Rulada, Romanian minced pork roll with spinach and telemea

Name: Rulada, Romanian minced pork roll with spinach and telemea
Ingredients: 500 g minced pork; 2 eggs; 2 tablespoons breadcrumbs; 30 g soft crumb from one slice of bread; 50 ml water; 1 garlic clove; 50 g pickled peppers (gogoșari); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 500 g frozen spinach; 30 g butter; 50 g telemea; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 350 g Mexican vegetables; 2 tablespoons diced tomatoes in sauce; 2 tablespoons oil; 250 ml water; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Appetizers - Rulada, Romanian minced pork roll with spinach and telemea by Ariana F. - Recipia

Rulada, a Romanian minced pork roll filled with spinach and telemea, bakes wrapped in parchment paper and is then sliced. It comes out with a browned crust on the outside, and in the middle you can see the green stripes of spinach and the chunks of telemea. If the packed spinach has large leaves, cut it into smaller pieces so it spreads evenly over the meat. Prep: 20 minutes. Cooking: 73 minutes. Rest: 10 minutes. Total time: 103 minutes. Servings: 6. About 420 kcal and 23 g protein per serving.

Ingredients

For the roll

500 g minced pork
2 eggs
2 tablespoons breadcrumbs
30 g soft crumb from one slice of bread
50 ml water
1 garlic clove
50 g pickled peppers (gogoșari)
1 teaspoon salt
1/2 teaspoon ground black pepper

For the filling

500 g frozen spinach
30 g butter
50 g telemea
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For the side

350 g Mexican vegetables
2 tablespoons diced tomatoes in sauce
2 tablespoons oil
250 ml water
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

1. Let the frozen spinach thaw, then drain it well. 2. Put 30 g butter in a hot pan, add the spinach, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper and sauté for 5 minutes. 3. Let the spinach mixture cool. 4. Grate 50 g telemea on the small grater, add it to the spinach and mix until smooth. Add salt if needed. 5. Soak the soft crumb of one slice of bread (30 g) in 50 ml water, squeeze it well and tear it into small pieces. 6. In a large bowl, mix 500 g minced pork with 2 beaten eggs, 2 tablespoons breadcrumbs, the bread, 1 crushed garlic clove, 1 teaspoon salt and 1/2 teaspoon ground black pepper. 7. Spread the meat mixture on the parchment paper, then spread the spinach layer over it. Place the pickled pepper strips (50 g) on top and roll tightly using the paper, so the roll stays inside it. 8. Bake the rulada in the oven preheated to 180 degrees, still wrapped in the paper, for 20 minutes. 9. Unfold the paper without taking it out from under the rulada, then bake for another 25-30 minutes, until browned. Let it cool for 10 minutes, then slice it. 10. For the side, put the Mexican vegetables (350 g) in 2 tablespoons of hot oil and sauté for 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 2 tablespoons diced tomatoes in sauce. 11. Add 250 ml water and let it simmer over medium heat for about 15 minutes, until the water reduces and the vegetables are cooked. 12. Serve the rulada with the vegetable side.

Notes

The rulada keeps in the fridge for up to 3 days, well covered, and the vegetable side and a slice of bread go well with it. Telemea is quite salty, so taste the mixture before adding salt. You can mix pork with beef in equal parts. Contains gluten (breadcrumbs, bread), eggs and dairy (telemea, butter). If you want to serve everything at once, start the vegetables when the rulada enters its second baking stage.