We start our recipe with an essential step that will ensure a perfect texture for the cheese roll. In a large pot, we bring water to a boil, adding a teaspoon of Delikat to enhance the flavors. It's important to use enough water so that the cheese is fully submerged. Once the water reaches a boiling point, we carefully introduce the piece of cheese and cover the pot with a lid. We let the cheese sit in the hot water for about 20 minutes, just enough for it to soften and become pliable. After this interval, we check the consistency using a fork; if it penetrates easily, the cheese is ready. We remove the piece from the water and let it drain a bit, then place it on a plastic wrap. With the help of a rolling pin, we roll out the cheese until it reaches an even thickness of about 3-4 millimeters.
Now that we have the cheese sheet prepared, we move on to making the filling. In this recipe, I chose to use leftover pheasant breast from a delicious soup, but you can also opt for chicken or turkey, depending on your preferences. The pheasant breast is finely chopped so that it integrates perfectly into the mixture. The carrots, which have already been boiled, are also diced. Pickled cucumbers add a note of freshness and a pleasant contrast, so don’t skip them; chop them finely along with the boiled eggs that will add consistency. Green onions, finely chopped, will provide a slightly spicy flavor and will perfectly complement the dish.
In a large bowl, we combine all the ingredients: the pheasant breast, carrots, cucumbers, eggs, and green onions. We add 250 grams of cheese and season with salt, pepper, and Delikat to taste. Don't forget to add the chopped green parsley, which will brighten the filling with a note of freshness. We mix all the ingredients well, ensuring that each element is evenly distributed.
The obtained filling is carefully spread over the cheese sheet, making sure to leave a small space at the edges to facilitate rolling. With the help of the plastic wrap, we start to roll carefully, forming a tight roll. Once we finish, we seal the ends well, ensuring that the filling will not leak during cooling. The resulting roll is placed in the refrigerator, preferably until the next day, to firm up and concentrate its flavors. This preparation is perfect for a delicious appetizer or a festive meal.
Now that we have the cheese sheet prepared, we move on to making the filling. In this recipe, I chose to use leftover pheasant breast from a delicious soup, but you can also opt for chicken or turkey, depending on your preferences. The pheasant breast is finely chopped so that it integrates perfectly into the mixture. The carrots, which have already been boiled, are also diced. Pickled cucumbers add a note of freshness and a pleasant contrast, so don’t skip them; chop them finely along with the boiled eggs that will add consistency. Green onions, finely chopped, will provide a slightly spicy flavor and will perfectly complement the dish.
In a large bowl, we combine all the ingredients: the pheasant breast, carrots, cucumbers, eggs, and green onions. We add 250 grams of cheese and season with salt, pepper, and Delikat to taste. Don't forget to add the chopped green parsley, which will brighten the filling with a note of freshness. We mix all the ingredients well, ensuring that each element is evenly distributed.
The obtained filling is carefully spread over the cheese sheet, making sure to leave a small space at the edges to facilitate rolling. With the help of the plastic wrap, we start to roll carefully, forming a tight roll. Once we finish, we seal the ends well, ensuring that the filling will not leak during cooling. The resulting roll is placed in the refrigerator, preferably until the next day, to firm up and concentrate its flavors. This preparation is perfect for a delicious appetizer or a festive meal.
Ingredients
600 g cheese (I used sheep cheese) Filling: (everyone can put whatever filling they want) 1 piece of boiled pheasant breast 3-4 carrots 3 pickled cucumbers 3 green onions 4 boiled eggs 250 g worms 1 bunch of fresh parsley salt, pepper, delicatessen