Chicken meatloaf stuffed with spinach and ricotta
Today, the meatloaf stuffed with chicken and spinach is baked: an easy, tasty and also light second course, as it uses very few condiments. It is a genuine alternative to many industrial products, with the advantage of being able to customize the taste tailored to your palate. Contrary to what it may seem, preparing the meatloaf stuffed with chicken and spinach is a real nonsense: below, in the procedure, I will explain all the tricks not to go crazy in the forming phase and get a roll done well, to be tasted, even before the palate, even with your eyes.
The cooking of the meatloaf stuffed with chicken and spinach takes place in a particular way, in two stages: this allows us to save on oil and any other condiments, but still to obtain a beautiful golden color and a flavor that ... In short, you got it! No more talk, I immediately move on to the recipe, so that you too can delight your family and friends with this delicious meatloaf! :-) The meatloaf stuffed with ricotta and spinach is a very tasty and light second course, in fact filling it with spinach and ricotta a fresh and light cheese will greatly lighten the second in calories.
The meatloaf stuffed with ricotta and spinach is a second very nice to serve and tasty so you can serve it on any occasion even an important one. The meatloaf stuffed with ricotta and spinach is also a good and delicious way to make children eat vegetables who do not like them very much.
Ingredients for the meatloaf
250 g minced beef250 g minced pork2 eggs60 g grated cheese (parmesan type or if you want it very tasty you can also use pecorino)8 slices of loaf breadmilk to taste to wet the loaf bread2 cloves of garlicsalt and pepper to tastethymebreadcrumbs to tasteextra virgin olive oil to taste
Ingredients for the ricotta and spinach filling
200 g ricotta cheese500 g fresh spinach30 g butter50 g grated cheese1 eggsalt to taste1 pinch of black pepper1 pinch of nutmeg
Preparation
First wash the spinach thoroughly in plenty of cold water, put the oil in a pan together with the crushed garlic, throw the spinach in it, turn them well with a wooden spoon, lower the heat, cover them and cook for about 10 minutes. Season with salt and pepper. Turn off and let cool the spinach before adding, butter and grated cheese, turn the ingredients well and let it flavor. Set aside. When they are cold, cut them into small pieces (I usually chop them with scissors inside the pan directly). Add to the spinach cut and flavored, ricotta, nutmeg and lightly beaten egg, turn all the ingredients well until creamy. In a large bowl put the two minced meats, eggs, grated cheese, loaf bread wet with milk and squeezed and finely chopped thyme. Start kneading everything, add breadcrumbs if it is too soft. Roll out a sheet of parchment paper on a work surface, press the meat dough on it, lay the creamy ricotta and spinach dough on top of the pressed meat, close it with the shape of meatloaf. Now put it with the same parchment paper in a plumcake or bread box so as to remain there, nice firm and compact, (if you do not have a plumcake pan be very careful to seal it very well and leave it on parchment paper to bake in the oven). Bake in a hot oven at 180 C degrees for about 50 minutes, after the cooking time, take it out of the oven and from the plumcake pan, put it on a baking sheet with other parchment paper turning it on its stomach so as to cook well and crispy even the base. Serve with a spring salad and baked potatoes.
Today, the meatloaf stuffed with chicken and spinach is baked: an easy, tasty and also light second course, as it uses very few condiments. It is a genuine alternative to many industrial products, with the advantage of being able to customize the taste tailored to your palate. Contrary to what it may seem, preparing the meatloaf stuffed with chicken and spinach is a real nonsense: below, in the procedure, I will explain all the tricks not to go crazy in the forming phase and get a roll done well, to be tasted, even before the palate, even with your eyes.
The cooking of the meatloaf stuffed with chicken and spinach takes place in a particular way, in two stages: this allows us to save on oil and any other condiments, but still to obtain a beautiful golden color and a flavor that ... In short, you got it! No more talk, I immediately move on to the recipe, so that you too can delight your family and friends with this delicious meatloaf! :-) The meatloaf stuffed with ricotta and spinach is a very tasty and light second course, in fact filling it with spinach and ricotta a fresh and light cheese will greatly lighten the second in calories.
The meatloaf stuffed with ricotta and spinach is a second very nice to serve and tasty so you can serve it on any occasion even an important one. The meatloaf stuffed with ricotta and spinach is also a good and delicious way to make children eat vegetables who do not like them very much.
Ingredients for the meatloaf
250 g minced beef
250 g minced pork
2 eggs
60 g grated cheese (parmesan type or if you want it very tasty you can also use pecorino)
8 slices of loaf bread
milk to taste to wet the loaf bread
2 cloves of garlic
salt and pepper to taste
thyme
breadcrumbs to taste
extra virgin olive oil to taste
Ingredients for the ricotta and spinach filling
200 g ricotta cheese
500 g fresh spinach
30 g butter
50 g grated cheese
1 egg
salt to taste
1 pinch of black pepper
1 pinch of nutmeg
Preparation
First wash the spinach thoroughly in plenty of cold water, put the oil in a pan together with the crushed garlic, throw the spinach in it, turn them well with a wooden spoon, lower the heat, cover them and cook for about 10 minutes. Season with salt and pepper. Turn off and let cool the spinach before adding, butter and grated cheese, turn the ingredients well and let it flavor. Set aside. When they are cold, cut them into small pieces (I usually chop them with scissors inside the pan directly). Add to the spinach cut and flavored, ricotta, nutmeg and lightly beaten egg, turn all the ingredients well until creamy. In a large bowl put the two minced meats, eggs, grated cheese, loaf bread wet with milk and squeezed and finely chopped thyme. Start kneading everything, add breadcrumbs if it is too soft. Roll out a sheet of parchment paper on a work surface, press the meat dough on it, lay the creamy ricotta and spinach dough on top of the pressed meat, close it with the shape of meatloaf. Now put it with the same parchment paper in a plumcake or bread box so as to remain there, nice firm and compact, (if you do not have a plumcake pan be very careful to seal it very well and leave it on parchment paper to bake in the oven). Bake in a hot oven at 180 C degrees for about 50 minutes, after the cooking time, take it out of the oven and from the plumcake pan, put it on a baking sheet with other parchment paper turning it on its stomach so as to cook well and crispy even the base. Serve with a spring salad and baked potatoes.
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