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
- Make small cuts in the skin of the panteta with a knife. Season with salt and lemon;
- 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;
- Sleep onion with olive oil in a pan. Then add the sausage and sauté a little;
- Add the biju flour and let gold lightly. Reserve;
- Mix dehydrated vinaigrette, thin herbs, olive oil, garlic, salt and calabresa pepper;
- Spread a layer of the combination above over the meat;
- Cover 2/3 of the meat with the sausage farofa and then wrap the panceta as a rocambole;
- Use a string to tie the meat so that it does not open;
- Wrap the panket on paper-aluminum, place it on a skewer and take to the barbecue;
- 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
- Let the panteta with the skin facing down;
- Mix the calabrian pepper, the nutmeg, the fennel, the spicy paprika and the salt. Pass on the meat;
- Spread over the pancet the onion, the crumpled garlic, sausage, olives, provolone, bay leaves and rosemary;
- Wrap the meat carefully, leaving the skin up. Close with string and wrap paper-aluminum on meat;
- 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
- Make cuts in vertical and horizontal strips on the meat, forming squares and avoiding the skin;
- Cover with salt, garlic, onion, chimichurri, a little olive oil and pepper;
- Then add the carrot and pod towards the length, leaving four fingers of the edges of the free meat;
- Fold the flesh by joining the narrower sides. Tie with strings;
- Cover the meat with olive oil and colorau;
- If necessary, cut the meat in half so that it fits in a form;
- Wrap the panket with paper-aluminum;
- Bake for 2h20 with paper-aluminum and 20 minutes without;
- Throw hot oil carefully on the skin of the panteta and pass a torch.
