Rolled meatloaf with mushroom omelette – Italian Cuisine

Rolled meatloaf with mushroom omelette


1) Soak i mushrooms in water at room temperature for about ten minutes, then squeeze and chop coarsely. Chop a handful of parsley and of thyme together withson, fry them with a drizzle of oil in a large pan, combine the mushrooms and let them flavor for a few moments.

2) Beat 7 eggs with a pinch of salt and pour them into the pan with i mushrooms. Cook the omelette for a couple of minutes, turn it and finish cooking.

3) Mix the two types of meat with the eggs remained, beaten with a little salt and of pepper. Private the bread of the crust, chop it and add it to the meat.

4) Spread the mix on a slightly greased sheet of baking paper oil and form a rectangle. Lie down on the omelette trimmed with a small knife, so as to evenly cover the meat and sprinkle with scamorza cheese diced.

5) Roll up the meatloaf, wrapping it like a candy with the sheet of paper and bake it at 180 ° for 25 minutes. Gently remove it from the paper and brown it in a non-stick pan with the butter, a thread of oil and the sprig of rosemary.

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