BONDIOLA FILLED WITH BEER
Ingredients:
Bondiola: 1 kilo
Ham or bacon (in slices): 80 grams
Dried plums: 7/8
Roquefort: qty. necessary
Olives: 8
Beer: 300cm3
Onion: 2/3
Garlic: 3 cloves
Salt and pepper: qty. necessary
Thyme and rosemary: qty. necessary (crush in a mortar)
Cardamom: 1 or 2 seeds (be careful, they are strong...and expensive!)
Remove the surface fat from the bondiola and season with salt and pepper. With the help of a very sharp knife, make a hole in the middle, along the bondiola, and make a pocket (without breaking the other end). For the filling, cut the plums in the middle and add a little Roquefort cheese (if you like it), close it and wrap the plum in half a slice of ham/bacon (or a whole one depending on the size of the plum).
Introduce the plums wrapped in the meat, and with the help of the handle of a wooden spoon (or the utensil of your choice), push them to the bottom. Put all the plums alternating with the olives cut into quarters. When the filling is complete, tie the portion of meat (tie it with pizza string) so as not to lose anything during cooking, and place it in a previously oiled dish, along with the roughly cut onions and some crushed garlic. Sprinkle the thyme and rosemary (or whatever spice you prefer) over the meat and place the cardamom seeds (it gives flavor and perfume. If they have them, if not, nothing happens). Add the beer until it fills 3/4 of the roasting pan, if you want you can sprinkle a little sugar on top, and close with aluminum foil.
The cooking is almost a braising. Almost for two reasons: because it takes 2 hours (generally braising can take up to 4 hours), and because I don't want the meat to fall apart, I just want it to be very tender. Cook with the aluminum for 1.45 hours in a medium oven and 15 more minutes without the aluminum so that it browns. Delicious!!