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Saturday, September 29, 2012

Embutido

Español: Embutido amarillo de la comarca de Ba...
Español: Embutido amarillo de la comarca de Baza (Granada) (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

This is much easier to make than its cousin, the chicken galantina, unless you are able to find whole chickens already deboned. Embutido will be good as your main dish even more it could be served hot or cold on the table. Because of the elongated shape of the embutido, you can wrap it up to look like a giant candy. Wrap the foil-enclosed embutido with colored cellophane and tie both ends with ribbon. You can then attach a gift tag or label. Now you are ready to share your embutido wrapped or unwrapped with your friends.




You will need:


½ kilo ground pork
1 chorizo de Bilbao, minced
½ cup ham, finely chopped
2 eggs, beaten
½ cup raisins
¼ cup chopped green olives
½ cup grated cheese
2 tablespoons chopped pimiento
2 tablespoons Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
2 hard-boiled eggs, halved

Here's how:

In a bowl combine all the ingredients except the hard-boiled eggs. If you like, fry a small ball of meat mixture and check for flavoring. Transfer the meat to a sturdy 12-inch piece of aluminum foil and form into a rectangle. Lay the hard-boiled eggs down the middle and roll up the meat, using the aluminum foil sheet, to enclose the eggs completely. Cover the meat roll completely with the foil and twist the ends to seal. Bake at 350oF for 1 hour. Let cool, then refrigerate. Can be served hot or cold.








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