Polpettone funghi e castagne
Ingredients 4 persons
200 g chestnuts
2 sachets dried ceps
Olive oil
1 clove of garlic
Handful of parsley
150 g provolone (zoet of pittig) in stukjes 700 g gehakt (varkensvlees en kalfsvlees) 3 eieren
Thyme
Paneermeel naar smaak 50 g Parmezaanse kaas Zout en peper marjolein 1/2 glas rode wijn
baking paper
Oven dish
🕐 20🔪20 🍳 or 40-50 ⏱️ 👩🏼🍳👩🏼🍳👩🏼🍳
1. Heat the oven to 180-200 degrees.
2. Soak the funghi porcini in warm water for about 15 minutes.
3. Boil the chestnuts for 40 minutes and peel them. Or buy pre-cooked chestnuts (200 grams) at the eco store. Then mash them.
4. Put the skillet on with olive oil and the squeezed clove of garlic. Fry the funghi porcini and add some parsley.
5. Now mix the minced meat with the eggs, the rest of the parsley, some thyme, the
grated parmesan cheese, the breadcrumbs, salt and pepper. Knead the mixture well so that it becomes soft.
6. Mix the chestnuts in a bowl, along with the funghi and the provolone in small cubes.
7. Now spread the minced meat on baking paper and make a flat rectangle of 1.5 height.
8. Spread the funghi chestnut cheese mixture evenly over the meat. Roll up the meat, taking care not to break the roll.
9. Heat some oil in a roasting pan and fry the meat in it. Carefully turn the meat over and fry on the other side once more. Pour a glass of red wine over it. And put the roasting pan in the oven for about 40 minutes. In between, turn once more. If necessary, bake for another 10 minutes.
👉🏽 Heerlijk met geroosterde groenten of wat groene salade.
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