| Ingredients:
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1 LB Brandt 80-20 Ground Beef
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1½ LB Ground Veal
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3 Eggs, beaten
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1 C Baker Boy Imperial Bread Crumbs
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1/2 C Sour Cream
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1 oz. Butter
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2 ozs. Shallots, peeled and minced
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2 C Cremini mushrooms, diced
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4 ozs. Prosciutto, thinly sliced
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2.5 LB Frozen chopped spinach, well drained and pressed dry
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½ C Garlic, minced
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1 tsp. Salt
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¼ tsp. Natural Pak Ground Nutmeg
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1 C Shredded Mozzarella
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1 T Butter
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Instructions:
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Sauté shallots and mushrooms in 1 ounce butter with salt and nutmeg until soft.
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Combine veal, beef, egg, bread crumbs, sour cream and mushroom mix.
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Do not over mix as it creates a tough meatloaf.
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Sauté and season onions and garlic in 1 T of butter until tender.
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Combine onion mix, drained and pressed spinach, ¼ tsp salt and mozzarella.
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Lay prosciutto out on table to form an 8” by 11” layer.
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Top prosciutto with spinach mix and roll into a log.
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Fill large loaf pan half way with the veal mixture,
lay in prosciutto roulade and cover with remaining veal mix.
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Bake at 350*F for approximately 45 minutes.
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Serve with Haserot Culinaire Demi-glace. |