Total time: 1 hr 35 min
Prep Time: 20 min
Cook Time: 1 hr 15 min
Serves: 2 loaves
This entrée is sure to please if you are looking for a recipe filled with ingredients delivering lutein, zeaxanthin, vitamins A and B2 as well as omega-3.
300g washed spinach leaves
450g beef mince
450g pork mince
3 large eggs, lightly beaten
125g grated Pecorino Romano or Parmesan cheese
salt and pepper to taste
6 slices provolone or Gruyere cheese
6 slices prosciutto or ham
3 tablespoons plain flour, for dusting
2 tablespoons canola oil
500ml red wine
- Preheat oven to 200 C / Gas 6.
- Place spinach in a microwave safe bowl with a splash of water. Cover and microwave until the spinach has wilted, about 5 minutes; drain and allow to cool.
- In a large bowl mix together beef, pork, eggs, breadcrumbs and Pecorino Romano cheese. Season with salt and pepper. Divide into two equal portions, and roll each into balls.
- Place a 40cm long piece of cling film on your work surface and lightly sprinkle with flour. Place one of the balls onto the cling film and pat into a thin, 20x25cm rectangle. Cover evenly with half of the spinach and three rashers of prosciutto, then shingle three slices of mozzarella running along the edge facing you.
- Using the cling film to lift the meat, roll the loaf starting from the cheese side into a firmly packed spiral, peeling away the cling film as you go. Make a second loaf with remaining ingredients.
- To bake, pour wine into the bottom of a grilling pan. Oil the slotted top with some of the canola oil before placing the loaves on and brushing them with remaining oil. Cover loaves with a sheet of aluminium foil and bake in preheated oven for 40 minutes.
- Remove the foil and pour water into the pan. Continue baking for another 35 minutes, until the internal temperature reaches 70 degrees C. Allow to rest 10 minutes before slicing into 2.5cm-thick slices to serve.