Put the ground beef in a large bowl together with the bread soaked in water and then squeezed, the egg, salt and Parmesan. Knead until a homogeneous mixture is obtained, then divide the mixture into 4 equal parts, form balls and mash them to form a sort of hamburger.
Pass your hamburgers first in the egg and then in the breadcrumbs, to form the breading, covering them well from all sides.
At this point, cook them in a little oil in a non-stick pan, so that they brown on both sides.
The minced meat cutlets are ready: drain them on kitchen paper and serve immediately.
First cut the bread into cubes and soak them in hot water for a few minutes, then squeeze them well.
Add meat, egg and cheeses and mix.
Coat the mold with parchment paper, grease with a little oil and spread the mixture inside, leveling the surface. Season with the peeled tomatoes (after having crushed them with a fork), a pinch of salt and a little oil and cook for about 20 minutes in a preheated ventilated oven at 180 ° C. Take out the mold, fill with the mozzarella (after having squeezed it a little) and cook for another 5 minutes with the grill function, in order to melt the cheese.
The minced meat pizza is ready, let it rest out of the oven for 5-10 minutes, decorated with fresh basil and serve, hot or at least warm.
The minced meat is a magical ingredient in the kitchen because it can turn into a thousand tasty recipes for the whole family. Here are our proposals
The minced meat is a jolly ingredient in the kitchen because it lends itself to a thousand uses. It can become the condiment of a first course, or the filling of a pie, a pie or a vegetable and a second delicious for the whole family.
Types of minced meat
To prepare meatballs and meatloafs it is important to choose a ground that has also a little fatty part. Belly and armhole the best parts to grind the veal, the pig are used shoulder and bacon, while for white meat, usually very lean, all parts are fine, but to get soft meatballs you must always add a creamy part of ricotta or robiola. For a good ragù they usually grind together beef and pork, while for the hamburger the ideal cuts are the sirloin, neck and staple of beef which can also be ground together.
How to choose and store the ground
Always ask your butcher to grind the meat at the moment both for a matter of freshness and hygiene, and because very often the ground coffee is ready made with pieces of mixed meat waste. Minced meat can be stored in the refrigerator for three days at best because then it becomes dark and takes a bad smell. If it is fresh, you can freeze it in special freezer plastic bags or in sealed containers. You can also freeze the meatballs or the meatloaf after preparing the dough.
Ragout and meatballs
Ragù, meatballs and meatloaf are the best known recipes based on minced meat and we love them because they are very versatile. The ragout, White or red, can be enriched with mushrooms and vegetables and can be made with minced meat. The same goes for the meatballs that they can have many tastes and can be cooked differently (pan, oven, steam). Ragù and meatballs are also the favorite dishes from the children because the minced meat is tender and tasty and should not be eaten with a fork and knife. Indeed, the smaller meatballs can be eaten even with your hands!
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