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Polpetone in the juice
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
3 servings
Fernanda Martini
@cozinhecomigo- Ingredients
- Recipe
- Ground ham500 g
- Shredded Mozzarella150 g
- Grated Parmesan100 g
- Eggs3 unit(s)
- Breadcrumbs100 g
- Wheat flour100 g
- Panko flour100 g
- Chopped Onion1/2 unit(s)
- Milk100 ml
- Chopped Parsley to taste
- Tomato sauce1 cup
- Spicy paprika1 teaspoon
- Salt to taste
- Minced Garlic Clove2 unit(s)
- Black pepper to taste
- Oil for frying to taste
- In a bowl place the breadcrumbs, paprika and milk. Mix until it forms a dough.
- Add the meat, onion, parsley, garlic and 1 egg. Season with salt and black pepper and stir until a homogeneous mass is formed.
- Make acorns, mash them a little. Make a hole in the middle. Stuff with mozzarella and close forming acorns again and lightly knead.
- Dip the acorns in the flour, then in the 2 eggs and then in the panko.
- Heat the oil in a pan and fry the polpetone. Remove and be sure to let it drain well.
- Place the polpetone in a roast, put sauce and parmesan on top and send it to the oven for about 20 minutes at 220 degrees.
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