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- Ingredients
- Recipe
- Rump bonbon piece2 kg
- Calabrian sausage stick1 unit(s)
- Tablespoons of pomade butter4 tablespoon
- Green smell to taste
- Garlic to taste
- Chopped Onion1/2 unit(s)
- Salt1 dessert spoon
- Black Pepper1 teaspoon
- With a knife, make a hole in the center of the rump piece, approximately 2 fingers in diameter. Stop the hole 2 fingers before reaching the end of the piece, so as not to drill it.
- Mix in the salt and pepper. Pass them through the entire piece of meat, including inside the hole. If necessary, use more salt and pepper.
- Mix the parsley, garlic, onion and butter. Grease the whole piece of rump with this mixture, including the perforation, and let it rest for at least 30 minutes.
- After resting, introduce the pepperoni sausage segment into the meat perforation, cutting off the excess.
- Wrap the piece in aluminum foil, with the frosted side out and place in a preheated oven at 180°C for approximately 35 minutes.
- After removing from the oven, wait 5 to 10 minutes before removing the foil.
- Now all you have to do is remove the foil and enjoy this dish show!
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