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Macaroni Roulade

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Macaroni Roulade

The perfect macaroni roulade recipe with a picture and simple step-by-step instructions.

Mince

  • 500 g Mince fish
  • 100 g Breadcrumbs
  • Salt, pepper, paprika
  • 1 Egg

filling

  • 150 g Egg pasta macaroni
  • 1 Onion to taste
  • 3 tablespoon Butter

also

  • Frying fat
  • 1 Egg
  • 2 tablespoon Breadcrumbs
  1. Cook the pasta in salted water according to the instructions on the packet. Preheat oven to about 200 ° C O / U heat.
  2. Prepare a mincing mixture from the ingredients mentioned above. Place this on foil or baking paper and smooth it out with a knife until the layer is evenly 1.5 cm thick.
  3. The macaroni, cooked in salted water and then quenched in cold water, tossed in butter and onion cubes and cooled, are spread over this layer of minced meat.
  4. Using the foil or baking paper, fold the ends of the roulade on top of each other or roll up and press together.
  5. Carefully place the finished minced meat roll with the folded side down in an ovenproof pan. Brush the roulade with beaten egg, sprinkle with grated rolls and sprinkle with butter. Pierce in a few places with a fork and then place in the preheated oven for 30 – 40 minutes.
  6. Cut the finished roulade into portions and arrange on plates. It tastes best with a tomato sauce. This time I served it with mashed potatoes.
  7. Instead of the macaroni, boiled rice or boiled grubs can be used for the filling, to which light yellow roasted onions and hard-boiled, finely chopped eggs are added.
Dinner
European
macaroni roulade

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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