Nutrients, Calories, Benefits of Pork, Perch (peritoneum)

Necessary products:

pork (maybe beef, if you prefer)

pickled onions

carrots

mushrooms

potatoes

crushed garlic

sol

sugar

Determine the amount of products yourself according to your preferences and the number of servings you want to receive.

Method of preparation:

Fry the meat lightly and place it on the bottom of the pots. Then - a row of pickled onions, a row of fresh mushrooms, followed by potatoes, cut into pieces about 2 - 2.5 cm thick, a layer of pickled onions mixed with grated carrots, crushed garlic, parsley and salt to taste.

Pour hot, slightly salted water over everything and place in a cold oven. The dish is prepared in about 40-50 minutes.

How to pickle onions?

To a liter of boiling water add 2 tablespoons of salt with a tip and 1 tablespoon of sugar (again with a tip), pepper and spices to taste. Put the onion in this marinade for 3 days in a cool place.

Enjoy your meal!

Required products :

800 grams of perch fillet
1 teaspoon lemon juice
6 medium tomatoes
100 grams of bacon
4 tablespoons dry white wine
1 hard boiled egg
2 onions
100 grams of mayonnaise
3 tablespoons yogurt
4 teaspoons mustard

olives on request

oil
salt and ground black pepper to taste

Preparation :
Sprinkle the fish with lemon juice and add salt.
Cut 4 of the tomatoes into several pieces and add a little salt. Cut the other two tomatoes and remove the seeds.
Cut onion and bacon into small cubes.
Preheat oven to 200 degrees.
Pour a little oil in the dish in which you will prepare the dish, put in it the pieces of fillet and 4 tomatoes (not cleaned of seeds).
Melt the bacon, fry one onion in it and then add the peeled tomatoes and chopped olives.
Stir and pour the wine. Pour the sauce over the fish and place in the preheated oven for 10-15 minutes.
Finely chop the other onion and boiled egg, mix them with mayonnaise, yogurt and mustard. Serve the dish with the aromatic combination.
Enjoy your meal!

Required products :

• 700 grams of minced pork
• 1/4 teaspoon + 1/2 teaspoon crushed black peppercorns
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 3 cloves garlic, pressed
• 1/2 teaspoon cumin
• 1/2 teaspoon dried basil
• a pinch of oregano
• 1 teaspoon paprika
• 1/2 teaspoon hot pepper powder
• pinch of hot pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons balsamic vinegar
• 4 large slices of ripe mozzarella (or cheese) shaped into large circles

for peppers:

• 4 large peppers, cut into medium pieces
• 2 tablespoons oil
• 2 tablespoons sherry vinegar

for serving:

• 4 cakes for sandwiches
• 1/4 tea cup chopped fresh basil
• 1/2 cup ricotta
• 1/2 tea cup tomato sauce of choice

Method of preparation :

Prepare the meatball. Season the minced meat with 1/2 tablespoon of black pepper and the remaining dry spices. Cover the bowl with foil and let the minced meat taste for 12 hours.

The next day, put the remaining quarter cup of black pepper in a bowl.

Wrap the mozzarella circles in the minced meat, forming flat sides. Make sure you cover the whole piece of yellow cheese well. Then roll the edges of the meatball in black pepper. In this way, form 4 meatballs.

Bake them on the grill or barbecue.

Put the peppers in a pan and add the oil and vinegar to them. Season with salt and pepper and stir. Cover with foil. Bake for about 25 minutes, on the grill or in the oven, until done.

Assemble the sandwich by placing the meatball on the bottom of the loaf, spread ricotta on top, add basil leaves, roasted peppers and tomato sauce. Close and serve the burgers warm.