Sunday lunch, Winter, Sicily, whole day: after ragout timbale anelletti active in the table stuffed meatloaf and baked in the oven of the mother, with a flood of baked potatoes. I'm used’ so you should imagine the Sicilian Sundays of my life, or at least those winter because then when summer's here, in the kitchen and on the table Sicily is another story. Today I leave one of my recipes Heart and family, the recipe of the stuffed baked meatloaf Sicilian: A soft ground beef chest 'cunzata’ or well-seasoned, which contains bacon, whole hard-boiled eggs and lots of stringy cheese. The meatloaf is baked in the oven and, by tradition, It is accompanied by baked potatoes with plenty of rosemary and black pepper. On my YouTube channel also found the video recipe step of the baked meatloaf Sicilian, just because I roll up the meat loaf is scary and, seeing, you will have no more doubts. The stuffed baked meatloaf is delicious just made, with cheese spinning, but it is cool amazing, accompanied by a mixed salad. The filling of this meatloaf is the classic version, the everlasting, but you can pick and add spinach or chard boiled and well squeezed, or replace the bacon with another type of salami, or stuff the meat loaf with a thin omelette instead with hard-boiled eggs. This version is still my favorite, but also take a look to the recipe of meatloaf with sauce or, On the subject of seconds stuffed Sicilian dishes, at Veal falsomagro and all’rolled pork and carciofthe. And now I bid, As always, Have a nice day.
STUFFED BAKED MEAT LOAF (Sicilian recipe)Print This
- FOR MEAT LOAF:
- 800 grams of ground mixture of beef and pork
- the crumb of two soft rolls or 6 slices of bread without the edges cassette
- 80 grams of grated Parmigiano Reggiano DOP
- 40 grams of grated pecorino cheese Dop
- 2 eggs
- chopped parsley, just enough
- salt and pepper, just enough
- fresh medium onion, finely chopped
- extra virgin olive oil, just enough
- FOR THE STUFFING:
- 4 boiled eggs
- 300 grams of cheese or provolone unripened
- 100 grams of thinly sliced bacon coppata
To prepare the meatloaf stuffed baked Sicilian, place in a bowl the minced, the bread or bread soaked in milk box (or water) and wrung out, the onion grated or finely chopped, Parmesan cheese and grated pecorino, chopped parsley and eggs. Season with salt and pepper and mix until you get a homogeneous mixture.
When the ground is well seasoned, spread on a sheet of parchment paper around the ground, up to form a rectangle of about one centimeter and a half of a thickness. Covering the surface of the rectangle with the bacon coppata, leaving two centimeters along each edge. Then spread on the surface of the cheese cut into thick slices and then to have the center boiled eggs, in a row one behind the other for the entire length of meatloaf. With the aid of the wax paper roll the meat loaf on himself, closing the ends well, so as to form a kind of sausage and making sure that the surface of the meatloaf both compact and without cracks. Pressing the meatloaf with hands on each side and put the meatloaf wrapped in parchment paper on a baking sheet. Place the meatloaf in the refrigerator for at least an hour.
Preheat the oven to 180 degrees static. While the oven heats up, unroll the parchment paper and grease thoroughly the meat loaf with extra virgin olive oil. Arrange over one or two sprigs of rosemary and bake for 45 minutes or until the surface of the loaf will not be well colored.
I suggest you serve the meat loaf stuffed Sicilian, simply baked potatoes, dressed with extra virgin olive oil, Salt, pepper and Rosemary: You must cook the potatoes in a separate pan and, only in the last 10 minutes, when they are already cooked, add them to the pan of meat loaf, so they will infuse the sauce and the taste of the meat. Serve the meatloaf stuffed Sicilian after having done it stand for 10 minutes, so that it remains compact but the cheese melted. And Bon Appetit!
THE PAIRING: “Barbazzale”, Etna Doc White, vintage 2017, produced by Cottanera cellar, in the village of Castiglione di Sicilia. A volcano wine, that smells of citrus and white flowers. Great while matching eggs and potatoes, this Sicilian wine accompanies this recipe with extreme delicacy, allowing full exploitation of the flesh.
The stuffed meatloaf Sicilian is also delicious cold or heated in the oven or in a pan with a little butter. We do a straight by real gourmands: in family, when advancing the cut in slices and put it between two slices of bread with a little 'mayonnaise. A delight!