Description
Very hearty cold appetizer on the festive table
Ingredients
-
Pork
3 kg
-
Red sweet pepper
2 piece
-
Ham
150 g
-
Spinach
400 g
-
Parmesan
50 g
-
Bread
70 g
-
Garlic
2 piece
-
Allspice
2 tsp
-
Black pepper
2 tsp
-
Carnation
1 tsp
-
Juniper
2 tsp
-
Bay leaf
7 piece
-
Salt
15 g
-
Vegetable oil
2 tsp
-
Butter
1 tsp
Cooking
Bring to boil 2 liters of water, add pepper, Bay leaf, cloves, juniper berries, half a head of garlic, lightly crushed unpeeled cloves with the handle of a knife, salt. Cook for 10 minutes, cool. To put the neck in a big bowl, pour the brine that the meat was covered in 5 cm to Keep in a cool place for 48 hours.
Sweet peppers and coat with vegetable oil and bake under the grill to black-tan, put in a thermo pack for 15 minutes, ...
...then cut lengthwise and half, remove the skin and seeds.
The remaining garlic to disassemble into slices with the peel, put in a refractory form, pour 1 Cup of water and bake at 220 until tender, 15-20 minutes. Then remove from the husk.
Sort through spinach and remove the stems, place in a large saucepan, cook over high heat under a lid for 3-4 minutes.
Drain in a sieve, squeeze out excess liquid.
Breadsticks grind in a food processor
... add roasted garlic, grated on a fine grater cheese, spinach and ground black pepper. Grind, add as much oil to obtain a homogeneous mixture.
The cervix is dry, cut lengthwise so that the piece can be opened like a book. Lay on one side of the "books" ham on them - half baked pepper. Top evenly spread weight of combine.
Close the "book", tied with twine. Bake in the sleeve 2 hours at 180 degrees.
Remove the sleeve to lubricate the butter and roast for another 15 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.