← Nouns Cooking · Italian

Ingredients

• 500 g Minced beef
• 300 g Minced pork
• 2 slices day-old bread, crusts removed, soaked in milk and squeezed
• 60 ml Milk
• 2 Eggs
• 60 g Parmesan, grated
• 1 clove Garlic, very finely chopped
• 2 tbsp Parsley, chopped
• 100 g sliced cooked ham
• 125 g Mozzarella, sliced and patted dry
• 800 g Potato, cut into wedges
• 100 ml dry white wine
• 4 tbsp Olive oil
• 1 tsp Salt
• Black pepper

Method

1. Heat the oven to 190°C (170°C fan, 375°F). In a big bowl, mix both minces with the squeezed bread, eggs, Parmesan, garlic, parsley, salt and pepper using your hands until evenly combined.
2. Pat the mixture into a rectangle about 2 cm thick on a sheet of baking paper. Lay the ham over it, then the mozzarella, leaving a border all round.
3. Using the paper to help, roll it up from a long side into a firm log and pinch the ends and seam closed so no cheese can escape.
4. Lift the loaf into an oiled roasting tin, scatter the potatoes around it, drizzle everything with oil and season the potatoes.
5. Roast for 30 min, pour the wine over the loaf, then roast for 25–30 min more until browned and 71°C (160°F) in the centre.
6. Rest for 10 min before cutting into thick slices, so the filling sets a little.

Tips

• Wet your hands before shaping; the mixture will not stick and the loaf stays smooth.
• Leftover slices are great cold or warmed in tomato sauce the next day.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar Inside the Rustic Kitchen