Drive away with green broad beans and ricotta
Meatloaf In Crust
ingredients
servings
10
Rosette, bread
1 unit
Wholewheat bread
1 slice
Ground beef
300 oz
Ham
150 oz
Provola
a bit
Extra virgin olive oil
a bit
Salt
2 pinches
Semiskimmed milk
1 glass
Shortcrust pastry
2 unit
Grated Parmesan cheese
3 spoons
Eggs
2 unit
second courses from Italy - Campania
Meatloaf In Crust
Meatloaf In Crust
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
soft and delicate
preparation
step 1
Prepare the briseè by dividing the discs into many equal strips. Alternate them then to have the braided effect. Put in the fridge
step 2
Soak a white and a whole wheat sandwich in the milk. Season to taste
step 3
Add to the bread (without squeezing out) the meat, an egg, the grated cheese, a pinch of salt, a drizzle of oil and aromas to taste. Adjust the density of the dough by adding or not the breadcrumbs.
step 4
Spread the mixture of the meatloaf on baking paper and lay the slices of cooked and provola. Roll it then giving the classic elongated shape. Cover with the braided briseé paste and line the whole meatloaf, joining the ends. Brush with an egg and milk.
step 5
Bake at 180 degrees for 45-50 minutes checking the color of the briseè.
