Chicken, spinach and speck crust meatloaf recipe – Italian Cuisine

Chicken, spinach and speck crust meatloaf recipe


Everyone likes the meatloaf, tasty and hearty, prepared with what's left in the fridge and pantry, so as not to throw anything away

  • 500 g minced chicken pulp
  • 350 g spinach
  • 200 g Speck Alto Adige Igp sliced
  • 50 g Grana Padano Dop
  • 2 eggs
  • 1 clove of garlic
  • 1 roll of rectangular puff pastry
  • milk
  • dry white wine
  • bread crumbs
  • extra virgin olive oil

To prepare the chicken meatloaf, spinach and speck in crust, cook the chicken meat with a little oil, shelling it with a fork and blending with 1/2 glass of white wine. When it is well browned, turn off and let cool.
Chop the slices of speck and blend them in the mixer with the chicken pulp, until the consistency is homogeneous.
transfer the meat in a bowl and mix it with the eggs, the grated parmesan, 3 tablespoons of breadcrumbs and 3 of milk: the mixture must be compact and slightly moist.
Bake spinach with a drizzle of oil and garlic; in the end they will have to be dry. Let them cool.
Roll out the meat mixture in a pan lined with parchment paper giving it a thickness of 5 mm.
Place it in the freezer for 10 minutes, then spread over a uniform layer of spinach.
Roll up the mixture on the long side, helping you with the parchment paper and model it with your hands giving it a shape as tubular as possible. Place it in the freezer for 10 minutes.
Roll out the puff pastry, punch it to taste with small molds or cut it into a net, overlap the roll and wrap it with the puff pastry. Bake it at 200 ° C for 20 minutes.
Sfornatelo, let it cool, then slice it: to not break it, use a saw knife. Accompany it as you like with new potatoes in the oven.

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