Meat roll came to Russian cuisine from the European. The dish is cooked from integral (sometimes chopped) a steak in which wrap a stuffing. The last can be from any products.
There is a lot of recipes for meat roll, but basic three – from an integral steak, small slices, forcemeat. It can be a hot dish or cold appetizer. The basic rule of preparation of tasty roll – meat and products for a stuffing have to be qualitative. Juicy, gentle the dish will turn out if to use cutting of young animals. The difficulty consists in ability to correctly curtail roll, a certain skill is in this case necessary.
In preparation time, roll shouldn't collapse therefore it is necessary to wrap it hardly, without leaving an air layer between meat and a stuffing.
Some rolls are cooked quickly, on preparation of others 2-3 days are required, but the tasty, melting in the mouth snack is worth it. If you were lucky to get a pair pork peritoneum, you can prepare from it an amazing dish.
Fat on a stomach at a pig thin, with layers of meat and a gentle skin – it is ideal for roll. Take cutting 15−20 cm wide and of 0.6−0.8 m, rub on both sides with salt and pepper. On fat put the crushed garlic, seasonings to taste, inwrap a skin up, connect by a twine and leave to prosalivatsya for 1-2 days.
Then put it on a baking tray and put in an oven at a temperature 150oc, bake 3-4 hours, regularly watering roll with the melted fat. The skin has to become golden-brown color. Before giving on a table sustain in the fridge. Quickly roll is cooked from forcemeat. For preparation it is possible to take cold cuts, it will add to taste refinement. Chop up meat (900 g) manually into small pieces (1−2 cm), pepper and salt to taste, season with spices. Break 1 egg in forcemeat, put 1 spoon of flour or starch and well knead. Prepare a carrots stuffing (1 piece), cheese (100 g), garlic - rub products and mix to homogeneous mass. Take the piece of a foil exceeding the size a baking tray, lay out forcemeat on the middle, level a layer 1.5−2 cm thick. From above put a stuffing. Wet hands carefully curtail roll as it is possible more densely. Wrap up roll in a foil so that dense sausage turned out, send it to an oven, having established temperature 180−200оC, for 30−40 minutes. It is possible to give hot garnished of vegetables or cold as snack. For a holiday table minirolls from pork with prunes will be a worthy dish. Ingredients: 700 g of pork, 100 g of prunes, 100 g of a hard cheese, 2 eggs, 60 g of walnuts, seasoning to taste, a breading, vegetable oil. Beat off thin layer of pork, salt. Prepare a stuffing – the steamed-out prunes and crush nuts, add the grated cheese there. Cut an integral steak on portion thin plates, lay out on them a stuffing, inwrap and fix by wooden toothpicks.
Rolls can be cooked from any meat, but it is the is best of all pork is suitable for this dish. Layers of fat do roll juicy, gentle.
Shake up eggs in a bowl, dip in them rolls, roll in in ground crackers and fry in the heated oil until ready. Before giving on a table take out hairpins, thinly cut rolls.