SPINACH AND MOZZARELLA POLPETTONE

Ingredients for 4/6 people:

200 g minced pork

200 g minced chicken or veal

(but if you prefer, you can use just 400 gr of minced pork)

4 slices of bread

1/2 glass milk

1 medium egg

20 gr grated parmesan

a small bunch of flat leaf parsley , finely chopped

100 gr spinach

1 small mozzarella (125 g)

20 g butter

salt

pepper

Preheat the oven to 180ºC.

Cook the spinach in a pan with 1 teaspoon of butter. Add salt and pepper.

Soak the bread in the milk. Set aside.

In a large bowl, mix together the parsley, the minced meat, and the Parmesan.

Break in the egg and mix in. Season with salt and freshly ground pepper. Drain the soaked bread and mix into the mixture.

Place the mixture in a roasting tray lined with baking parchment.

Flatten out the meat over the tray and place on it the spinach and the mozzarella cut into slices.

Close the polpettone helping yourself with the baking parchment, paying attention not to pull out the stuffing. Shape it into an oval-shaped meatloaf.

You can add some potatoes cut into small chunks and season them with some olive oil, salt and rosemary (better to boil them first for a few minutes-already cut- otherwise they won't be ready in 30 minutes).

Bake for 30/35 minutes.

Once the polpettone has completed cooking let it cool down slightly. Slice it and serve it with the potatoes and, if you like, some salad leaves.