Loaf Beet
Recipe taken from the September issue of Modern Kitchen
Ingredients 1 kg Swiss chard by cutting
2 potatoes 3 eggs ½
onion 1 clove garlic
6 tablespoons extra virgin olive oil 4 tablespoons grated Parmesan cheese
breadcrumbs, salt, pepper
2 potatoes 3 eggs ½
onion 1 clove garlic
6 tablespoons extra virgin olive oil 4 tablespoons grated Parmesan cheese
breadcrumbs, salt, pepper
Method Boil the potatoes
starting with cold water for 35-40 minutes, drain, peel and mash while still hot. Meanwhile, scald and wash the beets for a few minutes in boiling salted water, drain and squeeze well.
Fry the chopped onion and garlic in a pan with half the oil hot, add the boiled beets and cook for 3-4 minutes. Toss in a bowl with the mashed potatoes, eggs, Parmesan, salt and pepper.
Grease a round baking pan (I have used rectangular) of the extent of 24-26 cm with a little oil and sprinkle with breadcrumbs, spread the mixture of beets and bread crumbs and olive oil was supplemented by another. Bake the meatloaf at 180 ° C for 30 minutes and serve warm or cold.
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