Ingredients to make Bonito cold meat:
- 1 kg. of nice fresh
- 1 carrot
- 2 garlic
- butter
- 1 onion
- flower
- 1 glass of white wine
- laurel
- nails
- 1 canned pepper
- 1 truffle
- salted
- ground pepper
- nutmeg
- 100 gr. serrano ham
- parsley
- 3 eggs
How to make Bonito cold meat:
- Clean the tuna well from the skin and bones and chop it together with the serrano ham in a mincer or with a very sharp knife. Beat two eggs in a large bowl; add the salt, pepper, nutmeg and the peeled and finely chopped garlic. Mix everything well and add the tuna and the ham, watering everything with the wine.
- Cover the bowl with a cloth and leave it in the fridge or in a cool place for about 2 hours so that the tuna takes on the flavors of the other ingredients. Meanwhile, cook the remaining egg, let it cool, peel it and chop it very finely; Add it to the bonito along with half the chopped pepper and the finely chopped truffle.
- Then knead everything very well so that all the ingredients are mixed. Cover and let rest for about 15 minutes in a cool place or in the refrigerator.
- Form a tight, elongated roll. Dust the roll with flour and wrap it in a thin white cloth, previously greased with butter. Next, put the chopped onion and carrots, the cut tuna, the bay leaf, the cloves, the parsley and the glass of wine in a wide saucepan.
- Cook a little, add the roll, cover and cook over low heat for about 30 minutes. Remove and let it cool in the broth. Take it out, press it for a few hours and cut it into slices.
