Cottage (pancake pork roll)

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A special traditional dish, for your Sunday or festive table, very tasty, with slices and tomatoes. Easy to process, economical as a cost, and there will be no bite left !!!

Ingredients

  • 1 piece of pancetta around 2 ½ kg (tell your butcher to open it)
  • 2-3 tablespoons garlic
  • 5-6 potatoes cut into thick slices
  • 2 tablespoons mustard
  • Salt-pepper-thyme-pepper in grains
  • Cooking string
  • A little corn flour

For the stuffing

  • 200 g feta cheese cut into sticks
  • 3 tomatoes cut into quarters
  • Salt-pepper-thyme fresh

Directions

  1. We take the piece of pancetta after our butcher has opened it for us. (if he has not done it with a sharp knife, we follow the "waters" that are seen from the side, so we open it like a book where the surface grows. Optionally, we also put sticks of various peppers.
  2. Wrap the roll, and tie with string in several places, to be sure that the cheese will not open and spill and salt.
  3. Put it in the hull with water (about ¼ at the height of the roll) and a little broth, peppercorns, thyme and garlic.
  4. Close the lid and bake in a preheated oven at 180The for about 2 hours.
  5. While cooking, prepare the potatoes. In a bowl, cut the potatoes, add a little olive oil, salt, pepper, mustard, a little thyme and mix. as soon as the two hours have passed, remove the lid, throw the potatoes in the hull around the roll and with an open hull continue baking for an egg and something more.
  6. Allow to cool for 10'-15 'minutes, carefully remove the string and cut into slices. Serve with the baked potatoes.
  7. While we wait for it to cool, strain our zoumaki and tie it in a saucepan with a little corn flour to pour over its delicious sauce…

- we only add salt to the roll from the outside. No pepper because it will blacken us and not olive oil, to dry the skin and make it crispy.

-If we want in the pancetta with the salt and pepper we can sprinkle with broth for extra taste and enhancement of taste.

-Wonderful combination and my very favorite is with sun-dried tomatoes smoked Metsovo cheese and thyme. Try it!!! You will remember me !!!

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