Stuffed bacon
Instructions
Using a long thin bladed knife cut the bacon to form a Pocket (you can possibly prepare you from the butcher), trying not to make holes.
Prepare the stuffing: now mix in a bowl the beef, veal, sausage, chopped parsley with a clove of garlic, parmesan, salt, pepper and two raw eggs.
Spread half of the filling on the inside flat pocket, lie down on the slice of mortadella or ham, lean on it, at the same time, the frankfurters, leaving a little space between the one and the other.
Put in this space, hard-boiled eggs and cover everything with the remaining filling.
Finally sewn Pocket opening with rather dense, because the filling does not bait.
Relating the bacon with a string and slide under the rope the Rosemary and garlic; Sprinkle the meat with plenty of oil, with the butter into small pieces, add salt and pepper generously and place the bacon in the oven already warm, for about three hours.
During cooking, rigiratela and sprinkle with wine and sauce formed.
Ingredients and dosing for 8 persons
- 1 piece of bacon to 2000 g
- 300 g of sausage
- 150 g of minced beef
- 150 g of minced veal
- 50 g of butter
- 1 slice of mortadella (or ham)
- 3 great pork sausages
- 6 hardboiled eggs
- = 2 = raw eggs
- 1 handful of parsley
- 1 handful of grated parmesan cheese
- 3 cloves of garlic
- Few sprigs of rosemary
- Dry white wine
- Olive oil
- Salt
- Pepper