Ingredients
- 2.5 kg shoulder, butterflied, for net roll
- 100 g bacon, cut into small pieces
- 100 g halloumi cheese, grated
- 2 carrots, grated
- 1 celery root, cut into small pieces (half for the filling, half for the marinade)
- 2 onions, finely chopped (1 for the filling, 1 for the marinade)
- 3 cloves garlic, finely chopped (2 for the filling, 1 for the marinade)
- 1 green cow-horn pepper (cut into small cubes)
- salt, pepper
- 1/2 cup orange juice
- 1/2 cup lemon juice
- 1 small glass wine (red)
- 200 g pine nuts
Execution
- Fill the roll with the bacon, halloumi cheese, pine nuts, carrots, celery root, onion, garlic, pepper (mix before).
- Place in the net, add salt and pepper.
- Marinate overnight into wine, orange, half of the celery root, 1 onion, 1 clove garlic.
- The next day, transfer the roll in a roaster pan and use a ladle to pour the marinade and the lemon over the roll. Bake at 180°-190°C for 3 hours.
- Add potatoes (optional).
- Flip over occasionally.
