Meat Roll Wrapped in Bacon, Stuffed with Spinach, Sun-Dried Tomato, and White Cheese

The Meat Roll has its roots in French cuisine, derived from the term “rôti,” which means roast. This age-old technique of rolling meat has evolved globally, incorporating new flavors and adaptations over time. With its cylindrical shape, the meat roll not only captivates visually but also ensures even cooking, allowing the flavors of the filling to perfectly intertwine with the succulence of the knuckle. A tradition that transcends borders, providing a unique and delightful gastronomic experience.

How about trying a delicious stuffed meat roll wrapped in bacon?

INGREDIENTS:

• 500 g of PUL knuckle, opened into a sheet
• 1/2 grated onion
• 1 clove of minced garlic
• 3 tablespoons of olive oil
• 1 tablespoon of mustard
• 1 tablespoon of salt
• ½ cup of chopped parsley
• Black pepper to taste
• 300 g of bacon slices

Filling:

• 1 bunch of chopped spinach
• Salt to taste
• Oregano to taste
• Pepper to taste
• 1 tablespoon of olive oil
• 100 g of chopped sun-dried tomatoes
• 100 g of small cubes of white cheese

PREPARATION:

Open the knuckle sheet and place all the seasonings on it, except for the bacon. Mix well over the entire meat and refrigerate for about 2 hours or overnight.

After the rest, open the sheet and fill it with spinach, sun-dried tomatoes, white cheese, and all the seasonings.

Roll the sheet in a cylindrical shape and wrap it with bacon, securing it.

Preheat the oven to 180 degrees Celsius and bake for about 40 minutes.

Slice and serve with potatoes, rice, or your preferred side dish.