• EMBUTIDO (Meat Roll Wrapped in Caul Fat)
  • Ingredients: 3 eggs 2 medium carrots 2 pounds ground pork 1/2 cup raisins 1/4 cup capers 3/4 to 1 teaspoon salt or to taste Freshly ground pepper 1/4 pound caul fat 1/4 pound sliced prosciutto 1/4 pound Jack cheese, cut in strips 3/4 cup chicken broth Cream Gravy (recipe below) Place 2 eggs in small saucepan and add water to cover. Bring to boil. Cover and let stand 12 minutes. Drain, peel and cut in quarters. Steam carrots in small amount water until tender-crisp. Drain, peel and cut in 1/4-inch-thick strips. Set aside. Combine ground pork, raisins, remaining raw egg (may add 1 more egg for firmer meat roll) and capers. Season to taste with salt and pepper. Mix thoroughly. Divide into 2 portions. Rinse and drain caul fat. Divide in half. Spread 1 portion onto 12x8-inch sheet, doubling sheet or patching holes. Pat meat mixture over caul fat into about 11x7-inch rectangle. Place half of prosciutto slices over meat. Arrange half of hard-cooked egg wedges and half of carrot and cheese strips in rows lengthwise over meat. Roll up meat mixture into log, seal edges, then wrap with caul flat. Twist ends of caul fat and tuck under to seal. Repeat with remaining ingredients for second roll. Place both rolls on foil-lined 13x9-inch baking pan. Pour chicken broth over rolls. Cover loosely with foil and bake at 350 degrees 20 minutes. Remove foil cover, baste rolls and continue baking, uncovered, 35 to 40 minutes or until golden brown. Carefully remove drippings from pan into small saucepan and reserve for Cream Gravy. (If desired, turn meat rolls in pan and place under broiler few minutes to brown underside.) Cool Embutido slightly. Slice 1/2-inch thick and serve with Cream Gravy. Makes 12 servings. The amount of flour needed to thicken the gravy will depend on the amount of pork and caul fat drippings extracted while baking. Skim off some extra fat, if desired. Cream Gravy Reserved meat drippings 2 to 3 tablespoons flour 1/3 cup water, about 1/2 cup whipping cream, about Salt Cayenne pepper Heat drippings in saucepan over medium heat. Stir 2 tablespoons flour and water until smooth. Slowly add into drippings, whisking until smooth. Add more water or flour if necessary, dissolving in little water. Add whipping cream as needed for consistency, heat 5 minutes, whisking constantly until smooth. Add salt if needed. Season to taste with cayenne pepper.

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