EMBUTIDO (Meat Roll Wrapped in Caul Fat)
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.
Reserved meat drippings
2 to 3 tablespoons flour
1/3 cup water, about
1/2 cup whipping cream, about
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
Add whipping cream as needed for consistency, heat 5 minutes, whisking
constantly until smooth. Add salt if needed. Season to taste with
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