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Christmas roulade
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
90 min(s)
8 servings
Karoline Carvalho
@gostinhodachef- Ingredients
- Recipe
- Ground Beef1 kg
- Green Smell50 g
- Onion1 unit(s)
- Garlic Clove3 unit(s)
- Salt and Black Pepper to taste
- Mozzarella100 g
- Parma Ham150 g
- Shimeji Mushrooms600 g
- Onion1 unit(s)
- Garlic Clove3 unit(s)
- Olive oil1 tablespoon
- Sliced Bacon200 g
- Olive oil to taste
- Potatoes4 unit(s)
- Garlic Clove10 unit(s)
- Cherry Tomato50 g
- In a bowl put the ground beef and set aside. Cut an onion into small cubes and cut the green smell and crush the three garlics. Place them in the meat bowl and mix well. Put the salt and pepper of the kingdom and mix more.
- In the processor put the shimeji, an onion, the three garlics, grind well. Then put it in a skillet with a spoon of olive oil to cook, until all the water dries up.
- On the table, open the cling film in the size you want the roulade. Spread the bowl mixture on the film, leaving a space on the side, the stuffing has to be uniform. Then spread the cooked shimeji on the ground meat, the mozzarella and then the parma ham.
- Use cling film to roll up like a jelly roll. Place in a greased shape with olive oil and carefully place the rocambole. Finally, you can now add the bacon slices on top of the rocambole and rub some olive oil on the bacon.
- Take to bake for 30 minutes. Peel the potatoes and cut into quarters and cook until al dente. Add the potatoes in the form of a roulade to bake together and add the cherry tomatoes and garlic. Let bake for another 20 minutes. Serve on time.
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