Lomo Relleno. Let's see how to prepare a stuffed loin is a typical recipe for Christmas and you can prepare in advance which is always an advantage to be more calm on Christmas Eve or New Year's Eve.
As we use the filling prepared by my mother a lifetime (the recipe is yours) is just ham and boiled eggs (much like our ham bread). And as a side dish with carrots peas perfectly accompanying the pork that are very light and leaving room in the stomach for what comes after dessert
As we use the filling prepared by my mother a lifetime (the recipe is yours) is just ham and boiled eggs (much like our ham bread). And as a side dish with carrots peas perfectly accompanying the pork that are very light and leaving room in the stomach for what comes after dessert
Ingredients for Stuffed Loin (serves 4):
To the back filling:
1 kilo of pork tape
150 grams of ham
3 hard boiled eggs (cooked)
6 tablespoons olive oil
salt and pepper
For the sauce from the back:
250 grams of onion
2 cloves of garlic
250 ml of white wine (I used fine very dry)
100 ml of broth
1/2 teaspoon salt
1 bay leaf
10 tablespoons olive oil
For the lining of the back:
400 grams of peas
300 grams of carrots
3 cloves of garlic
1 bay leaf
400 ml of broth
50 ml white wine
8 tablespoons olive oil
Recipe for Stuffed Loin (for four people):
The first thing is to lay eggs to boil in salted water until firm (10 minutes after water boils).
Now prepare the back following the steps you'll find this recipe -> Cut, Fill and tied pork loin
Just before filling add salt and pepper to the meat on the top side, being careful not to go with the salt because prosciutto and then takes the back can stay salty.
Then add the sliced ham and boiled eggs. Remember if you want eggs you are centered place early in the wound.
When you have the loin stuffed, rolled and tied it will in large skillet with 6 tablespoons of olive oil over high heat and doraremos loin on all sides. Then from the heat and reserve the meat into the pan.
Now let's start with the sauce for the back fill. Peel the onion and garlic. Cut the onion into strips and garlic sliced thin and put everything to soften in the 10 tablespoons of olive oil over medium heat. Add also half teaspoon of salt and bay leaf. Leave the fire at least 20 minutes, until vegetables are tender and begin to brown slightly. Then strip away the fire and bay leaf.
We will use a pressure cooker to make the meat (if you want to know how to do it in the oven reads the end of the recipe). Take the meat we have gold in the pan and put it in the pressure cooker. As in the pan will have some juice left loin'll take 50 of the 250 ml of white wine in the pan and will warm until it begins to boil. Then with a wooden spoon "spider" the bottom of the pan to separate the juice and mix thoroughly with the wine. Turn off the heat and add the wine to the vegetables (onion and garlic).
Now pass the onion with garlic and wine in a blender puree left us more or less dense. Then add the rest of the wine (the remaining 200 ml) and 100 ml chicken stock and whisk a little more to make it all very fine (the sauce will be quite liquid, do not worry).
Pour the sauce over the back and close the pressure cooker. Read the instructions for your pressure cooker and put the fire for 18 minutes (if your pot has two positions have to put in the high-pressure) (if using pressure cooker 25 minutes left).
While we prepare for the back lining. Peel the carrots and cut them into slices no more than an inch (or take long to get soft). Put a large skillet heat with 8 tablespoons of olive oil. Add garlic cut into slices (thread) and let aromaticen simmering oil (caught without color). Then add the peas and carrots. Increase heat and sauté for one minute. Add the white wine and let the alcohol lost over high heat. Finally add the chicken stock (if the stock takes salt do not add salt to the garrison to the end) and leave over medium heat until the carrots are tender, then turn off the heat, salt test (if necessary add a little table salt) and set aside.
After 25 minutes of pressure cooker off the heat and open the pot when you have lost all pressure. Remove meat to a plate and let it cool completely. Take the pot and put the fire without closing to reduce the sauce until it is the consistency that you like (if you leave it for a while it gets very chubby sauce as photo).
With cold meat completely removes the ropes binding the back. And with a sharp knife cutting slices 1cm spine filling a more or less thick.
Now you're all ready. For heat emplatar ideally everything separately. It gives you a heat stroke the meat in the oven for a minute and the sauce and garnish heated fire in their pots. After watering served with sauce stuffed loin (3 slices per guest) and accompanying peas and carrots. Off the kitchen and to eat!
To eat:
When using pressure cooker make sure you know use it and read the instructions for use and safety. My pressure cooker for example should not work with less than 250 ml of fluid and I have to make sure the sauce reaches the minimum volume. Take my advice and read your manual ;)
If you do not have pressure cooker and want to do the back filling baked then you have to do is put the meat in a bowl (that hold the oven) and pour the sauce we have crushed and carrying the onion, garlic, wine and broth. Leave the oven one hour at 160 º C - 170 º C up and down. Turn over when you take 30 minutes and sprinkle with sauce. When you take the back pouring sauce font on a pan and put the fire until reduced and thickened.
Note that the mark came from absolutely the flavor of the sauce so choose one that you know you'll like it and if you can avoid it do not use this recipe to cook white wine that comes in cardboard (not get a sauce too good with this wine).
If you do not have chicken broth adds a concentrated bouillon pint of water but keep in mind that as the salt content of the tablet should control the salt you add to the garrison.
To the back filling:
1 kilo of pork tape
150 grams of ham
3 hard boiled eggs (cooked)
6 tablespoons olive oil
salt and pepper
For the sauce from the back:
250 grams of onion
2 cloves of garlic
250 ml of white wine (I used fine very dry)
100 ml of broth
1/2 teaspoon salt
1 bay leaf
10 tablespoons olive oil
For the lining of the back:
400 grams of peas
300 grams of carrots
3 cloves of garlic
1 bay leaf
400 ml of broth
50 ml white wine
8 tablespoons olive oil
Recipe for Stuffed Loin (for four people):
The first thing is to lay eggs to boil in salted water until firm (10 minutes after water boils).
Now prepare the back following the steps you'll find this recipe -> Cut, Fill and tied pork loin
Just before filling add salt and pepper to the meat on the top side, being careful not to go with the salt because prosciutto and then takes the back can stay salty.
Then add the sliced ham and boiled eggs. Remember if you want eggs you are centered place early in the wound.
When you have the loin stuffed, rolled and tied it will in large skillet with 6 tablespoons of olive oil over high heat and doraremos loin on all sides. Then from the heat and reserve the meat into the pan.
Now let's start with the sauce for the back fill. Peel the onion and garlic. Cut the onion into strips and garlic sliced thin and put everything to soften in the 10 tablespoons of olive oil over medium heat. Add also half teaspoon of salt and bay leaf. Leave the fire at least 20 minutes, until vegetables are tender and begin to brown slightly. Then strip away the fire and bay leaf.
We will use a pressure cooker to make the meat (if you want to know how to do it in the oven reads the end of the recipe). Take the meat we have gold in the pan and put it in the pressure cooker. As in the pan will have some juice left loin'll take 50 of the 250 ml of white wine in the pan and will warm until it begins to boil. Then with a wooden spoon "spider" the bottom of the pan to separate the juice and mix thoroughly with the wine. Turn off the heat and add the wine to the vegetables (onion and garlic).
Now pass the onion with garlic and wine in a blender puree left us more or less dense. Then add the rest of the wine (the remaining 200 ml) and 100 ml chicken stock and whisk a little more to make it all very fine (the sauce will be quite liquid, do not worry).
Pour the sauce over the back and close the pressure cooker. Read the instructions for your pressure cooker and put the fire for 18 minutes (if your pot has two positions have to put in the high-pressure) (if using pressure cooker 25 minutes left).
While we prepare for the back lining. Peel the carrots and cut them into slices no more than an inch (or take long to get soft). Put a large skillet heat with 8 tablespoons of olive oil. Add garlic cut into slices (thread) and let aromaticen simmering oil (caught without color). Then add the peas and carrots. Increase heat and sauté for one minute. Add the white wine and let the alcohol lost over high heat. Finally add the chicken stock (if the stock takes salt do not add salt to the garrison to the end) and leave over medium heat until the carrots are tender, then turn off the heat, salt test (if necessary add a little table salt) and set aside.
After 25 minutes of pressure cooker off the heat and open the pot when you have lost all pressure. Remove meat to a plate and let it cool completely. Take the pot and put the fire without closing to reduce the sauce until it is the consistency that you like (if you leave it for a while it gets very chubby sauce as photo).
With cold meat completely removes the ropes binding the back. And with a sharp knife cutting slices 1cm spine filling a more or less thick.
Now you're all ready. For heat emplatar ideally everything separately. It gives you a heat stroke the meat in the oven for a minute and the sauce and garnish heated fire in their pots. After watering served with sauce stuffed loin (3 slices per guest) and accompanying peas and carrots. Off the kitchen and to eat!
To eat:
When using pressure cooker make sure you know use it and read the instructions for use and safety. My pressure cooker for example should not work with less than 250 ml of fluid and I have to make sure the sauce reaches the minimum volume. Take my advice and read your manual ;)
If you do not have pressure cooker and want to do the back filling baked then you have to do is put the meat in a bowl (that hold the oven) and pour the sauce we have crushed and carrying the onion, garlic, wine and broth. Leave the oven one hour at 160 º C - 170 º C up and down. Turn over when you take 30 minutes and sprinkle with sauce. When you take the back pouring sauce font on a pan and put the fire until reduced and thickened.
Note that the mark came from absolutely the flavor of the sauce so choose one that you know you'll like it and if you can avoid it do not use this recipe to cook white wine that comes in cardboard (not get a sauce too good with this wine).
If you do not have chicken broth adds a concentrated bouillon pint of water but keep in mind that as the salt content of the tablet should control the salt you add to the garrison.
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