Pork * banitsa * or roulades with mozzarella

Submitted by enr on 15 Oct 2014
600 g LOIN
125 g mozzarella
Dried Tomatoes
rosemary (best fresh)
sunflower oil
3/4 cup dark beer
pepper, salt
Cut the fillet into thin medallions / slices. Crushed steaks carefully so that they are most thin. Sprinkle with a little salt and pepper (if you fresh and in large pieces shift) each. Take one of the slices, put a piece of mozzarella, rosemary leaf, garlic (slice or a whole clove, a matter of taste and cloves), dried tomato and winding roll. If the fillet is little pig (ie with little section steaks are small), put less filling and / or capture with a toothpick. Put it in a baking dish. So with all mestse. Arrange them as dolmaschki. Pour a little sunflower oil and optional butter. Then 3/4 cup (100-150 ml) dark beer (maybe light, maybe some wine with white water, and can only water or beef broth). Bake. * Beautiful furniture are chestnuts (or puree them), potatoes (or mashed them +) small fresh salad. Classic cranberry sauce would be welcome. Try and called (which is the season of chestnuts) - in a salad, as a sauce, or hot side dish. Me I liked. * If the counter fillet is dry for your taste, use a marbled meat - ham, shoulder, neck even.
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15 Oct 2014