A loaf of minced meat in milk - flipping through old culinary magazines, I came across this recipe from the book "Two insatiable Italians taste Italy". Everyone who watches them on 24 Kitchen knows who it is.
Cooking meat in milk attracted my attention and I believed that it would be rich in taste and smell. In the end, after 2 hours of cooking, I got an excellent piece of meat that was soft, juicy and tempting with its aromas. When you want to dedicate yourself to cooking a little longer, or celebrate something, this is a real specialty that is worth the effort.
Javorka Filipović, Kitchen Magic blog >>>
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Loaf of minced meat in milk - Javorka Filipović - Recipes and Cookbook online
Loaf of minced meat in milk - browsing through old culinary magazines, I came across this recipe from the book "Two insatiable Italians taste Italy". Everyone who watches them on 24 Kitchen knows who it is.
- 500 g of ground beef
- 500 g of ground pork
- 2 onions
- 150 g of prosciutto
- 30 g of bread crumbs
- 3 eggs
- 70 g of grated parmesan cheese
- 20 g persona (chopped)
- 1 pinch of nutmeg
- 1 tablespoon flour
- 60 g of butter
- 1 dl of white wine
- 2 bay leaves
- 1,5 liter of milk
- black pepper (ground, to taste)
- salt (to taste)
- Cut the prosciutto into popcorn pieces, and clean and dice the onion.
In a large bowl, combine minced meat, prosciutto, breadcrumbs, eggs, Parmesan, parsley, nutmeg, pepper and salt to taste.
Mix well with your hands to get a uniform mixture. Make 2 loaves from the resulting mixture and sprinkle them with flour. - Melt the butter in a larger and deeper pan, then add the onion and fry briefly. Then strain the onion with the butter through a strainer and return the butter to the pan.
- Fry the loaves of meat in hot butter until golden brown. Pour white wine over them and fry them until the wine evaporates. Then add the bay leaf and milk and let it boil. Then reduce the temperature to medium and continue cooking until the milk boils and you get a creamy sauce.
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