Peel and cut the onion and carrot in Juliana (fine strips).
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make stuffing: |
| 1 cup of olive oil 1 kilo of chard or spinach 1 chil large and thread 200 grams of mozzarella cheese in cut in fine fetas 2 kilos of roasted cover 2 carrot 5 grams of ground black pepper 1 cig Garlic |
Ingredients to make stuffing:
2. Chop two garlic cloves.
3. Clean and cut the bell in cubes (eliminate inner white ribs and seeds)
4. Picar the plums and bacon in Bastoncitos and reserve.
5. In a pan heat olive oil and fry for 5 minutes over medium heat onions, belling, garlic and carrots.
6. salt and pepper to taste
7. Add 1/2 cup of Jerez type wine and the chard.
8. Cook 5 more minutes over medium heat, mixing the ingredients permanently, until it managed to evaporate the alcohol of the Jerez.
9. Defroce the roast cover, extend it on a kitchen table and upholster it â€with the strips of bacon, plum and mozzarella.
10. Dump the anterior preparation in linear form throughout the meat.
11. Close cooking with the needle and thread, the sides and the tips of the roast cover so that it is as if it were a cylinder â€.
12. Wrap the cylinder â€with aluminum foil, placing between meat and paper, several bay leaves and rosemary strands.
13. It must be closed tightly.
14. Bake at medium temperature approximately 40 minutes from one side and 25 minutes of the other (turn very carefully).
15. It could also be made on a grill, increasing 5 minutes of cooking per side.
16. To serve as garrison, it can be accompanied with boiled or roasted potatoes
