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Dream - Maybe Dream friends have often enjoyed risol rogut with smoked beef or vegetable fillings and mayonnaise. The savory taste and the crispy texture combination of risol skin and the smoothness of mayonnaise make it even more delicious.
In addition to the two popular flavors sold in the market, risol rogut is also often made with unique recipe variations. One of them is pocket carbonara. As the name suggests, pocket carbonara is risol rogut filled with carbonara sauce. Although it uses the skin of risol rogut, the shape is different, you know. Check out the pocket carbonara recipe from Culinary Content Creator, the owner of Instagram account @adelscooking, below.
Ingredients:
Margarine as needed1 clove of onion100 grams of minced chickenMushrooms champignon as needed2 tablespoons of wheat flourAs much full cream milk as needed12 slices of white breadA pinch of saltAs much white pepper as needed1 teaspoon of mushroom broth1/2 teaspoon of nutmeg powderAs much wheat flour as neededAs much water as needed
"How to Make Pocket Carbonara"
Step 1 Melt the margarine in a pan and add the finely chopped onion according to preference. Also add minced chicken, champignon mushrooms, wheat flour, and full cream milk. Mix well.
"Step 2"
Make sure the chicken is half cooked before proceeding to this step. Add a pinch of salt, mushroom broth, white pepper, and powdered nutmeg. Stir well until the carbonara filling thickens and adjust the taste. Once cooked, remove and transfer to a container.
Step 3
Make risol skin by mixing wheat flour and water. Stir well. Make sure the dough is not too thick or watery.
"Step 4"
Dip the bread into the flour mixture, but do not let it be fully submerged. Just flip the bread back and forth until all surfaces are covered with the flour mixture.
Then, coat the bread with bread crumbs to make it crunchier when fried. Make sure all sides are covered with bread crumbs, then heat the oil and fry the bread until evenly cooked.
"Step 5"
Divide the bread into two parts. After that, slice the middle part of the bread and fill it with carbonara filling as desired. Make sure not to put too much filling to avoid ruining the crunchy texture of the bread.
Serve pocket carbonara with tartar sauce, chili sauce, or chili powder to make it more delicious and savory when eaten. This menu can also be made as a selling idea or school lunch.
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