https://www.cook-tube.eu/eortastiko-rolo/
https://www.cook-tube.eu/eortastikes-patates-sto-foyrno/
For the roll’s base:
• 750 g ground pork
• 750 g ground beef
• Fresh parsley, finely chopped
• Fresh spearmint, finely chopped
• Fresh oregano
• 60 g sesame seeds
• 2 eggs
• 1 clove of garlic, minced
• Salt
• Pepper
From the previous night, we prepare the base. Add as many herbs as you like, according to your preferences. We mix them well, cover it with plastic wrap and place it in the fridge.
For the filling
Ingredients:
• 90 g dried plums, pitted
• 90 g dried apricots, pitted
• 90 g sun-dried tomatoes
• 45 g Jarred roasted Florina peppers
• 70 g pomegranate seeds
• 74 g Gouda cheese, in a piece
• 54 g aged graviera cheese (the older, the better)
• 200 g (6 slices) smoked ham
• 155 g (6 slices) rolled bacon with olive oil
• 300 g sliced bacon
• 3 small farmhouse sausages
• 500 g water
1 and a half hours of cooking in a moderate oven, plus the extra time after opening the baking paper until the bacon turns golden brown.
The tray should have a diameter of 36 cm.
We take the ground pork and beef out of the fridge, add the pomegranate seeds, mix, and start spreading it on baking paper, leaving at least 5 cm from the edge of the paper.
We start with the smoked ham.
We add the rolled bacon.
We add the Florina peppers.
We add the apricots.
We add the plums.
We add the sun-dried tomatoes.
We add the sausage.
We add the Gouda cheese.
We add the graviera.
We roll it, pushing the sides inward, without wrapping the baking paper along with it.
On a new piece of baking paper, we place the bacon slices.
We transfer the roll carefully.
We roll it while unwrapping the previous baking paper.
We try to close the edges at the same time.
We remove the previous baking paper.
We cut 3 sheets of foil and wrap the roll.
We close the edges upwards.
We place it in a tray to fit snugly.
We add the water.
We cook it for 1 and a half hours in a moderate oven. Then, we take it out. We carefully tear the foil and baking paper at the top and open it without removing them. Then, we continue cooking until the bacon turns golden brown.
It is served with oven-baked potatoes.
https://www.cook-tube.eu/eortastikes-patates-sto-foyrno/
For the roll’s base:
• 750 g ground pork
• 750 g ground beef
• Fresh parsley, finely chopped
• Fresh spearmint, finely chopped
• Fresh oregano
• 60 g sesame seeds
• 2 eggs
• 1 clove of garlic, minced
• Salt
• Pepper
From the previous night, we prepare the base. Add as many herbs as you like, according to your preferences. We mix them well, cover it with plastic wrap and place it in the fridge.
For the filling
Ingredients:
• 90 g dried plums, pitted
• 90 g dried apricots, pitted
• 90 g sun-dried tomatoes
• 45 g Jarred roasted Florina peppers
• 70 g pomegranate seeds
• 74 g Gouda cheese, in a piece
• 54 g aged graviera cheese (the older, the better)
• 200 g (6 slices) smoked ham
• 155 g (6 slices) rolled bacon with olive oil
• 300 g sliced bacon
• 3 small farmhouse sausages
• 500 g water
1 and a half hours of cooking in a moderate oven, plus the extra time after opening the baking paper until the bacon turns golden brown.
The tray should have a diameter of 36 cm.
We take the ground pork and beef out of the fridge, add the pomegranate seeds, mix, and start spreading it on baking paper, leaving at least 5 cm from the edge of the paper.
We start with the smoked ham.
We add the rolled bacon.
We add the Florina peppers.
We add the apricots.
We add the plums.
We add the sun-dried tomatoes.
We add the sausage.
We add the Gouda cheese.
We add the graviera.
We roll it, pushing the sides inward, without wrapping the baking paper along with it.
On a new piece of baking paper, we place the bacon slices.
We transfer the roll carefully.
We roll it while unwrapping the previous baking paper.
We try to close the edges at the same time.
We remove the previous baking paper.
We cut 3 sheets of foil and wrap the roll.
We close the edges upwards.
We place it in a tray to fit snugly.
We add the water.
We cook it for 1 and a half hours in a moderate oven. Then, we take it out. We carefully tear the foil and baking paper at the top and open it without removing them. Then, we continue cooking until the bacon turns golden brown.
It is served with oven-baked potatoes.
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