https://unochefpergaia.it/wp-content/uploads/2016/03/IMG_5327_Foto-Lorenzo-Moreni.jpg 400 600 Ilaria Bertinelli http://unochefpergaia.it/wp-content/uploads/2023/05/Uno-Chef-Per-Gaia-2023.png Ilaria Bertinelli2016-03-21 08:57:242023-04-08 18:50:21Tricolour meatloaf
Today’s dish is a main course that pleases all palates, young and old alike, but it also a great way to get children to eat the much-hated vegetables.
We are talking about a tasty and flavoursome Tricolour meatloaf, which has all the characteristics to become part of your weekly menu at home.
Also try preparing Vegetable and tuna flan to win over your children!
5.11g carbohydrates per 100g
- 600g lean minced beef
- 170g Scamorza cheese
- 150g cooked spinach or chard (500g fresh)
- 90g Speck in slices*
- 50g Parmigiano Reggiano cheese, grated
- 50g breadcrumbs**
- 30g extra virgin olive oil
- 1 egg
- salt to taste
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Clean the Swiss chard and sauté it in a non-stick pan with a little oil until softened. Then squeeze it slightly, if necessary, to remove excess water before setting it aside.
- Mix the minced meat with the egg and grated Parmesan cheese; add salt to taste. With the help of a rolling pin, roll out the meat on a sheet of baking paper, forming a rectangle. Lay the slices of Speck so that they cover the meat and then proceed with the cheese and Swiss chard.
- Roll up the rectangle with the help of parchment paper, close the ends, brush the surface with a little oil and dust it with breadcrumbs so that a thin, tasty crust forms once it is cooked.
4. Finally, close the parchment paper like a candy and bake in a preheated oven at 180°C for 30-40 minutes.
Version with gluten of Tricolour meatloaf
Replace the gluten-free breadcrumbs with standard breadcrumbs; no other adaptation is needed.
Leave a ReplyWant to join the discussion?
Feel free to contribute!