Meat Tortino
Ingredients
- 600 gPork and beef stuffing (room temperature)
- 2 pcEgg (beaten)
- 50 gParmesan cheese (grated)
- 40 gBreadcrumbs (fine)
- 1 pcGarlic (finely minced)
- 20 gFlat-leaf parsley (chopped)
- 125 gBuffalo milk mozzarella ("di bufala") (drained and diced)
- 4 pcParma ham (thin slices)
- 1 tbspExtra virgin olive oil
- 1 pinchNutmeg (freshly grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden crust hiding a heart of melting cheese and Parma ham. The meat stays juicy, seasoned with parmesan and a hint of nutmeg.
- 1
In a large mixing bowl, combine the pork and beef mixture with eggs, grated parmesan, breadcrumbs, minced garlic, and chopped parsley. Work the mass by hand until it is homogeneous and pulls away from the sides of the bowl.
- 2
Add salt, pepper, and a generous grating of nutmeg. The meat should be well-scented; the nutmeg aroma should be noticeable without overpowering the meat's natural flavor.
- 3
Oil a mold. Pack half of the meat into the bottom. Layer the Parma ham slices and then the mozzarella pieces. Cover with the remaining meat, pressing down firmly on the edges to seal everything together.
- 4
Bake at 180°C. The tortino is ready when the top is golden brown and the meat pulls away slightly from the sides of the mold. Let it rest for 5 minutes out of the oven so the juices stabilize before slicing.
Frequently asked questions
How do you get this dish right?
- Do not overwork the meat to prevent it from becoming tough.
- Press the edges of the tortino firmly to trap the cheese and prevent it from leaking during baking.
- Use dry mozzarella or drain it well to avoid making the meat mixture soggy.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheats perfectly over low heat in a pan with a drizzle of oil.
