Roast Stuffed with egg
Instructions
Prepare spinach and the frittata as directed in the recipe stuffed roast at reggiana.
Then clean and coarsely chop mushrooms, chop the bacon and garlic and place everything in a saucepan with a knob of butter and the minced meat; Let Cook to moderate flame for about 10 minutes, remove the sauce from the heat and let it cool.
Add a beaten egg and chopped parsley, add salt and sprinkle with ground pepper.
Flatten the slice of meat, cover it with the omelet and spinach, distributed over the meat and mushroom mixture and place in the Center, lengthwise, shelled hard-boiled eggs, on top of one another; gently wrap the steak around the eggs, trying to keep them in the Middle, the cucitene with needle and thread and insert the roll got into the mantle.
Put the roast in a pan with oil and remaining butter and let it brown evenly lively heat for 5-6 minutes, so that it colorisca well; Sprinkle with wine and let it consume almost in full, sprinkle the meat with salt and pepper, cover the Pan, lower the heat to low and continue cooking for 1 hour, taking care to add the hot broth a little at a time and turn the roast every now and then.
At the end, private the roll of wire and mesh and cut it into slices and serve with broth, accompanied with a seasonal salad.
Ingredients and dosing for 4 persons
- 800 g of veal breast (sliced from 800 g)
- 3 fresh eggs
- 3 hardboiled eggs
- 500 g of spinach
- 200 g of pulp of minced beef
- 60 g of bacon
- 100 g of cultivated mushrooms
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 5 tablespoons of grated parmesan cheese
- 10 cl of olive oil
- 80 g of butter
- 1/2 cup of dry white wine
- 20 cl of broth
- Salt
- Pepper