Roman Meat Casserole
4 servings
70 minutes
Roman meat casserole is a culinary heritage of Italy that takes us back to ancient Rome, where simple yet rich dishes were the foundation of meals. This recipe combines juicy meat with the softness of white bread, creating a tender texture and deep flavor. The casserole is infused with the aromas of fried onions and spices, while the golden crust adds a pleasant crunch. The finished dish is sliced and drizzled with a rich sauce that gives it special juiciness. It is served with mustard sauce for added zest. Perfect for cozy family dinners or festive gatherings. Traditional Italian cuisine is renowned for its harmony of flavors, and this casserole is no exception—it combines simplicity in preparation with an exquisite taste that captivates from the first bite.
1
Soak the bun in water and lightly squeeze it. Finely chop the onion and fry it in fat. Cut the prepared meat and pass it through a meat grinder along with the bun. Add an egg, browned onion, pepper, salt, and knead until homogeneous, then shape into a loaf on a board sprinkled with breadcrumbs.
- White bread: 50 g
- Onion: 50 g
- Fat: 80 g
- Beef: 300 g
- Pork: 300 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 40 g
2
Preheat fat in a pan, place the loaf in it, and put it in a hot oven. Bake for 40-50 minutes, basting with sauce from the pan, adding water if necessary.
- Fat: 80 g
3
Slice the roasted meat, place it on a dish, and drizzle with the sauce that formed during roasting. Mustard sauce can be used.
- Fat: 80 g