Yesterday was the meat market, and bought just such a yummy...
If someone does not understand - it's pork peritoneum! And that can be drawn from this peritoneum? Certainly roll!!! It was prepared from porcine peritoneum is the most delicious meat loaf! And preparing a roll very, very quickly.
First thing, peritoneum (measuring approximately 30 by 20 cm) for the preparation of rolls needed a good wash, peel and clean from pollution, with a knife or wire brush handle. Then wet kitchen paper towels, and if you purchased the peritoneum, a thickness of no more than 3 cm, it can already rubbed with salt and spices. But if caught peritoneum "fat"... as in my case, a thickness of more than 6 cm, it is necessary to take a knife and carefully cut along the peritoneum as a book, ie flatten the peritoneum!
And already then you can continue to manipulate the rest... As already said salt, rub the spices. It does not need any dirty dishes right on the peritoneum spread 2 hours. l. prepared mustard, 1 h. l. adzhika in Caucasian
, 1 h. l. (With slide) salt, 1/2 h. l. black pepper, a little paprika, sharp pepper. crumble Laurel leaf 2 and squeezing through the press 6-8 large cloves of garlic... These are the spices that are added just me!!! If something you do not like it, eliminate it... Or add something to your liking. But, I continue ...Now right hands it all begin to rub on the meat side of the peritoneum, a skin do not touch. And yet, a sharp knife across the surface do very often, often small, not deep punctures, so the meat is better saturated. And yet ...
I twist the peritoneum roll and tied with its most ordinary white threads, which are typically used, such as sewing pugovichek... If you have more dense x \ Cotton thread, you can use it. Meat loaf is ready to bake...
Yes, I do not give any time for marinating!!! And you know why? Yes, because I am preparing the roll up his sleeve for baking. That is, the roll during the baking will be as if in a "confined space" and soak pairs spices. As already I said, put in the most ordinary roll sleeve for roasting (holes close), then stacked in a suitably sized form for baking and send in the oven for 1.5 hours.
That's it, super delicious meatloaf from the peritoneum ready. In hot or warm a loaf falling apart, so before consumption, it is best to chill in the refrigerator, then remove the string and cut into pieces a la carte.