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Ingredientes
- For meat:
- 1-1/2 cups 1/2-inch pieces crustless Italian bread
- 1/2 cup milk
- 1-1/2 pounds ground beef
- 8 ounces Italian sausages, casings removed
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- .
- For filling:
- 1/4 cup water
- 1 (10-ounce) package ready-to-use spinach
- 4 ounces thinly sliced prosciutto
- 3 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
- 6 hard-boiled eggs, peeled
- 18 fresh Italian parsley sprigs
- 1 tablespoon olive oil
Direcciones
- Make meat:
- Line 18 x 12-inch baking sheet with foil. Moisten foil with water.
- Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess moisture from bread.
- Place bread in large bowl; discard milk.
- Add ground beef, sausages, eggs, salt and pepper to bread and mix well.
- Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick.
- Cover; chill while preparing filling.
- Make filling:
- Preheat oven to 350 degrees F. Bring 1/4 cup water to simmer in large pot. Add spinach.
- Cover and cook until just wilted, tossing often, about 3 minutes. Drain well; pat dry. Cool.
- Arrange spinach over meat, covering completely. Cover with prosciutto.
- Arrange provolone cheese atop prosciutto, spacing apart.
- Place hard-boiled eggs end to end in line down long side of roll.
- Arrange parsley along both sides of eggs.
- Starting at long side near eggs and using foil as aid, roll up meat jelly roll style.
- Pinch ends and seams together, enclosing filling completely. Fold down foil from around meat roll.
- Brush meat with 1 tablespoon oil.
- Bake meat roll until thermometer inserted into center registers 160 degrees F, about 1 hour.
- Let stand 15 minutes.
- Serve hot or at room temperature; cut into slices.
