How to make
Boil the meat for about 2 hours on low to medium heat. That way it will become very tender and soft. Be sure to save the broth from the cooking for another dish, because it is very valuable and delicious.
Leave the boiled cheeks to cool and remove the excess fat and skins from them. We specifically did not do this while they are raw, because this fat is good for the broth and the other reason is that in the cooked state you will remove them much easier.
Just rub the cleaned meat with your fingers and it falls apart, it becomes like shredded and that's exactly what we need for this recipe.
Add the eggs to it, add the breadcrumbs and spices, grate and add the yellow cheese, jamon - into small cubes and parsley - chopped.
Mix everything and if the mixture seems loose, add more breadcrumbs to bring it together.
Spread it on a piece of aluminum foil and arrange the mozzarella in thin slices on top. We don't use fresh, but ripe!
Roll it up into a roll, by lifting the foil and sealing it on all sides. Since the amount of yellow cheese is quite a lot and during baking it can become a little runny and stick here and there to the foil, you can if you wish, cover the whole roll in breadcrumbs before sealing it (after shaping it, unroll it, cover it with breadcrumbs and roll it up again)
Place in an oven at 390°F (200°C) for 10-15 minutes, then unroll it again and sprinkle with the remaining yellow cheese (if the cheese is stuck in places, peel it off with a moistened knife). Stir briefly until it melts or wait longer if you want it to aquire a crispy crust and an appetizing color.
After removing it from the oven, wait 10-15 minutes before serving to let it settle and firm up a bit.
Serve it with fresh salad or potatoes.
Note:
I do not add salt in the recipe due to the presence of jamon, which during heat treatment becomes more salty and I do not need to add extra salt.
Enjoy your meal!
