Small hams, filled with tomato and garlic

Ingredients for Small hams, filled with tomato and garlic

Instructions for Small hams, filled with tomato and garlic

To prepare the Small hams, filled with tomato and garlic recipe, please follow these instructions:

A small mallet reminiscent of a tenderloin, it is very tender and tender in meat structure. Let the ladders dry in a refrigerator and before it is completely thawed, a hole is made through it, on the long side, to the filling. (This is done very easily with a "hapsdog brothdhuler"). Tomatoes are slightly soaked in warm water and chopped together with garlic. Tomato and garlic are now mixed with salt, pepper and basil and a little oil, the stuffing is stuffed into the hole in the cooling ladder, and it is put in a refractory dish lubricated with oil. The dish is placed in the refrigerator for 3-4 hours, as the filling seems like a marinade "from the inside" of the meat.

Then brush lightly with oil, sprinkle with salt, pepper and basil. The cooling stages are interrupted, i.e. First enter the hot oven v. 225 degrees for 11 minutes, then rest and rest at the same time, 11 minutes where the climbing steps are left without being covered. Then again enter the oven for 11 minutes, still at 225 degrees, and now it should be done. The center temperature in the cooling stages should not be more than 50-52 degrees at this time. Now the steps are packed in foil and dishcloths. And rest for at least 15 minutes before cutting into very thin slices. For example, cream potatoes can be served with porcelain and possibly. A broccoli salad