Brașov Roll 1 serving

Name: Brașov Roll 1 serving - Magdalena C.
Ingredients: 220 g pork chop (raw) 1 hard; boiled egg 1 gherkin cucumber 100 g minced pork Salt; pepper Cornmeal 1 piece of sausage 100 g cheese Herbs (dill; green onion; tarragon) White wine Oil; butter 1 onion

Meat - Brașov Roll 1 serving by Magdalena C. - Recipia

The Brașov roll is a portion of pork loin stuffed with minced meat, hard-boiled egg, and pickled cucumber. It is first browned in a pan and then baked until the meat is cooked through. I served it with a side of polenta stuffed with sausage and cheese, plus a simple herb and white wine sauce. Preparing it requires a bit of attention when rolling, to ensure the filling stays well inside. Quick Info Servings: 1 Preparation Time: not specified exactly; includes ingredient preparation, rolling, and tying Cooking Time: 5 minutes for the egg, 40 minutes for the roll, 20 minutes for the side Total Time: approximately 1 hour and 5 minutes cooking, plus preparation and browning time Difficulty: medium Recipe Type: pork roll with stuffed polenta Ingredients For the Brașov roll 220 g pork loin, weighed raw 100 g minced pork 1 hard-boiled egg 1 pickled cucumber Salt Pepper Butter Oil For the polenta side Cornmeal 1 piece of sausage 100 g cheese, diced For the herb sauce Herbs: dill, green onion, tarragon 1 onion Butter Oil A little white wine Salt Pepper For garnish Capers, optional Preparation Method 1. Boil the egg Place the egg in boiling water and let it cook for 5 minutes until hard. A quail egg can also be used. After boiling, peel it and set it aside for the filling. 2. Prepare the pork loin Cut off the ends of the pickled cucumber. Flatten the pork loin so that it can be rolled around the filling, then season with salt and pepper. Spread the minced pork over the loin. Place the boiled and peeled egg on top, then add the pickled cucumber. 3. Form the roll Wrap the egg and cucumber well in the layer of minced meat. Then place the pork loin slice on top and wrap the entire composition in meat. Tie the roll with kitchen twine to prevent it from coming apart during cooking. The tying should be tight enough to hold its shape but not so tight that it compresses the filling. 4. Brown and bake the roll Heat the butter and oil in a pan. Sear the roll on all sides until it changes color and browns slightly on the outside. Then transfer it to the oven and bake at 160-180 degrees Celsius for 40 minutes. At the end, remove the kitchen twine before slicing. 5. Prepare the polenta Make a softer polenta. Wet the mold where you will place it and line it with wax paper or baking paper. Put a thicker layer of polenta in the mold. Add the piece of sausage and the diced cheese, then cover everything with the remaining polenta. Place the mold in the oven for 20 minutes at 180 degrees Celsius. 6. Prepare the herb sauce Finely chop the green onion tops, dill, and tarragon. Also, chop the onion finely. In a pan, add the butter and oil, then add the onion and herbs. Let them sauté, season with salt and pepper, and pour in a little white wine. Let the sauce reduce to half its original volume. Blend the mixture, then strain it to obtain a smooth sauce. 7. Assemble the dish Place the pork roll next to the polenta stuffed with sausage and cheese. Add the herb sauce and, if desired, garnish with a few capers. Why I make this recipe often It’s a great recipe when I want to use a piece of pork loin in a dish that’s more substantial than a simple roast. The filling keeps the roll compact and offers various textures: the minced meat is tender, the egg remains firm, and the cucumber adds a slightly tangy note. The polenta side can be prepared at the same time the roll is in the oven. The cheese and sausage make it hearty enough, while the herb sauce balances the dish without needing a separate vegetable side. Tips and Variations Tips The roll should be flattened before filling so that the layers of meat can properly encase the egg and cucumber. If the flattening is uneven, some areas may cook faster than others. It’s important to brown the roll on all sides before placing it in the oven. This step changes the color of the meat and helps the roll maintain its shape. Do not cut the roll immediately after taking it out of the oven. Let it rest a bit, then remove the twine and slice carefully. This way, the filling is less likely to spill out when cutting. For the sauce, the onion and herbs should be allowed to sauté before adding the wine. The wine is added after they have softened, and the sauce is reduced by half before blending and straining. Substitutions The hen's egg can be replaced with a quail egg, as mentioned in the original recipe. In this case, the boiling time may differ depending on size and desired outcome. The pickled cucumber can be used whole after cutting off the ends. The recipe does not indicate another substitution for this, and the slightly tangy flavor is part of the roll's filling. For the sauce, the small amount of white wine can be adjusted depending on how much sauce you are preparing, without changing the other ingredients. Variations The side can be made in a smaller or larger mold, depending on the amount of polenta prepared. It’s important to keep a layer of polenta both at the bottom and on top of the filling. The sausage can be placed whole, and the cheese can be distributed in cubes, just as described in the recipe. The size of the pieces only affects how the side is cut after baking. The sauce can be served thicker or thinner, depending on how much it is allowed to reduce before blending. Straining gives it a smoother texture. Serving Ideas Serve a slice of the roll alongside a portion of stuffed polenta and a little herb sauce. Capers can be used for garnish, as they were in the original version. For a clearer presentation, slice the roll after it has cooled slightly, so the egg and cucumber in the center can be seen. The sauce can be placed next to the roll or under the slice of meat. Frequently Asked Questions How long should the egg be boiled for the Brașov roll? The egg should be boiled for 5 minutes, according to the recipe. After that, it is peeled and used as is in the filling. Can I use a quail egg? Yes. The recipe allows for the use of a quail egg instead of a regular egg. You just need to adjust the boiling time to the size of the egg. At what temperature is the pork roll baked? The roll is baked at 160-180 degrees Celsius for 40 minutes after being browned on all sides in the pan. How long is the polenta side baked? The polenta stuffed with sausage and cheese is baked for 20 minutes at 180 degrees Celsius. Why is the sauce strained after blending? Straining removes the larger pieces of onion and herbs and leaves a smoother sauce, suitable for serving alongside the roll. Nutritional Values The values below are estimates for the entire portion and can vary significantly. The recipe does not specify the quantities of cornmeal, sausage, butter, oil, wine, and herbs, and the type of cheese and minced meat can greatly affect the result. Calories: approximately 1,500-1,800 kcal Protein: approximately 100-120 g Fat: approximately 95-120 g Carbohydrates: approximately 55-75 g The salt and fat content depend mainly on the sausage, cheese, the type of meat used, and the amount of butter and oil added during cooking. The estimate is for the roll, side, and sauce together. Storage and Reheating The roll, side, and sauce should be stored separately in the refrigerator in sealed containers. Because the recipe contains meat, egg, sausage, and cheese, it is best consumed within a short time. When reheating, the roll and polenta can be placed in the oven until heated through. The sauce can be warmed separately over low heat, stirring gently. Repeated reheating can dry out both the meat and the polenta, so it’s preferable to heat only the amount that will be served.

Brașov Roll 1 serving

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