torta di scannello
mix all ingedients, let stay for 1 hour, put in a baking dish with a veil of olive oil underneath and a"giro d'olio" over
put into oven al massimo 200° ?? for 10/15 min.
all dosis and method as well as tempo di cottura (cooking time) is left to the wise choice of the cook
it's many years I did not do this ..... you can see my good intentions in the pic
speriamo bene let us hope it turns out something edible
Inspiring as always!
I'm not sure I had already posted it somewhere, if so ops:
that is a different take on meatloaf that I will have to give a try soon.. it looks great. :yummy:
I'm sure you like it with garlic, the original recipe I received by an old relative of mine came from Reggio Emilia and had garlic in it.
ciao buona domenica
Like a very big meatball? The garlic is always nice in with minced meat...
Where I come from, Epirus they make everything in pies with fyllo pastry mainly because it was a poor part of Greece.
In Ioaninna, a very beautiful and quite traditional town, with a lake, they make the same recipe, put around the meat they put fyllo pastry. It is called something like meat-pie. They had meat there so they were not that poor
I must add something after many years I posted this recipe, I did it today adding garlic and nutmeg aswell and it made a very tasty sunday secondo after gnocchi with sage and butter sauce. I googled to find out what scannello could be and found it's fesa interna .... find out more if you like
buna domenica (so happy my old blog as madamada is still there to help me iehhhhhhh!!!!!!!!!!) grazie JO