We recommend this recipe: Easter roulade

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You can diversify your Easter feast with tasty meat. The roulade with spinach-nut filling is made for festive debauching.

:

3/4 kg plate of quality back beef, 400 g fresh spinach, 4 spring onions , 1 onion, 4 garlic cloves, 1 egg, 20 g chopped walnuts, 5 slices of English bacon, a tablespoon of butter, a tablespoon of fat, a handful of broth, smooth flour for thickening, salt, peppe

o it:

1. Cut the onion in detail and slice the garlic. Leave the onion to glaze in butter, then add the garlic and sauté for another 2 minutes. Add the spinach, mix and let it wilt. Finally, pour the beaten egg.

2. Cut spring onions into wheels. Tap, salt and season the meat with freshly ground pepper. Add the sliced onions and crushed nuts to the finished spinach. Spread the bacon on the meat, put the spinach mixture in the middle. Roll up the meat and string it.

3. In a frying pan, heat the brine and fry the roulade thoroughly on all sides so that the meat is pulled nicely. Transfer to a baking tin, pour in the meat broth and bake at 170 °C for about 1 and 1/4 hours, add the temperature for the last 20 minutes. Pour the baking dish into a saucer, thicken it with a tablespoon of flour mixed with water and boil.

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e great baked potatoes for the roll. Cut the baby crisps or small classic potatoes in half, put them in a baking dish and sprinkle with coarse-grained salt, thyme and pepper. We can mix the rest of the spinach stuffing from the roulade. Seasoned potatoes with olive oil and bake for about 50 minutes until soft.

 

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