Meatloaf in salsa verde (2)
Instructions
Boil the potatoes in salted cold water initially for 25-30 minutes from the time of boiling, then peel them and cut it into puree.
Peel the beans and peas, scrape the carrots and boil them separately in salted water.
Passed to Mashers peas (taken from part 2 tablespoons) with the beans.
Cut the carrots into small pieces.
Stir the ingredients prepared with cheese, parsley, eggs, salt and pepper.
Give the mixture a cylindrical shape, adding breadcrumbs if it weren't consistent enough, then pass in the breadcrumbs and sprinkle with a little olive oil.
Place the roll on a sheet of wax paper and cook in a hot oven at 180 degrees for 20 minutes.
Meanwhile, prepare the sauce.
You soften the crumb in the vinegar, then squeeze.
Scalded tomatoes for a minute, then Peel, seed and chop give them.
Water anchovy under running water and chop finely with the garlic and parsley.
Mix in a bowl the ingredients prepared with a few spoonful of olive oil, salt and pepper to taste.
Serve warm or lukewarm meatloaf with sauce.
Ingredients and dosing for 4 persons
- 600 g of white potatoes
- 2 carrots
- 300 g of peas
- 300 g of fave
- 2 eggs
- 6 tablespoons of grated parmesan cheese
- 1 sprig of parsley
- Breadcrumbs
- Olive oil extra virgin
- Salt
- Pepper
- For the sauce:
- 300 g of parsley
- 2 cloves of garlic
- 1 salted anchovy
- 2 tomatoes auburn
- 1/2 bun (crumb)
- White wine vinegar
- Olive oil extra virgin
- Salt
- Pepper