Meat roll with cheese and salami
We pound the meat as for schnitzel, using a meat hammer or a special tool, so that we achieve an even thickness that will ensure even cooking. After we have pounded the meat, we generously salt and pepper it, giving it a rich and savory flavor, essential for our dish. It is important to let the meat absorb the spices for a few minutes to intensify the flavors.
While the meat rests, we can take care of the filling ingredients. We slice the cheese and bacon into thin slices, making sure they are easy to fold but thick enough to maintain their texture during cooking. The cheese will add a creamy note, while the bacon will provide a smoky and spicy flavor, perfect for complementing the meat.
Once the meat is prepared and the filling ingredients are sliced, we take a slice of meat and place a slice of cheese and a slice of bacon on it. We start rolling the meat, being careful to wrap the filling well, so it does not leak during cooking. It is recommended to use toothpicks or kitchen twine to secure the rolls, ensuring that the filling stays inside.
After we have prepared all the rolls, we can cook them either in a pan or in the oven. If we choose the pan option, it is good to heat a little oil in a deep pan and carefully position the rolls, letting them brown on all sides. This process will take a few minutes, and the rolls will develop a crispy and appetizing crust.
If we prefer to bake them in the oven, we preheat the oven to 180 degrees Celsius, place the rolls on a baking sheet lined with parchment paper, and bake for 25-30 minutes, until the meat is fully cooked and the cheese has melted nicely.
In the end, we can serve the rolls with a side of fresh salad or grilled vegetables, for a contrast of textures and flavors. This dish is perfect for a family dinner or a festive lunch, being so easy to make yet impressive in appearance and taste. Enjoy your meal!
Ingredients: pork (tenderloin, chop) cheese sausage (ham) salt pepper beaten egg flour breadcrumbs (crushed cornflakes)
