge.
Crush cheese in a large bowl, add butter, garlic and parsley, season with salt and mix thoroughly.
Spread the cheese mixture on the fillets, sprinkle almonds on top and twist into rolls.
Put the egg in a wide soup plate, the breadcrumbs in another.
Preheat oven to 190°C.
Dip a rolled fillet in the egg, then the breadcrumbs, repeat and set aside.
Over a medium heat brown the fillets.
Place fillets on a greased baking tray.
Bake for 20 minutes.
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