Beef and pork roll stuffed with prosciutto and spinach with mushroom gravy
maca
maca

Beef and pork roll stuffed with prosciutto and spinach with mushroom gravy

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Ingredients

  • 8 servings
  • 500 gr organic ground pork
  • 500 gr of grass fed ground beef
  • ½ cup panko
  • 2 clove crushed garlic
  • 2 tablespoons milk
  • 1 lightly beaten egg
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped parsley
  • 1 teaspoon paprika
  • 1 tablespoon Dijon mustard
  • ½ teaspoon honey
  • Salt and pepper to taste
  • 3 cups baby spinach
  • 100 gr chopped prosciutto
  • ¼ cup chopped onion
  • 6 slices or 1 cup mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • Gravy
  • 2 cups chopped mushrooms
  • 2 cups vegetable broth
  • ½ cup finely chopped onion
  • 1 echalote, chopped
  • 2 sprigs fresh thyme
  • ½ cup low-fat cream
  • ¼ cup white wine
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Instructions

    Heat a skillet
    Add the chopped prosciutto and let it release fat
    Add the onion and sauté
    Add the spinach and mix
    Season with salt and pepper
    Reserve and let cool
    Mix chopped onion, beaten egg, Dijon mustard, panko, milk, scallion, parsley, honey, paprika and garlic, salt, and pepper to taste
    Add the meats and mix until everything is well combined. To check if it is well seasoned, you can form a mini meatball, fry it and taste it and adjust the salt and pepper
    On a silicone mat with a layer of film spread the meat to form a rectangle. I recommend doing it with gloves to make it easier to handle. Be careful that the thickness is even to prevent the filling from coming out
    Sprinkle the parmesan cheese
    Arrange slices or grated cheese and spread throughout the rectangle
    Spread the spinach and prosciutto filling throughout the rectangle
    Little by little and with the help of the film make the roll making it as tight as possible. With the help of the film shape and tighten where you see cracks until you achieve an even cylindrical shape
    Cover with the film and refrigerate for 30 minutes or overnight
    Preheat oven to 200°C
    Remove the film and place it on a tray with silicone mat or baking paper (not aluminum because it sticks)
    Bake until golden brown (40 minutes apróx)
    Let stand for 10 minutes
    Slice and serve with vegetables, pasta or salad

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