A rich and tasty dish, perfect to consume the advanced ham from lunches and Christmas dinners and do not waste anything
How many leftovers do you have in the kitchen after the holidays of Christmas? We imagine many, but throwing them is a sin. The solution is to think then of some anti-waste recipes, like the one we are going to propose you, or the bacon – or veal pocket – filled. Its filling is made with cold cuts that you have not consumed and will be the last tasty concession before the period detox in January.
How to prepare stuffed bacon
Ingredients
1 piece of 1 kg calf
2 ounces of mortadella
1oz of liver mortadella
2 ounces of cooked ham
1 ect of raw ham
1 slice of loin
2 eggs
breadcrumbs to taste
1/2 clove of garlic
nutmeg to taste
Parmesan cheese as needed
parsley as needed
extra virgin olive oil as needed
2 walnuts of butter
1 glass of white wine
broth as needed
Method
Finely chop the cold cuts and meat and place them in a bowl. Then add the two eggs and the half grated garlic clove (or finely chopped). Depending on the consistency of the dough, which must be soft but firm, then add breadcrumbs and Parmesan. Grate the nutmeg to taste, according to your taste and add, always at your choice, the parsley. Remember to do not salt the dough: given the presence of cold cuts will already be very tasty.
Then insert the filling into the pocket and sew with needle and a thick thread the side that remains open or the filling will come out during cooking. Put the stuffed bacon in a greased pan with extra virgin olive oil, two walnuts and a glass of white wine. Will go in the oven already hot to 180 ° for about an hour. Always check the cooking – depending on the size of the pocket it may take a few minutes longer – and sprinkle the veal pocket with broth so that it does not dry too much during cooking and remains soft.
Bring it to the table cut into slices and accompanied by a green salad and Cremona mustard.
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