Step-by-Step Guide to Make Gordon Ramsay Polpettone ripiene di frittata ai spinaci

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, polpettone ripiene di frittata ai spinaci. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Polpettone ripiene di frittata ai spinaci is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Polpettone ripiene di frittata ai spinaci is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook polpettone ripiene di frittata ai spinaci using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Polpettone ripiene di frittata ai spinaci:

1. Take mixed mincemeat
2. Make ready eggs
3. Make ready spinach
4. Prepare or so g of Parmesan cheese
5. Take Olive oil
6. Make ready normal or garlic breadcrumbs (see tip)
7. Get Salt and pepper to taste
8. Make ready Small glass of white wine

Instructions to make Polpettone ripiene di frittata ai spinaci:

1. Wash and boil spinach for a min or two in boiling water until wilted. Drain in a sieve, squeeze out the water. Chop up. Mix 2 eggs, half the cheese and the spinach together in a bowl
2. Heat some oil in a small pan. In 2 stages, make 2 omlettes. Set a side. In another bowl, add mince and a sprinkle more of cheese
3. Add egg, breadcrumbs and mix well. Season to taste. Using parchment paper, shape and flatten mincemeat into a rectangle. Sprinkle more Parmesan if desired on top. Add the 2 omlettes
4. Using the parchment paper to help, roll up like a sausage. Wrap up in the paper and leave to rest in the fridge for an hour. Preheat oven to 200. Open the paper, place meatloaf in a baking tray. Pour the wine over and sprinkle with more Parmesan
5. Pop in the oven for about 40 mins. Leave to rest before serving

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