Among the most varied recipes from meat is veryall kinds of rolls are popular. However, with "big forms" not everyone wants to communicate for personal reasons. But the fingers of pork with a filling and prepared easier, and there are more convenient, because they are portion sizes. In addition, they are very suitable for the festive table. We provide some of the most appetizing varieties of fillings - for every taste and for all occasions.
This filling for those who first prepare fingersfrom pork with stuffing. The recipe is extremely simple and allows you to evaluate all the benefits of this dish. So after the "test of the pen" you will surely bravely try and other fillings.
Pork can be taken almost any, just toit was possible to defeat her. It is finely cut, no less finely repulsed, salted and peppered. Salted or pickled cucumbers are cut with long straws. If you have gherkins, it is enough to cut them along into two halves. Bulgarian peppers are cleaned and cut with strips. For each small chop from the edge put half a cucumber (or a few "straws"), 3-4 strips of pepper; If the pork is lean, then you can add a thin slice of fat. Fingers of pork with stuffing are folded, tied with a thread or chipped with skewers and ruddy in the pan. After they are transferred to a pan, half-cucumbers of onion, chopped chili and carrot straw are placed in it. Water or broth is poured in, and the dish is stewed for about an hour.
For them, meat is prepared in the same way asdescribed above. But the "stuffing", which will go into the fingers of pork with a filling (recipe with a photo), requires special attention. For him, three onions shredded finely, and a third of a kilogram of champignons - larger. Both components are soaked in lean oil until the liquid ceases to separate, but does not completely evaporate. The filling is salted, peppered, sprinkled with chopped dill. Each slice of pork is smeared with mayonnaise, a spoon of filling is placed on it, a roll is formed and tied with a string. After frying, fingers of pork with stuffing stew for about forty minutes. Whether to add a roast - decide for yourself; in principle, the mushroom cook from the "insides" and so fragrant.
Cheese, as you know, is in perfect harmony withany meat. Very good with it and fingers of pork with a stuffing. Recipe offers two options: in the first hostess is limited to only cheese. Then a slice of grams in two hundred (for a pound of meat) is cut with rather thick straws (does not rub!) And is embedded in the "chops". In the second gram 150 mushrooms are lightly fried, slightly cooled and combined with an equal amount of cheese - now grated. For sweetening, you can also add chopped greens. Rolled rolls are laid out on a greased baking sheet and put in an oven, brought to two hundred degrees, for half an hour.
What to do with meat in the first stage, you alreadyyou know. For the filling, take a glass of peeled walnuts, fry in a dry and after the cooling the nuts break down large - this will be the second stage. The next step is to lubricate the salted and peppered pork slices with soft melted cheese. If it is hard, it can be rubbed and finely poured. Next nuts are laid out on the edge and sprinkled with chopped herbs. At the last stage, fingers of pork with filling are formed and bandaged (chipped with toothpicks). Recipe: in the oven they will bake for a quarter of an hour; before that they should be roasted to a crust, and the baking sheet covered with foil - and the baking time is shortened, and the rolls themselves will be much softer and juicier.
Filling of "noble" dried fruits all over the worldis considered the most exquisite. However, the same raisins can spill out of rolls, so they are usually stuffed with prunes. Half a cup of dried berries should be enough for half a kilo of meat. Previously they are soaked in boiling water; if bought with bones - they need to be pulled out. Each plum is cut along into halves or quarters (if the variety is large-fruited). A bit of minced meat is put into the slice of meat; Fingers of pork with filling are folded. Recipe with prunes can complement the plates with halves of sour apple: the taste will become more tender and richer, besides the superfluous sweetness will be eliminated. Fixed rolls are fried, poured into a sauce for baking (a glass of cream mixed with a grated apple and finely chopped several prunes) and put under a lid in the oven for about forty minutes. Then almost ready fingers from pork with a stuffing are sprinkled with greens and about ten minutes "reach" are not covered.
Very satisfying and luxurious recipe!True, pork needs additional treatment: after beating and flavoring with pepper-salt, it is sprinkled with lemon and left for pickling for half an hour. For the filling, the bulb is cut and allowed to translucent. Two hundred grams of chicken fillet is twisted in a meat grinder, seasoned with salt and spices, combined with frying and egg - and the whole mass is mixed like minced meat. Marinated chops are placed in a spoonful of filling, they are curled into rolls, tightly threaded (special attention should be paid to the edges so as not to lose precious meat juice) and sent to a skillet. When the fingers of the pork with the filling are properly fried, the threads are removed - the rolls will no longer unfold. Almost ready dish is transferred to the saucepan, a little water with a spoon of sour cream is poured into it and two carrots, half-rings of bulb and straws of Bulgarian pepper are cut into small cubes. Extinguish fingers of pork with a filling will be about half an hour. And they will eat in ten minutes!
