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Pork Roll with Zucchini

    

Serve with light mash potato.

Cook

No. of servings

Ready in

1 h. 30 min.

Difficulty

medium

 

 

Gouda cheese2.75oz80grams
garlic4cloves4cloves
ground black pepper0.5½
ground red paprika1.5tsp1.5teaspoon
olive oil5.25tbsp80milliliters
onion5.25oz150grams
pork thigh1.3lb600grams
salt1tsp1teaspoon
water10tbsp150milliliters
zucchini14oz400grams

1. 

zucchini 14 oz (400 g)

Wash zucchini, cut the endings and chop into small cubes.

2. 

olive oil 2 tbsp (30 ml)  onion 5.25 oz (150 g)

In a skillet heat the oil and fry finely chopped trimmed onion in. Add zucchini, blend, salt and steam under the lid for 10 minutes. Stir occasionally.

3. 

garlic 2 cloves

Add pressed cloves of garlic into the cooked zucchini, blend and let it cool.

4. 

pork thigh 1.3 lb (600 g)

Pound thicker, bigger slices of pork butt until thin.

5. 

salt 1 tsp  ground red paprika 1 tsp  ground black pepper 0.5

Spread the meat on the board so the edges overlap. Sprinkle with paprika, black pepper and salt.

6. 

Gouda cheese 2.75 oz (80 g)

Put kitchen thread under the meat in even distance about 5 cm. Place layer of grated cheese over the meat and cooled zucchini over the cheese layer.

7. 

Push meat edges to each other thoroughly and bind with prepared thread.

8. 

water 10 tbsp (150 ml)  olive oil 3.25 tbsp (50 ml)  ground red paprika 0.5 tsp  garlic 2 cloves

Replace prepared roll in a deep baking dish. Pour in a water and olive oil. Brush the surface with paprika and pressed garlic. Cover the dish and bake at 170-355°F (180°C) for an hour.

9. 

Let the baked roll slightly cool and with sharp knife cut into the slices.

Bon appetit!

 

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