Polpettone Goloso with Smoked Scamorza Crust by @federicofusca
1h
Medium
1 serving
🥩
600 g
Beef Mince
🌭
400 g
Sausage
🍞
200 g
Stale Bread
🧀
150 g
Parmesan
🧀
8
Smoked Scamorza Slices
🥛
150 ml
Milk
🥚
2
Eggs
🧂
Salt And Pepper
🫒
Olive Oil
🥐
2 rolls
Puff Pastry
Preparation Steps
Step 1/2
Mix meat, bread, cheese, milk, eggs, salt, pepper.
Step 2/2
Wrap in puff pastry, bake first at 200°C, then 170°C.
Composition
Ingredients
Types
Meat, Grains, Dairy, Other, Seasoning
Ingredients
beef mince, sausage, stale bread, parmesan, smoked scamorza slices, milk, eggs, salt and pepper, olive oil, puff pastry
Allergens
Gluten, Dairy, Eggs
Dietetics
Dietary regimen
High-protein
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
40 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
2 steps
Equipments
Utensils
oven, bowl
Appliances
to inform
Type
Type
Type Of Dish
Main Course
Occasions
Dinner, Lunch
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft
Flavors
Savory, Umami
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-4 days (covered), freezer : up to 3 months (well-wrapped)