Best 5 Rullapylsa Recipes

RULLEPOLSE

Steps:

• Place steak between 2 sheets of plastic wrap, and flatten to 1/4 ince thickness, using a meat mallet or rolling pin.
• Sprinkle steak evenly with salt, allspice, pepper and onion.
• Place pork on narrow end of steak, and roll steak around it.
• Secure at 2 inch intervals with heavy string.
• Place seam side down, in a large Dutch oven. Add water, broth, and pickling spice; cover and bake at 350 degrees for 3 hours or until tender.
• Remove from cooking liquids; let cool, and wrap in heavy duty plastic wrap.
• Discard cooking liquid.
• Place wrapped meat in an 8 1/2x4 1/2x3 inch loar dish. Place a weight on top of meat (a foil wrapped brick works well).
• Chill 8 hours. Remove string; cut into 1/4 inch thick slices.
• Arrange on lettuce lined plate, if desired.

RULLAPYLSA

Steps:

• BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
• MEAT: mix all the seasonings and onion together and spread over meat. Roll tightly, like a jelly roll, and place in fine mesh netting, then place in cooled brine. Put a plate over the meat to hold it down and keep it covered in brine. Leave it in a cool place for 1 week.
• Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.

RULLAPYLSA

Steps:

• You can mix any quantity of spice to have available for the next time you make Rullapylsa.
• Lay out the lamb flank or shoulder (the shoulder may be butter flied to make as flat as possible) and sprinkle
• liberally with spice mixture.
• Place a layer of onions on the spiced meat and roll like a jellyroll.
• Tie the roll tightly with butcher cord and place in salt brine or in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days you boil it at a slow boil for 2 hours.
• The Rullapylsa is then removed from the water and cooled and lightly pressed
• (you can use two plates and a 4 litre milk jug to press the Rullapylsa).
• After the Rullapylsa has cooled you slice and serve on Icelandic brown bread and butter (open faced)

RIBOLLITA

Steps:

• In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
• Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
• Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
• Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
• Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

FINNISH PULLA

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
• Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
• Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
• Brush each loaf with egg wash and sprinkle with sugar.
• Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.