Era da un po’ che volevo fare questo polpettone; la ricetta è di Elisa, mia cognata! Avevo nel freezer ancora un sacchetto di funghi prataioli raccolti da papà Mario lo scorso novembre. La ricetta originale provides for mushrooms, but I this time I had to "disobey" ;-) ... I do not dare imagine what would be even better this meatloaf with a nice fresh porcini, but unfortunately sometimes I have to be content!
Ingredients:
450 grams of raw ground meat
2 slices of bread soaked in milk and squeezed
80 grams of grated parmesan cheese 2 eggs (I put only one)
60 grams of mushrooms (I I had 200 grams, more than I used them as a side dish)
30 g butter 1 clove garlic
breadcrumbs salt & pepper to taste
2 slices of bread soaked in milk and squeezed
80 grams of grated parmesan cheese 2 eggs (I put only one)
60 grams of mushrooms (I I had 200 grams, more than I used them as a side dish)
30 g butter 1 clove garlic
breadcrumbs salt & pepper to taste
In a pan fry the garlic in the butter and add the chopped mushrooms, cook for about 15 minutes and then adjusted to taste. Place soaked bread in a blender and squeezed and mushrooms, and add this mixture to ground beef and mix together with eggs and parmesan cheese. Grease a sheet of aluminum and pour over the bread crumbs; distribute well throughout the sheet, place then the mixture of minced meat and wrap well, giving the shape of a salamotto; help with kitchen twine, closing the ends (as if was a big candy). Place the meatloaf in a loaf pan and bake at 190 ° C for about 45 minutes.
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