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Tempo de preparo

20 min(s)


4 servings

Julianna Mota

  • Ingredients
  • Recipe
  • Ground beef200 g
  • Minced Garlic Clove1 unit(s)
  • Gluten-free wheat flour2 tablespoon
  • Parsley and chives, chopped1 tablespoon
  • grated mozzarella1 cup
  • Tomato Passata2 cup
  • Oregano1 teaspoon
  • Garlic flakes1 teaspoon
  • Salt and pepper1 to taste
  1. For the sauce: mix the tomato passata, dried garlic, dried oregano and salt and pepper to taste. Cover the bottom of a roasting pan with half of the sauce and reserve the rest for the topping.
  2. For the polpetone: mix the meat, minced garlic, wheat flour, parsley and chives. Divide the meat into two parts, arrange slices of mozzarella on one of them and cover with the other part, squeezing the ends well.
  3. In a roast with olive oil, brown all sides of the meat, then transfer to the roast and cover with the other half of the sauce.
  4. Sprinkle with grated mozzarella and light to brown at 200 degrees for 15 minutes. Serve next.

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