SERVES 6 TOTAL TIME 1h & 30 minutes DIFFICULTY not too tricky
INGREDIENTS:
800 gr. quality minced beef
100 gr. Scamorza (if you cannot find them substitute with mozzarella)
150 gr. Prosciutto Crudo
2 large free-range eggs
1 sprig of fresh parsley, chopped
50 gr. Parmesan
4 slices of a white loafs of bread
some milk
1 garlic clove
salt and pepper to taste
DIRECTIONS:
- Preheat the oven to 180 C°.
- Peel and finely chop the garlic.
- Soak the bread slices in the milk, then drain and squeeze well (Fig. 1).
- In a large bowl combine the garlic, minced beef, bread, chopped parsley, and a really generous pinch of salt and pepper. Add the parmesan and the eggs.
- With your hands, scrunch and mix it up well (I usually use my blender with the knead spatula, it’s easier)
- Tip the mixture between two baking paper and shape into a rectangle with the help of a rolling pin.
- Remove the upper paper and cover the beef mixture with a layer of Prosciutto Crudo (Fig. 2) and one of cheese (Fig. 3), making sure to leave an edge of some centimetres all around.
- Now, roll it up, helping yourself with the baking paper (Fig. 4). Sea well the edge to avoid the mixture comes out (Fig. 5).
- Put the meat loaf together with the baking paper on the baking tray and bake for about 50 minutes. Remove to a board to rest for around 10 minutes (Fig. 6), then slice it up and serve.
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