Making a peritoneum roll. Smoking peritoneum in a slow cooker

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Homemade smoking recipes interest many. Although, on its own, smoked product, is not useful product, most likely, on the contrary, it is harmful. It's the same as smoking for your body.

Offers you other recipes home smoked with photos, no less tasty and more healthy if you can afford to eat them without special harm for your health

As I once read in one of Dontsova’s detective stories, “from any, even the most evil and disgusting pig, you can cook good piece ham." I absolutely agree with her. Today I offer you pork belly roll in onion skins. Recipe with photo very simple and very tasty even for those who don’t like boiled lard. It is through the addition of onion peels that the roll gets not only a beautiful color, but a pleasant smoked taste. And another important factor is this homemade peritoneum roll It will cost you two to three times less than what you bought in a store and there is not much hassle in preparing it. A friend shared this recipe with my husband. AND peritoneum roll my husband did it himself. So we not only have Women who are Superhousewives, but also Men who are jacks of all trades.

Pork belly roll in onion skins. Recipe with photo

Ingredients for preparations pork roll :

Piece of peritoneum- preferably not very thick and it is better to choose one with a layer and with big amount meat
Salt
Ground black pepper (red - optional)
Onion peels - 2-3 good handfuls
Bulb onions
Garlic - a few cloves (cut into slices)
Water
Black peppercorns - 5-7 pieces
Twine or thin rope - for tying the roll

Peritoneum roll in onion skins - recipe:

Make rolls at home very simple.

Peritoneum cut into pieces lengthwise, but not all the way, about 5 centimeters wide. Add some salt and pepper. We put pieces of garlic and a bay leaf into the slits.


Roll it into a roll and tie it with a strong rope.



Take a deep pan, add salt, black peppercorns, Bay leaf, cleaned heads onions. We definitely test the water for salt; the brine, in the end, should not be very salty, do not forget that during the cooking process you also added salt to the roll itself.

We wash the onion skins, throw them into the pan and bring the whole mixture to a boil. Then carefully place the peritoneum and close the pan with a lid. Cook from the moment the water boils for at least 40 minutes, over low heat, but keep the water boiling. If there is a lot of meat in the peritoneum, you need to cook longer, about an hour. Then turn off the gas and leave the peritoneum in the pan until the brine has cooled completely.



We take the cold roll out of the water, place it in a sieve, which we place in a deep cup.


The bottom of the sieve and the bottom of the pan should not touch. We press the roll on top with something heavy (you can put a pan or a jar of water). Place in a cool place for several hours, or you can put it in the refrigerator overnight.

In the morning, take out the roll and remove it from the sieve.



Foma loves meat snacks , he's always first in line


Like this a simple recipe for smoking at home, pork roll in onion skins prepared without any preservatives. Great snack or a breakfast sandwich for the working man.

The peritoneum is fat with many layers of meat. It is pleasing to the eye, but very capricious and requires a thorough approach. Of course, you can salt or boil the peritoneum, but it’s better to make a stunning roll from it. It will find its place on the holiday table, ideal for breakfast or dinner, and will definitely turn out tender. To the point?

Pork belly roll - general cooking principles

Only fresh peritoneum is used for cooking. The more layers and meat there are, the more luxurious and tastier the dish will be. Before cooking, the peritoneum must be rinsed well. If there are dirt on the skin, they need to be cleaned off with a knife. Stubble may also occur. It is better to tar it over a stove or candle, then also scrape it with a knife and wash it under running water.

Very often the peritoneum is marinated. For this purpose, salt, spices, and water brines are used. It all depends on the recipe. The longer the piece sits in the additives, the richer the taste will be.

What is wrapped in a roll:

Different types dry and fresh pepper;

Mustard;

Adjika and other sauces;

The peritoneum is twisted and tied tightly with a strong thread so that nothing falls apart during the cooking process. Then the roll is sent to a slow cooker, oven, or boiled in a pan of water. Sometimes boiling is combined with baking in the oven.

Remove the thread and cut the roll after it has completely cooled and kept in the refrigerator, serve with spicy adjika, ketchup, various garlic sauces. But this is not the rule. Some people like it hot roll, blazing hot.

Pork belly roll in the oven (in foil)

Most easy way preparing a pork belly roll involves baking it in foil. It definitely won’t burn in it, it will turn out the way it should.

Ingredients

1 kg pork belly;

1 pod of hot pepper;

Head of garlic;

30 g salt;

1 tsp. seasonings for meat.

Preparation

1. We wash the peritoneum. If there are films on the inside, they need to be removed. Next, take dry wipes and wipe the pork.

2. Rub the piece with prescription salt on all sides, transfer it to a container, cover it and put it in the refrigerator for ten hours. The pork should be marinated.

3. Peel the garlic and chop it. Also chop the hot pepper. You can blend everything together with a blender. Add spices for meat or any others, but you can limit yourself to garlic and pepper.

4. We take out the peritoneum, wash off the remaining salt. We take a sharp knife and make cuts from the meat side almost all the way to the skin, but do not cut through it.

5. Rub the cut side with garlic and hot pepper.

6. Roll it into a tight roll. We tie it with threads.

7. Unfold the foil. Place the roll on it, connect the loose ends and twist tightly together. Or simply twist it from above, turning it 2 times, and twist the ends with candy. Transfer the peritoneum to a baking sheet or any suitable form.

8. Place the package in the oven. Cooking time directly depends on the thickness of the roll. On average it will take 1.5 hours at 180 degrees.

Boiled pork belly roll

Recipe for a simple boiled pork belly roll in a saucepan on the stove without filling. But if you wish, you can wrap garlic in it. The main advantage of the dish is its softness and tenderness.

Ingredients

1.5 kg pork;

10 peppercorns;

1 onion;

1 carrot;

1 tsp. seasonings for meat;

1 spoon of mustard;

Salt, water.

Preparation

1. Rub the washed, dried peritoneum with a mixture of seasoning and mustard. Roll it into a tight roll and tie it with thread.

2. Place in a saucepan and throw in the onion. You don’t have to remove the husk, but rinse the head well.

3. Immediately add the whole carrot, but it is better to peel it. Throw in peppercorns, you can add a laurel leaf.

4. Add boiling water. Approximately 2.5 liters. Of course, you can fill it cold water, but not advisable. We put it on fire.

5. After the roll boils, reduce the heat. Boil for 1.5 hours.

6. Now add 4 full tablespoons of salt. Cook for another 30 minutes. Turn off the roll and leave in the brine until it cools completely.

7. Remove the thread, rub the peritoneum on top with red ground pepper, store in the refrigerator.

Pork belly roll “Smoked” with liquid smoke

Another recipe for boiled belly roll. This dish has an unusual color and taste, as liquid smoke and onion skins are used.

Ingredients

1 kg of peritoneum;

2 tablespoons of liquid smoke;

2 handfuls of husks;

3 tbsp. l. with a mountain of salt per liter of broth;

4 cloves of garlic;

1 spoon of pepper mixture;

1 spoon of grainy mustard.

Preparation

1. Cook onion skins in three liters of water for 15 minutes, then filter. Return to the stove and bring the liquid to a boil.

2. We make cuts in the washed and prepared peritoneum from the pulp side, but not deep, a few millimeters are enough.

3. Rub the inside well with mustard and work out the cuts with your fingers. Sprinkle lightly with a mixture of peppers, leaving half for finishing the finished roll.

4. Roll up the belly and tie it with thread. Immerse in a boiling decoction of the husk.

5. Boil for an hour. Add salt. It is not necessary to measure the exact amount of water, it can be approximately.

6. Boil the roll for another hour on low heat.

7. Cool in onion broth.

8. Combine liquid smoke with the remaining pepper. If you like it spicy, you can add more.

9. Take out the roll, remove the threads, wipe dry and lubricate liquid smoke.

10. Wrap the dish in foil and put it in the refrigerator for 3-4 hours so that the peritoneum becomes stronger and imbued with the smoky aroma.

Pork belly roll in a slow cooker

A multicooker can now be found in any kitchen. You can cook any dish in it, from soup to baked goods, and even pork belly roll.

Ingredients

1 kg of peritoneum;

100 g salt;

2 liters of water;

10 g red pepper;

10 g black pepper;

3 bay leaves;

10 g dry basil;

30 g garlic.

Preparation

1. Peel the garlic. We cut half of the cloves into several parts, chop the remaining slices very finely.

2. Mix chopped garlic with all types of peppers and dry basil.

3. Prepare the peritoneum. Wipe dry. We make punctures and stuff with pieces of garlic.

4. As soon as the pieces are finished, take the pepper mixture with garlic and rub the inside of the peritoneum.

5. Roll the roll, tie it with thread, and place it in the bowl of a multi-cooker pan.

6. Pour in 2 liters of water. Turn on the stew mode and cook for 1.5 hours.

7. Open, add salt, add laurel and simmer for another thirty minutes. Take it out, cool it, remove the thread. If desired, rub the top with pepper, garlic, and any spices.

Boiled-baked pork belly roll

Combined recipe roll of peritoneum with pork, for which both boiling and baking in the oven are used. The dish turns out very brown, as it is greased unusual sauce.

Ingredients

1-1.5 kg of peritoneum;

Head of garlic;

1 pod of hot pepper;

4 tablespoons of salt;

Peppercorns, bay;

1 onion;

1 spoon of honey;

2 spoons of soy sauce;

0.5 tsp. red pepper.

Preparation

1. Peel and chop the garlic. Just finely chop the hot pepper.

2. Take the peritoneum, rub the inside with a little salt, then scatter the garlic and hot pepper. We twist the roll and tie it.

3. Add 4 tablespoons with a mountain of salt to 2 liters of boiling water, immerse one onion, add pepper and laurel leaf for flavor. One is enough. If there is a lot of laurel, the smell of the roll will be strong, intrusive, and a bitterness may appear.

4. Place the roll. Boil over moderate heat for 70 minutes.

5. Take it out. Place the peritoneum in a colander and leave for half an hour to drain all excess liquid.

6. Mix soy sauce with honey until smooth. Adding red hot peppers.

7. Rub the prepared sauce on top of the roll and transfer it to the mold. It is better to lay a piece of parchment or foil.

8. Place in the oven. Bake at 180 degrees for about half an hour. Let's look at the color. Make sure the crust doesn't burn.

Pork belly roll with carrots and peppers

Recipe for stuffed rolls that are cooked in the oven. The quantity of carrots can be increased at your discretion, but cutting into large pieces is not recommended.

Ingredients

1.5 kg of peritoneum;

2 carrots;

4 tablespoons of salt;

1 hot pepper;

1 sweet pepper;

3 cloves of garlic;

1 tsp. ketchup.

Preparation

1. Rub the washed, prepared peritoneum, first from the skin side, with salt, then pour the rest on top.

2. Roll up the rough roll, transfer it to a container and put it in the refrigerator for at least 10 hours. You can turn it over so that the salting proceeds evenly.

3. Rinse the peritoneum from any remaining salt and wipe it off.

4. Cut the carrots and pepper into strips, mix, squeeze out the garlic and add the chopped hot pepper pod. Stir the filling for the roll.

5. Transfer the vegetables to the peritoneum. We distribute an even layer, but not to the very edge. Leave about three centimeters at the end.

6. Roll up the roll with the filling. We try not to move the vegetables. Wrap it carefully with thread.

7. Pack the peritoneum in a double piece of foil. Place in the oven. Cook for exactly two hours at 180.

8. We take out our dish, cut the foil and carefully open it.

9. Lubricate everything well with ketchup (you can use adjika). Place in the oven again and cook for about half an hour.

You should not choose peritoneum with thick lard to prepare the roll. During the cooking or baking process, a lot of fat will be rendered, the yield will be small, and the taste will also suffer.

When choosing peritoneum, choose pieces with light meat layers. The lard itself should be white without any yellowness.

Don’t be afraid to over-salt the peritoneum; it’s much worse if there are few spices, the taste won’t be as rich.

I'll tell you delicious story, how to prepare another delicacy or appetizer from pork meat. Of course, such a boiled pork roll can be prepared in an hour, but, as a rule, boiled lard turns out to be very soft and loose.

My mom gave me recipe how to make it delicious roll of pork peritoneum(belly or brisket) with more elastic meat and lard.

To do this, pork meat along with lard must first be salted and then boiled. Similarly, you can prepare salted - boiled roll from the knuckle or pork head. So, a step-by-step photo recipe with recommendations for a multicooker:

Pork belly roll

For the recipe for making meatloaf with lard you will need:

  • The peritoneum (belly or brisket) is rectangular in size with a layer of meat,
  • Salt,
  • Garlic,
  • Black pepper,
  • Red pepper,
  • carnation,
  • Bay leaf.

How to make pork belly roll

It is preferable to choose pork belly or belly of a young animal at the market; as a rule, such a piece has little fat and a large layer of meat. The peritoneum should be rectangular in shape; it will be more convenient to roll it into a roll.

Pork belly, as I already mentioned, must first be dry salted. To do this, pour into a rectangular tray or baking sheet table salt, so as to cover the entire bottom. You don’t have to skimp on the salt; the lard won’t take too much. Place the lard with the layer on the salt, skin side down, and generously sprinkle the sides and top of the entire piece with salt. Leave the lard in this state overnight, even without refrigeration, so that the meat releases its juices.

In the morning, remove excess salt from the salted roll, rub it on all sides with grated garlic, black and red pepper.

Roll the pork into a roll and tie it with harsh thread or silicone tourniquets. The preparatory part of preparing pork roll from the peritoneum or belly is completed.

How to make pork belly roll

(belly or brisket in a slow cooker)

Salted pork roll in a slow cooker can be prepared in two ways:

  • steamed (quick method) and
  • on extinguishing.

For fast way place the tied salted roll with lard and layers in a tray for steaming; you can cook it this way in foil or a sleeve (bag) for baking. Pour 1 liter of water into the multicooker bowl and switch the multicooker to “steaming” mode for 40 – 50 minutes.

Pork belly roll in a slow cooker on slow “quenching” mode:

The roll is poured with boiling water to the maximum mark of the multicooker and cooked with closed lid simmer for 1 hour 30 minutes.

The finished boiled roll is untied and rubbed again fresh garlic and pepper and wrapped tightly. When the belly roll has cooled, it is put in the refrigerator and after a few hours it is served as a snack.

My meatloaf it was quite large, so I cooked it on the stove in a saucepan(although this pork and lard roll can be baked in the oven as an alternative).

The photo shows that I had to fold the tied salted pork roll a little before cooking; it did not fit in the length of a five-liter pan. To make the belly roll boil faster, I poured boiling water over it and cooked for exactly 1 hour.

Then I untied the boiled pig belly roll, coated it with crushed garlic and pepper and rolled it tightly, wrapping it in cling film(it’s very convenient, by the way, to store it in the refrigerator like a sausage in a casing).

Well, when the roll of peritoneum or belly had cooled down, they took a sample:

Believe me, it's very tasty!

Bon appetit!

Creating a menu for the holiday table is not complete without choosing tasty, but high-calorie meat products. These can be hot dishes, puffed or dressed salads, as well as the obligatory aromatic snacks.

Among the latter, pork belly roll is very popular. We offer you recipes for its preparation. different ways with visual photos.

Boiled roll from pork belly

Recipe of this dish perfect not only for a formal table, but also for a dense, hearty breakfast, wonderfully harmonizing both with side dishes of potatoes and mushrooms, and with tomato sauce, black bread.

Before preparing all the products, you need to find a dense thread to tie and secure the peritoneum roll. The meat should be taken fresh with light lard - it will retain its juiciness and give the dish a denser consistency for easier slicing.

Having selected a piece of peritoneum with a more rectangular shape, you need to wash it, dry it and cut out the veins. The pork skin should be scraped with a knife.

Place a piece of meat on a work surface, pour a couple of tablespoons of salt and a mixture of peppers onto it, and rub them well into the surface.

Squeeze the peeled garlic on top through a garlic press, grate the carrots and level, placing them evenly on the meat.

Next, you need to roll up the section of peritoneum as tightly as possible and tie it with prepared threads both across and along the entire roll, being careful not to damage the surface of the pork skin.

Place the roll in a large container, pour hot water three centimeters above its surface. Add the remaining spoon of salt, bay leaf, peppercorns and boil for an hour and a half.

After cooking is finished, there is no need to remove this dish from the hot brine - let it cool in it.

Then it should remain in the refrigerator for about another hour, only after which you can remove the threads and try the roll in a wonderful combination with mustard, adjika and black bread.

Pork belly roll in the oven

The variety of meat dishes knows no bounds. Many housewives are trying to improve them, using new spices, experimenting with the composition and adding new products, combining them with various side dishes.

Juiciness and taste qualities baked pork belly roll is simply amazing thanks to its use in cooking oven. To create a fragrant roll in the oven you will need:

Cooking takes two and a half hours, and the calorie content of one hundred grams of peritoneum dish is slightly reduced (compared to the previous recipe) and amounts to 200 kcal.

Place a washed and dry piece of pork belly on a work surface and cut out the veins, if any.

To grease the roll, you need to prepare a mixture of sauces and seasonings. Take a small container into which soy sauce is poured, garlic is pressed through a garlic press, vegetable oil, adjika, spices and Worcestershire sauce are poured. The entire mixture is thoroughly mixed.

Part of the sauce mixture is poured onto the surface of the prepared meat cut and coated well for absorption. Then the roll is tightly rolled up and secured with a thread across and along its entire length. The already twisted section of the peritoneum is again coated with a mixture of sauces and placed in a baking sleeve, which must be loosely sealed.

In an oven preheated to 180°, the roll is baked for an hour and a half, and then the sleeve is cut to give the dish a beautiful golden brown crust.

It is better to cool the roll in the oven, and then cut it and keep it in the refrigerator for ten minutes before serving.

Recipe for rolls in foil in the oven

Any dish cooked in the oven has its own unique taste. In preparing this dish, the urgent need is to use foil, which will allow the juice not to leak out, and the meat to be soaked and saturated with its own wonderful aroma. In this case, the pork belly roll in foil will be dense, soft and very juicy. For the dish you will need:

  • pork belly – 1 kg;
  • garlic – 40 g;
  • hot pepper – 1 pod;
  • spices to taste – 15 g;
  • medium-sized salt – 30 g.

It will take ten hours to prepare the belly, two hours to prepare the roll, and the calorie content will be 170 kcal.

The selected cut of pork belly needs to be prepared for baking. To do this, rinse the meat thoroughly, let the water drain and rub thoroughly with salt on both sides. Next, immerse it in a dry container, put it in the refrigerator for ten hours, having previously covered it with a lid, so that the skin does not harden and the greasy and meaty part does not dry out.

After this time, remove the meat cut that has already released its juice from the refrigerator and rinse it to remove any unnecessary salt. Make deep cuts along the entire length of the belly from the meat part to the skin, trying not to damage its integrity. Hot pepper It should be finely chopped, or better yet, grind it in a blender into a paste, along with the garlic.

Rub the inside surface of the future roll well with this mixture. Then tightly wrap the section of the peritoneum, secure it with a thread across and along in this twisted form.

Coat the outside of the roll with the pepper mixture and wrap it in a piece of foil a couple of times.

Place a roll of foil in a baking dish and place it in an oven preheated to 180° for an hour and a half.

The roll should be cut after it has cooled completely, and you can simply serve it with bread, various sauces, ketchups, as well as adjika and mustard.

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Pork escalope - despite the fact that the dish is a restaurant dish, it can be prepared at home.

Lagman in a slow cooker. Our step by step photos and tips will help you prepare this dish.

How to cook a roll in a slow cooker

The kitchen contains a lot of household equipment that helps and facilitates many cooking processes. variety of dishes. So, in a slow cooker you can prepare a flavorful meatloaf from pork belly. For this you will need:

  • pork peritoneum – 1 kg;
  • carrots – 100 g;
  • onion – 100 g;
  • garlic – 30 g;
  • red, black pepper – 10 g each;
  • water – 2 l;
  • salt – 100 g;
  • bay leaf – 3 pcs.;
  • dried basil – 10 g.

It only takes a couple of hours to cook, and the calorie content of one hundred grams of roll will be 210 kcal.

First of all, preparing any meat dish You should rinse the meat cut and let the water drain. Scrape the skin thoroughly with a knife.

To make the entire surface uniform, you can slightly beat off the peritoneum or simply make small transverse cuts. Then add salt, sprinkle with peppers, add peeled and chopped garlic, add basil. Grind the entire mixture thoroughly and rub into the meat surface of the peritoneum.

It is necessary to roll the roll tightly, and then be sure to secure it with thread or tape across and along the entire length of the roll. Place not only the peeled onion, but also the peel into the multicooker bowl to give a beautiful color to the future roll.

Then put in the same container, cut into several pieces, carrots, bay leaves and the prepared roll. Fill everything with two liters of water.

On the multicooker, turn on the “stew” function for an hour and a half. Half an hour before the end, add two tablespoons of salt. After cooking is complete, you should not remove the pork belly roll from the multicooker - it is better to leave it to cool in the same brine.

For convenient cutting, it should be kept in the refrigerator for fifteen minutes.

When preparing products to create any dish, you need not only to know the quantity necessary ingredients, but also be able to choose them correctly. When preparing a pork belly roll, you can preserve the juiciness and taste of this meat product as follows:

  1. Do not soak the meat in water, but just rinse it with running water (preferably at room temperature);
  2. Stop the choice on the section with light pink meat and white lard;
  3. There is no need to choose peritoneum with a large and thick layer of fat, since the calorie content of the entire dish depends on this;
  4. Do not overfreeze meat products V refrigeration chamber– they may lose their juiciness, and the roll will turn out looser and harder;
  5. Wetting the meat lemon juice will give it freshness and a pleasant aroma to the future dish.

There is no need to be afraid of cooking - after all, any experiments in the kitchen can lead to the creation of a wonderful and unique culinary masterpiece. A pork belly roll will do just that. Bon appetit!

It is rightly called a homemade delicacy. It is quite simple to prepare and does not require large expenses. The roll in the oven turns out juicy, aromatic and crispy. appetizing crust. It can be served in any form: cold or hot.

They are usually served with all sorts of sauces that can further enhance their taste. Try making pork belly roll, you will definitely like it. This dish will be a great decoration festive table. Just try to choose meat with a layer and preferably young.

Pork belly roll

We will need: peritoneum, five large cloves of garlic, bay leaf, black and red pepper, salt.

Preparation: Wash the pork thoroughly and rub it well with salt. There is no need to remove the skin; it will make a very tasty crust.

Chop the garlic, spread it evenly on the surface of the peritoneum, sprinkle generously with red and black pepper and add bay leaf.

We roll up the pork belly roll as tightly as possible and tie it with a fairly strong rope.

Now we take a large saucepan, put the roll in it, fill it with water, add salt and leave it to marinate for a day and a half.

After the set time has passed, remove the peritoneum from the brine and dry it with a towel.

Next, place the roll in a baking sleeve and make several punctures.
Place the pan in the preheated oven and immediately reduce the temperature to low. Here our roll will bake for about three hours. Then remove the baking sheet from the oven. cut it, take the roll out of the pork belly, let it cool a little and put it in the refrigerator until completely cooled.

The dish is ready!

Quick pork belly roll

We will need: one and a half kilograms of peritoneum, ten cloves of garlic, pepper, salt, any vegetable oil.

Preparation: Pass the peeled garlic through a garlic press. Wash the peritoneum and rub thoroughly with pepper, salt and garlic. We roll it very tightly into a roll, tie it with a strong thread and place it on a baking sheet, having previously greased it with oil. Bake for about an hour at 180 degrees. Cool the finished roll, cut the thread and cut into pieces.

Pork head roll

Required ingredients: pig head, five cloves of garlic, a couple of sprigs of rosemary, a pinch of dried basil, rosemary and thyme, pepper, salt.

Preparation: thoroughly clean the pig's head with a brush, then rinse and dry. We take the sharpest knife and carefully cut the meat from the skull along with the fat. We separate the tongue and ears, clean and rinse them well.
We place the tongue along the head, and put pieces of meat in the place where the eyes were. Lightly cut the neck muscles, sprinkle everything evenly with spices and rub thoroughly with chopped garlic. We roll the head into a tight roll and tie it with thick thread or twine. We put rosemary sprigs under the thread.

Take the largest baking dish, place pieces of trimmed fat in it and add spices. Place the roll on top of the fat, cover it with a piece of foil and place it in hot oven. Bake for about three hours, occasionally basting with the fat that has melted into the pan.

Before removing the roll, remove the foil and leave in the oven for a few more minutes until golden brown. After this, cool the dish and put it in the refrigerator. for eight hours.

Pork skin roll

Required Products: pork rinds, a bunch of any greens, pepper, salt.

Preparation: Place a pan of water on high heat. We take the skins without bristles, wash them well and put them in a saucepan with boiling water. Cook for an hour and a half. But just don't overcook them.

Place the finished skins on the table, sprinkle with salt, pepper and chopped herbs. Roll them into a roll. Wrap it in cling film and leave it in the refrigerator until it cools completely. It is better to cut the chilled roll directly with the film.

Enjoy your meal!

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