Learn how to give that special touch to the rolled up of meat or stuffed peceto. Combine the bittersweet flavors with cooked ham and pineapple and prepare a delicious dish.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make roasted flesh: |
| 1½ kilograms of peceto (meat cut) 1 pinch of salt 1 pinch of pepper 50 grams of butter 1 pineapple lamina 300 grams of ricotta cheese 3 tablespoons of grated cheese 1 tablespoon tube of chopped parsley chopped parsley 1 Egg unit 1 Unit of Pope grated 1 tablespoon of ground nuts 1 tablespoon of brown sugar ½ cup cooked ham 1 cup carrot |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make roasted flesh:
1. Remove with a sharp knife the fibrous part and the fat of the peceto. Out it, leaving an edge of 1 1/2 cm. Fill it, pressing well so that the filling is distributed evenly and to the bottom of the hole. Cook the opening and tie the meat with a strong thread to keep its shape.
2. Take the peceto to a fountain, salt and pepper, cover the surface with butter and sprinkle with 1/2 cup of Ananá juice. Cook in a moderate oven for 1 hour and a half. Remove from the oven, remove the thread and spread it with black sugar. Bring back to the oven for a few minutes until it is brilliant.
3. Heat the slices of Ananá and dispose of them around the meat, alternating with cooked ham rolls. Place the carrot cut into pieces in the center of each round of Ananá. Cut the peceto into slices, assemble and accommodate it in the center of the fountain. Serve hot or cold.
