Polpettone ripiene di frittata ai spinaci.
Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, polpettone ripiene di frittata ai spinaci. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Polpettone ripiene di frittata ai spinaci is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Polpettone ripiene di frittata ai spinaci is something that I have loved my whole life. They're nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook polpettone ripiene di frittata ai spinaci using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Polpettone ripiene di frittata ai spinaci:
- {Make ready 500 g of mixed mincemeat.
- {Take 3 of eggs.
- {Make ready 50 g of spinach.
- {Get 50 of or so g of Parmesan cheese.
- {Prepare as needed of Olive oil.
- {Prepare Tablespoon of normal or garlic breadcrumbs (see tip).
- {Get of Salt and pepper to taste.
- {Make ready of Small glass of white wine.
Steps to make Polpettone ripiene di frittata ai spinaci:
- Wash and boil spinach for a min or two in boiling water until wilted. Drain in a sieve, squeeze out the water. Chop up. Mix 2 eggs, half the cheese and the spinach together in a bowl.
- Heat some oil in a small pan. In 2 stages, make 2 omlettes. Set a side. In another bowl, add mince and a sprinkle more of cheese.
- Add egg, breadcrumbs and mix well. Season to taste. Using parchment paper, shape and flatten mincemeat into a rectangle. Sprinkle more Parmesan if desired on top. Add the 2 omlettes.
- Using the parchment paper to help, roll up like a sausage. Wrap up in the paper and leave to rest in the fridge for an hour. Preheat oven to 200. Open the paper, place meatloaf in a baking tray. Pour the wine over and sprinkle with more Parmesan.
- Pop in the oven for about 40 mins. Leave to rest before serving.
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