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We lightly slice the meat slices with a hammer. Season with salt and pepper. On each slice of meat we place a slice of cheese and roll (as on sarmale). We wrap each roll in a slice of prosciutto.
We clean the potatoes and cut them into thick slices. Cut the onion into juliennes and the garlic into thin slices. In a bowl, mix the potatoes, onions and garlic. Add salt, pepper, thyme and olive oil then place the vegetables in the pan.
Place the meat rolls between the potatoes and sprinkle with a little more olive oil. Cover the tray with a lid or aluminum foil and bake for 40 minutes.
Remove the foil and leave the tray in the oven until the meat is browned.
Serve hot, with your favorite salad. Because the cold came, we preferred pickles :).
450 g (2 sheets) frozen puff pastry dough, previously thawed
vegetable oil, for oil
60 ml milk
* special equipment: metal cones to obtain the specific shape of the rolls you can also use hard cardboard cones, wrapped in aluminum foil
For the cream, boil the milk (minus the 120 ml), the vanilla pod and the seeds in a saucepan over medium heat, but do not bring to the boil. Remove from the heat, cover the pot and let the vanilla brew for 20 minutes.
Separate, in a bowl, beat the yolks and sugar until smooth. Add salt, flour and 120 ml of milk. Mix the ingredients well until smooth and you get a creamy composition, without lumps.
Pour the warm vanilla-flavored milk into the egg mixture, stirring constantly until the cream is smooth. Put the mixture in the pan and boil it. Stir the cream constantly, over medium heat, until it thickens, 3-5 minutes.
Pass the cream through a fine sieve, over a bowl. Place a plastic wrap directly on the surface of the cream to prevent the formation of a thick lump. Set aside to cool.
For rolls, line 2 trays with baking paper and oil the metal or cardboard cones, wrapped in aluminum. Place the first sheet of puff pastry on a work surface powdered with flour. Cut the puff pastry into 1-1.5 cm wide strips with a sharp knife.
Start with the tip of the cone and wrap it with the strip of dough until it is completely covered. Repeat with the rest of the dough and when all the cones are wrapped in foil, place them in a tray, cover them and keep them in the fridge for 30 minutes.
Preheat the oven to 200 degrees Celsius. Take the forms out of the fridge, grease them with a brush with a little milk and sprinkle with caster sugar to taste. Put the first tray in the oven and keep the rolls for 18-20 minutes, until golden brown. Take them out, place them on another surface and let them cool until you can handle them. Remove the rolls from the molds and let them cool, then bake the second tray.
Finally, assemble the rollers out of shape. Pour the vanilla cream into a pouch and fill the rolls, one by one, with the cold cream. You serve them immediately.
Holiday Recommendations from Unilever Food Solutions Chefs
How can you combine the classic expectations of customers with delicious and unique variants? Dana and Robert, the chefs of Unilever Food Solutions, have a series of recommendations for you, as from chefs to chefs, for the holiday menus.
Terrines, rolls and pies, & icircn combination with prosciutto, bacon, leek, asparagus, ham, spinach or seaweed are special and excellent choices for cold appetizers.
Also for the appetizers section, aspic can be a delicacy, being a refined alternative to the classic meatball. The aspic can be fish or seafood, veal, pork or poultry, or v & acircnat, such as pheasant aspic.
One of the most refined and appreciated dishes is the foie gras terrine with figs - a sensational combination of tastes.
Turning to the main dishes, poultry can be anything but a delicious and more calorically suitable alternative. The two chefs propose a candied duck leg with bearnaise vegetables and chestnut sauce, a recipe that preserves the dense aroma of meat, suitable for a winter dish, and the vegetable tart with bearnaise sauce can successfully replace any classic garnish.
Also on the main courses, an alternative to pork can be the recipe for mutton chops & icircnvelite & icircn arugula powder, grilled vegetables, demi-glace sauce and wine foam.
The New Year's menu allows for more festivity compared to the Christmas menu, and traditional recipes can be replaced by modern recipes. Unilever Food Solutions chefs recommend a menu for rich New Year & icircn appetizers:
- Traditional roll with chicken, pork and homemade rolls, wrapped in ham
- Aspic duck & icircn spinach cloak
- Squid stuffed with salmon & carrot mantle with oranges
- Chicken terrine with figs and spinach
- Asparagus panna cotta with shrimp tartare
- Mini eggplant with goat cheese, dried tomatoes and young carrots
- Goat cheese rolls with walnut crust and honey on toasted croutons with red pesto
- Quiche with smoked salmon and leeks
- Marinated vegetable rolls & icircn raspberry vinaigrette
It continues with a fish-based dish: Red tuna trilogy, mussels and octopus with wild rice with asparagus, lemon & acircie foam and butter. The main course will be memorable and special: mutton chops & icircnvelite & icircn arugula powder, mini vegetable grill, demi-glace sauce and wine mousse, as an alternative to pork or poultry.
The most important trend at the moment in the culinary field is related to the creativity of the chefs, how unique and authentic is the experience of the guests in a place, and especially, if the resources used are local. That's why the ingenuity and inventiveness of chefs is put to the test, to combine local and seasonal ingredients with recipes they want to forget.
Information on balanced menus is being accessed more and more, and customers who visit a local & icircn and want to not exceed their habits & icircn in terms of caloric intake. The two trends (of local resources and balanced menus) are a challenge today for chefs, especially in the context of the Holidays.
For more inspiration and recipes we are waiting for you on ufs.com!
Article written by Unilever Food Solutions Rom & acircnia for the 96th edition of Horeca Rom & acircnia magazine.
Recipe of the day: Shells wrapped in ham
Shells wrapped in ham from: mussels, prosciutto, salt, pepper, olive oil.
Shells wrapped in ham
- 1/2 kg of shells
- Feliat ham
- Freshly ground black pepper
- Olive oil
Method of preparation:
Put the shells in a bowl. Sprinkle with olive oil, then sprinkle with salt and black pepper. Mix well.
Wrap the shells in ham.
Put baking paper in a tray and place the wrapped shells. Bake for 15 minutes at a temperature of 180C.
Egg rolls wrapped in ham
Breakfast is a very important meal - it can either make or break your day.
Ingredients (for two people):
12 slices of ham / pastrama / prosciutto,
5 eggs, seasoning,
cheese / cheese
Method of preparation:
The egg beats well. Put the ingredients and spices in them to taste. You can opt for cheese, cheese, paprika or chilli. Cut the ham thinly. In the form of muffins (if you don't have one, you can use bowls or heat-resistant cups - the rolls can be even bigger), put the ham around it, then, inside it, half a spoon of beaten eggs.
Fast and healthy breakfast: egg rolls wrapped in ham
Every mother wants her baby to receive the caloric and vitamin intake necessary for proper development. But, unfortunately, tasty dishes are also those that have too much fat, prepared in a way not exactly suitable for a child. So we help you avoid fried eggs in the morning, and replace them with a much tastier and healthier dish.
Ingredients (for two people): 12 slices of ham / pastrami / prosciutto (whatever you like), 5 eggs, spices (the same, according to everyone's taste), cheese / cheese
Beat the eggs well. Put ingredients and spices in them to taste. For me I put the cheese, for my husband I put the paprika and chilli - he prefers them more spicy. Cut the ham thinly. In the form of muffins (if you don't have one, you can use bowls or heat-resistant cups - the rolls can be even bigger) put the ham around, then inside it 1 1/2 tablespoons of beaten eggs. Leave the rolls in the oven for a maximum of 15 minutes.
Beef rolls with vegetables
1. Cut the beef into a layer and beat so that it can roll. Season well with salt and pepper and grease with butter or oil and put in the cold.
2. Separately, prepare the vegetables for the filling. In order for the vegetable filling to be soft, it is best to harden it and then place it over the meat. So cut the vegetables into suitable pieces and fry in a little salted butter to taste, then let cool.
3. If you want the filling to be tied, you need to put an egg and a spoonful of breadcrumbs. After you have prepared the filling with everything you need, take the meat out of the fridge. As you well know, beef is less greasy, so you can add a very thin layer of bacon or Transylvanian ham.
4. Place the vegetable mixture on top of the bacon layer, sprinkle with breadcrumbs and roll carefully so as not to break. If possible, tie it very tightly so that it does not come loose during baking. Put in the hot oven with water, salt and pepper and return from time to time not to burn. Sprinkle with red wine. The rolls are cut and served with a garnish of pickle salad or beetroot.
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Chicken breast rolls wrapped in bacon
I thought about how to name the recipe, to highlight the preparation method, ie in the form of muffins / muffins. I wanted it to appear in the name, but it would certainly be understood that they are chicken and bacon muffins, which is a long way off. So I left it simple, chicken breast rolls wrapped in bacon.
Method of preparation:
The chicken breast is washed well, deboned, if necessary. It is divided into two lobes. Depending on the size of the lobes, they are cut into strips lengthwise, 1.0-1.5 cm thick and wide for the width of the bacon slices.
Spread a strip of bacon, place on top of the chicken breast strip, seasoned with chicken spices and greased with mustard.