3 stuffed panteta recipes that will conquer you

Are you looking for a well-succulent flesh to compose your table? The stuffed panteta can be a great choice! The crispy cone and soft meat already guarantee a taste of success, but the filling helps to close with the plate with a golden key. Below, check out several options for experiencing.

1. Panteta stuffed with sausage

Ingredients

• 4 kg of panceta
• 800 g of skinless sausage
• salt
• Lemon
• Chopped onion
• Olive oil
• Biju
• Dehydrated vinaigrette
• Thin herbs
• Garlic
• pepperoni pepper

Method of preparation

1. Make small cuts in the skin of the panteta with a knife. Season with salt and lemon;
2. Cut the panteta in rectangular format and wrap it to see if there are tips and, case on, cut them so that the meat is straight. Reserve;
3. Sleep onion with olive oil in a pan. Then add the sausage and sauté a little;
4. Add the biju flour and let gold lightly. Reserve;
5. Mix dehydrated vinaigrette, thin herbs, olive oil, garlic, salt and calabresa pepper;
6. Spread a layer of the combination above over the meat;
7. Cover 2/3 of the meat with the sausage farofa and then wrap the panceta as a rocambole;
8. Use a string to tie the meat so that it does not open;
9. Wrap the panket on paper-aluminum, place it on a skewer and take to the barbecue;
10. Let the meat bake for 4 hours on paper-aluminum and 40 minutes on the coal.

2. Panteta stuffed with sausage and cheese

Ingredients

• 3 kg of panceta
• 2 chopped onions
• 2 kneaded garlic heads
• 8 guts of sausage without gut
• 100 g of chopped olives
• 400 g of sliced provolone
• pepperoni pepper
• Nutmeg
• Fennel
• Spicy paprika
• salt
• Bay leaves
• Rosemary

Method of preparation

1. Let the panteta with the skin facing down;
2. Mix the calabrian pepper, the nutmeg, the fennel, the spicy paprika and the salt. Pass on the meat;
3. Spread over the pancet the onion, the crumpled garlic, sausage, olives, provolone, bay leaves and rosemary;
4. Wrap the meat carefully, leaving the skin up. Close with string and wrap paper-aluminum on meat;
5. Bake at 200ºC for 2 hours with paper-aluminum and another 30 minutes without.

3. Panteta stuffed crisp

Ingredients

• 3.5 kg of panceta
• 2 tablespoons of salt
• 1 crumpled garlic head
• 1 chopped onion
• 2 tablespoons of chimichurri
• 100 ml of olive oil
• 3 carrots on strips
• 300 g of pod
• 2 tablespoons of colorau
• Black pepper
• Hot oil

Method of preparation

1. Make cuts in vertical and horizontal strips on the meat, forming squares and avoiding the skin;
2. Cover with salt, garlic, onion, chimichurri, a little olive oil and pepper;
3. Then add the carrot and pod towards the length, leaving four fingers of the edges of the free meat;
4. Fold the flesh by joining the narrower sides. Tie with strings;
5. Cover the meat with olive oil and colorau;
6. If necessary, cut the meat in half so that it fits in a form;
7. Wrap the panket with paper-aluminum;
8. Bake for 2h20 with paper-aluminum and 20 minutes without;
9. Throw hot oil carefully on the skin of the panteta and pass a torch.