Polpettone ripiene di frittata ai spinaci
Polpettone ripiene di frittata ai spinaci

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, polpettone ripiene di frittata ai spinaci. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Polpettone ripiene di frittata ai spinaci is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Polpettone ripiene di frittata ai spinaci is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have polpettone ripiene di frittata ai spinaci using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Polpettone ripiene di frittata ai spinaci:
  1. Make ready 500 g mixed mincemeat
  2. Take 3 eggs
  3. Take 50 g spinach
  4. Prepare 50 or so g of Parmesan cheese
  5. Prepare as needed Olive oil
  6. Prepare Tablespoon normal or garlic breadcrumbs (see tip)
  7. Get Salt and pepper to taste
  8. Prepare Small glass of white wine
Steps to make Polpettone ripiene di frittata ai spinaci:
  1. Wash and boil spinach for a min or two in boiling water until wilted. Drain in a sieve, squeeze out the water. Chop up. Mix 2 eggs, half the cheese and the spinach together in a bowl
  2. Heat some oil in a small pan. In 2 stages, make 2 omlettes. Set a side. In another bowl, add mince and a sprinkle more of cheese
  3. Add egg, breadcrumbs and mix well. Season to taste. Using parchment paper, shape and flatten mincemeat into a rectangle. Sprinkle more Parmesan if desired on top. Add the 2 omlettes
  4. Using the parchment paper to help, roll up like a sausage. Wrap up in the paper and leave to rest in the fridge for an hour. Preheat oven to 200. Open the paper, place meatloaf in a baking tray. Pour the wine over and sprinkle with more Parmesan
  5. Pop in the oven for about 40 mins. Leave to rest before serving

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