This recipe was born of a mistake: I wanted to make the roll Italian beef, but had not bought enough ground beef .... so I decided to mess a bit and see what came out.
went out delicious meatloaf ... which I highly recommend it.
I wonder how many great recipes have been born with: an error. Someone who is leavened dough too much, or that he "disgraced" a tortilla going to give return ... They say that so did, for example, the famous "Tarte Tatin" the cook almost burned her apples, and decided to place them, along with candy, at the bottom of the mold, to conceal the disaster and putting up the dough ...
And I always thought that the famous "broken eggs" in their origin, must have been an attempt to hide some eggs fried "escacharrados" or a bad tortilla curd, who knows.
Another "error" fantastic, although it is not strictly a recipe, is the Torta del Casar : apparently, this cheese is made with vegetable rennet extracted from the thistle, which meant that, from time time, the cheese was not formed "good" and stay with a soft crust and creamy interior. And, you see: the cheese that went well did not have anything special ... and yet, the "defective" is a true delicacy.
So sometimes there are mistakes angel, lol ...
The truth is that when we have in mind to cook a particular recipe and see what we are missing ingredients or something we have not gone as well as they should, do not get discouraged. It's time to turn on the imagination, because they may not make the recipe you wanted, but we leave something delicious (well. .. sometimes, because I have in mind to post to my culinary disasters and misfortunes that you are going to fall for the laugh, lol).
I have a step by step, so I do not roll it up again, and go with the recipe, now there are many photos.
INGREDIENTS 300 grams of minced beef
1 chicken breast fillet (about 100 grams)
300 grams of cooked ham (those who can not or will not take pork luncheon meat can replace turkey).
150 grams of ham (the Iberian, if possible) into small cubes (also can be substituted for duck ham or beef bacon)
1 egg 100 ml evaporated milk or light cream Puleva
1 tablespoon chopped parsley
80 grams Parmesan cheese
30
grams onion 50 grams of pitted green olives
4-5 4-5 slices of cheese slices of ham (also replaceable deli turkey)
Salt and pepper For the sauce: 200 grams onion
150 grams of carrots
30 grams of olive oil
1 cutlery and a half (about 120 grams) of sherry
500 grams of water 2-3 tablespoons soy sauce Salt
(wisely)
PREPARATION:
chop the parsley in the Thermomix, programming 15 seconds at speed 6.
add the chopped parmesan,
... and pulverize, by repeatedly pressing the Turbo button.
add the onion, and chop, programming 6 seconds at speed 6.
Add the ham and chop it, also 6 seconds at speed 6 (no matter that they are larger pieces of ham).
Then add the chopped chicken (remove the gristle and bloody parts, if any), and chop also 6 seconds at speed 5.
Now is the Time chop ham. Cut it into strips, put it in the cup, and schedule 6 seconds, speed 6.
Let's add the beef, salt (salt cuidadin and prudence, as both the ham and cheese are salty), pepper, raw egg and evaporated milk or light cream.
Program 15 seconds, speed 4.
Now add the olives, cut in slices, and mix manually with a spatula. Take this opportunity to check the mixture is homogeneous, with all the ingredients well distributed.
elongated into a mold, place half the dough, spreading and equally well with a spatula, and compacting it, making sure that there are no gaps.
This is the time when I remove any "gristle" chicken that may have left (I can with them ...)
We now slices of cheese ....
And above them, the ham ....
We cover the other half mass ....
and Horn (previously, we will preheat the oven) at 200 º for 30-35 minutes.
let cool, and unmold.
While baking, make the sauce without washing the glass of the Thermomix, put the chopped onion, carrots washed, peeled and chopped, and program speed 5 seconds 5.
add the oil, water, wine, soy and salt ....
and schedule 35 minutes Varoma, Speed \u200b\u200b2 and 1 / 2.
IMPORTANT NOTICE: This sauce, like the Italian beef roll, sometimes tends to stick, because they consume all the liquid. I have not managed to find out why, because I always weight and measure the ingredients, temperature and time, but sometimes the liquid evaporates before, and on occasion I have had some "anger" (mostly, because it attaches to the bottom of clean glass and fatal).
By the way, do not leave the machine unattended for the last 10 minutes of cooking: you can that you have to stop even 5-7 minutes before the scheduled time, because you have consumed enough fluid and are made of vegetables.
In any case, let cool, and grind speed 30 seconds 6-8.
We serve the whole pie ...
O slicing. No cortéis very thin slices, could be undone. And wait forever to be cold to cut.
To avoid opening, we need to compress much the second layer of meat, we put on the cheese and ham. So there are no gaps, which then interfere with the slicing of the meat.
Serve at room temperature, with hot sauce.
Hope you like. Happy Sunday to all.
0 comments:
Post a Comment