Learn the recipe for salty pine needle roll |  Parana Recipes

Learn the recipe for salty pine needle roll | Parana Recipes

Producer Maria Inocencia Ramos taught the Caminhos do Campo team the recipe for a savory roll stuffed with pine nuts and meat. Check out the full recipe:

  • 6 eggs
  • 1 teaspoon (teaspoon) salt
  • 6 tablespoons wheat flour
  • 300 g pine nuts, cooked and chopped
  • 150 g minced chicken or ground beef
  • 1 small piece of bacon
  • ½ pack of sour cream
  • 2 tablespoons cottage cheese
  • Onions, garlic and herbs to taste
  • 300 g boiled potatoes and mashed potatoes
  • ½ pack of sour cream
  • 2 spoons of mayonnaise

Piñao roulade – Photo: Reproduction/RPC

Whisk the eggs. Doña Maria advises to beat the whites first and then add the yolks. Whisk well until it has a creamy texture. Add salt and mix well.

Then gradually add wheat with a spoon and a sieve. Get into mixing.

Pour the mixture into a rectangular shape well greased with butter or margarine. Distribute well, evenly. Place the dough in the preheated oven to bake for 10-15 minutes at 180°C.

After baking, wait for the dough to cool before removing it from the mold. After rolling out, roll out the dough to give it the basic roll shape.

Mary’s advice: use an oiled parchment paper roll as a base to make the process easier.

For the filling, cut the bacon into small cubes and place in a frying pan with a little oil. The bacon fat itself will help fry, in addition to giving it a special flavor. Then add onion and garlic to the pan to fry them together, also finely chopped.

Add chicken or ground beef and sauté together. If you think the meat is dry, add some water; It is also worth adding a little cream to thicken. Mix well. Once cooked, remove from heat and let cool slightly.

Then add cottage cheese and cream. Mix well and start adding ground pine nuts little by little, always mixing well.

The result is a paste mixture. Add the smell of greens to taste and, if you want, more pepper to taste. Mix well.

Using a spoon or spatula, spread the filling evenly over the open dough. Roll out the dough using parchment paper. Let it cool down a bit before adding the filling so you don’t risk falling apart on the roll.

For the filling, simply mix together the potatoes, cream and mayonnaise and decorate to your liking. Dona Maria usually tops with the same ground pine nuts she used in the filling, along with pieces of cooked pine nuts.

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