INGREDIENTS
half a kilo of ground beef (duckling)
1 tablespoon salt
1 pinch of black pepper
1 ovo
2 tablespoons breadcrumbs
100 g of mashed ricotta
1 teaspoon olive oil
1 pinch of salt
1 tablespoon minced chives
1 pinch of nutmeg
half a bunch of chopped spinach
1 tablespoon butter
PREPARATION MODE
In a bowl, season the meat with salt and pepper. Add the egg and breadcrumbs and mix well until smooth. Reserve. On a clean and smooth surface, open the meat on aluminum foil, forming a rectangle about 1 cm thick. In a container, season the ricotta with the olive oil, salt, chives and nutmeg.
Spoon this mixture over the meat and top with the spinach. Roll up, like a jelly roll, with the help of aluminum foil, squeezing well and closing the edges. Place on a non-stick baking sheet greased with olive oil, and place in a preheated medium-high oven (200°C) for about 35 minutes. Remove the aluminum foil, spread the butter in small pieces and return to the oven for about 15 minutes or until golden. Serve next.
INGREDIENTS
half a kilo of ground beef (duckling)
1 tablespoon salt
1 pinch of black pepper
1 ovo
2 tablespoons breadcrumbs
100 g of mashed ricotta
1 teaspoon olive oil
1 pinch of salt
1 tablespoon minced chives
1 pinch of nutmeg
half a bunch of chopped spinach
1 tablespoon butter
PREPARATION MODE
In a bowl, season the meat with salt and pepper. Add the egg and breadcrumbs and mix well until smooth. Reserve. On a clean and smooth surface, open the meat on aluminum foil, forming a rectangle about 1 cm thick. In a container, season the ricotta with the olive oil, salt, chives and nutmeg.
Spoon this mixture over the meat and top with the spinach. Roll up, like a jelly roll, with the help of aluminum foil, squeezing well and closing the edges. Place on a non-stick baking sheet greased with olive oil, and place in a preheated medium-high oven (200°C) for about 35 minutes. Remove the aluminum foil, spread the butter in small pieces and return to the oven for about 15 minutes or until golden. Serve next.
