Baked Edam cheese stuffed with mincemeat. A delicious recipe!
INGREDIENTS
(For 6 people)
- 1 ball cheese type Edam of approximately two kilos
For the picadillo:
- 1 kilo of ground pork
- 1 onion, quartered
- 2 cloves of garlic
- 2 bay leaves
- 2 sprigs of oregano to taste
- 1 onion finely chopped
- 1 clove garlic
- 4 tablespoons of lard
- 400 grams of tomato peeled, ginned and chopped
- 1 bell pepper, chopped
- ½ teaspoon ground cinnamon
- 4 fat peppers
- ¼ cup vinegar
- 1 hard-boiled egg, cooked and chopped
- 50 grams of raisins
- 50 grams of peeled and sharp almonds
- 50 grams of pitted and chopped olives
- 3 tablespoons capers
For the kol:
- 1 liter of broth where the meat was cooked
- 100 grams of lard
- ½ cup of flour
- Powdered chicken broth to taste
For the red sauce:
- 1 tablespoon of lard
- 1 medium onion
- 1 bell pepper and 1 clove of garlic finely chopped
- 8 medium tomatoes peeled, ginned and chopped
- 1 tablespoon capers
- 2 tablespoons pitted and chopped olives
- Salt and pepper to taste
PREPARATION
For the picadillo:
The meat is cooked with the onion divided in four, the 2 cloves of garlic; bay leaves, oregano and salt to taste. Drain and set aside the broth. In the butter the onion, garlic and bell pepper are seasoned; Add the rest of the ingredients, salt and pepper to taste, let everything season very well and add the meat, leaving the fire for a few minutes.
For the kol:
The broth is heated and the butter, the flour and the powdered chicken broth are added, everything is mixed very well with a wire whisk.
Red sauce:
In the butter, add the onion, bell pepper and garlic, add the tomato, capers, and olives and let everything season very well until the sauce is specific and the tomato does not taste raw.
The cheese is removed with a fine knife the red skin, a small cap is cut on top and it is filled, leaving a wall of a thickness of 1½ to 2 cm, it is filled with the mince, covered, wrapped in a cloth of sky blanket, tied and baked in a water bath in a preheated oven at 170ºC for approximately 30 minutes.
PRESENTATION
The cheese is placed on a platter, surrounded on one side with the Kol and on the other with the tomato sauce.
It can be served as a main dish accompanied by tortillas to make tacos or also as a snack accompanied by an appetizer.
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