This just went into the oven... Of course I changed the original recipe (Polpettone Ripieno Bardato) slightly: added fresh spinach, parsley and tapenade on top of cheese and cooked ham. Let's see what we will get. Dinner is definitely late.
Ingredients
- 700 g mixed minced beef and pork
- 1 egg
- 60 g breadcrumbs
- 2 tbsp grated Parmesan
- 100 g cooked ham
- 120 g melting cheese, sliced
- 100 g baby spinach
- 2 tbsp olive tapenade
- 2 tbsp chopped parsley
- 18 rashers pancetta or streaky bacon
- Salt and black pepper
Method
- Mix the mince with egg, breadcrumbs, Parmesan, parsley, salt and pepper.
- Flatten into a rectangle on baking paper. Layer with ham, cheese, spinach and tapenade.
- Roll tightly into a loaf and wrap with the pancetta or bacon.
- Bake at 190°C for 45 to 55 minutes, until cooked through. Rest for 10 minutes before slicing.
- We cooked on the same oven pan potato wedges with garlic and rosemary
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