Among the most varied recipes from meat is veryall kinds of rolls are popular. However, with "big forms" not everyone wants to communicate for personal reasons. But the fingers of pork with a filling and prepared easier, and there are more convenient, because they are portion sizes. In addition, they are very suitable for the festive table. We provide some of the most appetizing varieties of fillings - for every taste and for all occasions.
Cucumbers and sweet peppers
This filling for those who first prepare fingersfrom pork with stuffing. The recipe is extremely simple and allows you to evaluate all the benefits of this dish. So after the "test of the pen" you will surely bravely try and other fillings.
Pork can be taken almost any, just toit was possible to defeat her. It is finely cut, no less finely repulsed, salted and peppered. Salted or pickled cucumbers are cut with long straws. If you have gherkins, it is enough to cut them along into two halves. Bulgarian peppers are cleaned and cut with strips. For each small chop from the edge put half a cucumber (or a few "straws"), 3-4 strips of pepper; If the pork is lean, then you can add a thin slice of fat. Fingers of pork with stuffing are folded, tied with a thread or chipped with skewers and ruddy in the pan. After they are transferred to a pan, half-cucumbers of onion, chopped chili and carrot straw are placed in it. Water or broth is poured in, and the dish is stewed for about an hour.
Mushroom Rolls
For them, the meat is prepared in the same way asdescribed above. But the "stuffing", which will go into the fingers of pork with filling (recipe with photos), requires special attention. For him, three onions are shredded finely, and a third of a kilogram of champignons is bigger. Both components are passaged in vegetable oil until the liquid ceases to separate, but has not completely evaporated. The filling is salted, peppered, sprinkled with chopped dill. Each slice of pork is smeared with mayonnaise, a spoon of filling is placed on it, a roll is formed and tied with thread. After roasting fingers of pork with filling stew for about forty minutes. Add fry - decide for yourself; in principle, mushroom fat from the "entrails" and so fragrant.
Cheese fingers
Сыр, как известно, находится в полной гармонии с any meat. Very good with him and fingers from pork stuffed. The recipe offers two options: in the first housewife is limited only to cheese. Then a piece of two hundred grams (per pound of meat) is cut into quite thick straws (does not rub!) And is embedded in “chops”. In the second grams, 150 mushrooms are lightly fried, slightly cooled and combined with an equal amount of cheese - now already grated. For fragrant, you can also add chopped greens. Rolled rolls are laid out on a greased baking sheet and put in the oven, brought to two hundred degrees, for half an hour.
Nut filling
What to do with meat in the first stage, you alreadyyou know For the filling, a glass of peeled walnuts is taken, fried in a dry one and cools down after cooling, which will be the second stage. The next step is to grease salted and peppered pork slices with soft, melted cheese. If it is hard, you can rub and finely pour. Then the nuts are laid out on the edge and powdered with chopped greens. At the last stage, fingers are formed and tied up (stabbed with toothpicks) from pork with filling. Recipe: in the oven, they will be baked for a quarter of an hour; before that, they should be fried to a crust, and cover the baking sheet with foil - and the baking time is reduced, and the rolls themselves will be much softer and juicier.
Fingers with prunes
Stuffing from "noble" dried fruits all over the worldconsidered the most exquisite. However, the same raisins can spill out of rolls, so they are usually stuffed with prunes. On a pound of meat should be half a cup of dried berries. They are pre-soaked in boiling water; if bought with bones, they need to be pulled out. Each plum is cut lengthwise into halves or quarters (if the variety is large-fruited). A little "stuffing" is put into the meat slice; curled fingers of pork with filling. The recipe with prunes can be supplemented with slices of the halves of a sour apple: the taste will become softer and richer, and extra sweetness will also be eliminated. Fixed rolls are fried, poured in a baking dish with sauce (mix a glass of cream with grated apple and finely chopped several black plums) and put under the lid in the oven for forty minutes. Then, almost ready fingers of pork with a filling are sprinkled with herbs and for about ten minutes they “reach out” no longer covered.
Meat in meat
Very hearty and luxurious recipe!True, pork needs additional processing: after beating and sprinkling with pepper and salt, it is sprinkled with lemon and left for pickling for half an hour. For the filling, chop the onion and allow it to translucent. Two hundred grams of chicken fillet are twisted in a meat grinder, seasoned with salt and spices, combined with roast and egg - and the whole mass is mixed like ground beef chop. A spoon of filling is placed on the pickled chops, they are rolled into rolls, pulled tightly with thread (special attention should be paid to the edges so as not to lose precious meat juice) and sent to the pan. When fingers of pork with filling are well roasted, the threads are removed - the rolls will no longer unfold. An almost finished dish is transferred to a saucepan, a little water is added to it with a spoon of sour cream and two carrots cut into small cubes, half of a bulb and a bell pepper are poured. Stew fingers of pork with filling will be about half an hour. And they will eat in ten minutes!
