Preparation

In a tablespoon of oil, fry the onion with the ham, then add the meat, the tomatoes, the tomatoes, the chilies (toasted and deveined), the olives, the raisins, the almonds, the garlic, the parsley and the salt .

cook over moderate heat, until the meat is cooked. remove from heat and add the eggs, lightly beaten, and a little of the crumbled cheese.

Mix everything very well, and with this fill in the cheese (which, previously, it will have been emptied with a spoon from the top, leaving a 1 cm thick layer, so that it does not fall apart when cooked).

Then place the filled cheese rind in a steamer, taking care that the water does not touch it. leave to steam the boiling water for half an hour.

cover with the cream and serve hot.

Ingredients

  • ½ kg. pork
  • 1 ball cheese
  • 3 serrano peppers finely chopped
  • 2 tablespoons raw ham, finely chopped
  • 2 tablespoons onion, finely chopped
  • 2 eggs
  • 2 tomatoes, ground and strained
  • 1 tablespoon parsley, finely chopped
  • 4 green tomatoes, ground and strained
  • 1 clove garlic, minced
  • 100 grs. finely chopped olives
  • 50 grams seedless raisins
  • 50 grams almonds, peeled and chopped
  • fresh cream
  • oil
  • Salt