It is not for nothing that they say: everything ingenious is simple. Especially for Russian people, for whom fried potatoes with onions, for the most part, will be tastier and more appetizing than overseas exotic dishes with expensive ingredients. The same can be said about salted lard with garlic or onion in the bite. But we will help to diversify and make the main product even more attractive in your home, even dishes that are familiar to us from childhood. In line lard rollswhich will not be able to leave you indifferent to the speed of preparation and the quality of the taste.
Ingredients for making lard rolls:
- Fat thin – 500 grams
- Garlic – 1 head
- Dill – 1 bunch
- Mustard – 3 tbsp. spoons
- Ground paprika – 2 tbsp. spoons
- Big salt – 1 cup
Inventory:
- Bowl
- Press for garlic
- Pialka
- Tea spoons
- Knife
- Cutting board
- Toothpicks
- Dish
Preparation of lard rolls.
Step 1: Salting the lard.
We clean the lard from dirt and dust with the help of a kitchen knife by scraping all sides of the piece. Next, we cut off the skin from it. And cut the lard itself into long, thin slices. They should be about 1 centimeter in thickness, but pancake bars are defined as: the longer, the better. Calculate so that you can roll it into a roll. Next, rub each slice well on both sides with a lot of salt and put it in a bowl. We cover it and leave it for two hours at room temperature. During this time, the slices will be salted and ready to form rolls.
Step 2: Prepare the filling.
Carefully clean the garlic from the husk and wash it. We pass it through a special press and divide it into three equal parts. Mix one of them with paprika and mix well. The second with mustard, and the third with chopped green dill. Divide all three fillings into different bowls and serve with three small spoons.
Step 3: Form rolls.
As a result of the salting time of lard, we take out the pieces and remove the remaining salt from them with a knife. Next, we divide the bars of lard into three equal parts for our fillings. Using a spoon, apply one of our fillings to the slice and roll the lard into a roll. To fasten it, pierce it on both sides or in the middle with a toothpick. We do the same with all the remaining pieces of salted lard. Put the finished rolls on a plate and put them in the freezer for an hour.
Step 4: We serve lard rolls.
We take the rolls out of the freezer and cut them crosswise into twisted slices with a sharp knife. Place all three types of rolls on a dish with greens and serve chilled. In addition, the snack looks very beautiful on the table, due to the contrast of colors.
Bon Appetit!
Advice:
— On top of the appetizer, you can sprinkle chopped green onion feathers and sesame seeds, which will add brightness and individuality to the dish, as well as saturate its taste.
— If you use ready-made salted lard in the recipe, you will significantly save cooking time.
— If you didn’t manage to eat the entire snack at the table, don’t rush to throw away the leftovers, because the rolls can be stored in a closed form in the freezer for about a week. In addition, this is a reason to prepare a supply of them and to always be “fully armed” at the time of the arrival of unexpected guests or in case of an irresistible desire to have a snack.
