A Roast in Crust so you have never tried it: one recipe that will surprise you with its interplay of flavors and textures: pork meat tender wrapped in a creamy layer of rice and mushrooms and covered with an envelope of crispy bread dough. For festive occasions.
Ingrediants
- 600 g of pork pulp
- 1/2 glass of white wine
- 1 small glass of brandy
- 50 g of butter
- 3 cloves of garlic
- 2 sage leaves
- 1 sprig of rosemary
- pepper
- salt
For the meat
- 200 g of rice
- 50 g of dried mushrooms
- 3 tablespoons of grated cheese
- a knob of butter
- vegetable broth
- salt
- 500 g of bread dough
- 1 egg
- poppy seeds
For the stuffing
For the crust
If you are looking for a second dish important to present during the Sunday lunch or for a special occasion, like Christmas holidays, this one Roast in Crust is the one for you.
Tender pork wrapped in a cream of rice and dried mushrooms, all enclosed in a casket made of bread dough. A uncomplicated preparation, but to which you need to pay a little attention, for a truly superfine result. Great satisfaction and aesthetic effect are also given by Fillet Wellington and Cotechino in crust.
roast is always a winning recipe when it comes to amaze, to be chosen according to the type you prefer: classics such as Roast veal and Roast pork in the oven or more creative, such as Brazilian Roast and Curried Roast Veal with Spring Onions.
OTHER TASTY RECIPES: Roast turkey; Roast pork with mustard; Roast veal with milk
How to prepare: Roast in a crust
- Execution
- average
- Preparation time
- 35 min
- Cooking time
-
2h and 10 min
- Portions
-
6
- Total time
-
2h and 45 min
How to prepare: Roast in a crust
Preparing this crusted roast isn’t complex. First massage the meat with salt and pepper. In a saucepan, let the butter melt and brown the meat tied with kitchen string, making it brown in the sauce. Sprinkle it with the wine and brandy, add the aromatic herbs and garlic and let it evaporate. Cook for 40 minutes. In the meantime, remember to soften the dried mushrooms in a bowl of warm water for the time indicated on the package. Once ready, remove the meat and let it cool to room temperature.
When the roast is cold, cut it into slices and set aside. Dedicate yourself to the preparation of the filling. First, squeeze the mushrooms well and save water.
Put them in a pan and flavor them with a knob of butter for eight minutes: add a few tablespoons of vegetable broth and after 5 minutes remove and chop finely. Filter the water from the mushrooms kept aside, place on the fire, add just enough to boil the rice. Once ready, drain and blend it with the chopped mushrooms, grated cheese and, if necessary, adjust the salt.
Spread the bread dough on a baking tray lined with parchment paper to a thickness of three to four millimeters, on top place the cream of rice and then the slices of roast. Roll it all up with the help of a sheet of parchment paper. Seal the roll with the egg white and brush with the yolk. Sprinkle with poppy seeds to taste. Bake in a preheated oven at 200 ° for 35 minutes.
Remove from the oven, leave to settle for a few minutes, cut into slices and serve your roast in a crust.
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