Brisket roll with pistachios

A delicious and cute snack for any feast! Great taste and great look! Brisket roll with pistachios - the idea is taken from the Internet + my additions and changes.

Ellisa

The author of the recipe

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Composition / ingredients

Servings:

Pork

Processed cheese (in records)

100

Pistachios (salted)

150

Sauce, pasta (garnet)

Bell pepper

Olive oil

Red wine (dry)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 63 % 26 g

Carbohydrates 5 % 2 g

295 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 40 min

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Cut the pork into strips, beat off from both sides.
Lubricate the meat with pomegranate sauce, immediately salt, pepper and put it in a convenient place for a couple of hours.
We wait until the meat is soaked, and at this time we clean the pistachios, grind them, and then sprinkle them on the meat.
Cheese plates are divided into two parts and put on pistachios. Spread a piece of sweet pepper on top of the cheese and wrap everything in rolls. We fasten them with threads and fry them in olive oil. We put the toasted rolls on a baking sheet, pour in dry wine, cover with foil and put it in the oven for 20 minutes, heated to 190-200 gr.
Before serving, remove the threads. Cut into large pieces.