INGREDIENTS
- – 2 items of onions.
- – 1 kg of minced meat.
- – 2 cloves of garlic.
- – 2 tbsp mustard.
- – Salt and pepper.
- – Oregano.
- – 50 g of oat bran.
- – Floor chili.
- – Chopped parsley.
- For the filling:
- – 100 g of inexperienced onion.
- – 1 unit purple pepper.
- – 5 hard-boiled eggs.
- – Mozzarella sticks.
- – 150 g of ham cooked in slices.
- – 50 g inexperienced olives.
- For the potatoes:
- – Potatoes 4 items.
- – Provencal.
- – Olive oil.
- – Salt and pepper.
MEAT BREAD STUFFED WITH CRISPY PROVENCAL-STYLE POTATOES we clear up the menu for you with this great silverware
PROCEDURE:
1. Chop the onion and sauté it in a pan with oil over low warmth, till it begins to paint.
2. In a bowl, place the meat with the seasonings, the garlic and chopped parsley, the mustard and add the beforehand sautéed onion.
3. With very clear palms or a glove, combine every part as if we have been kneading, at all times in a bowl.
4. After getting achieved a reasonably compact meat bun.
5. Minimize aluminum foil, unfold it with oil or vegetable spray and place the meat in a rectangle.
6. Place the cooked Ham slices, leaving the perimeters free and on one finish place the mozzarella sticks, the beforehand sautéed inexperienced onions, the hard-boiled eggs, inexperienced olives and the roasted purple bell pepper strips.
7. Roll and wrap with aluminum foil.
8. Bake within the oven for about 1 hour 10 minutes over medium warmth. After 40 minutes, uncover in order that it browns.
9. For the potatoes, reduce into wedges, as whilst attainable. Place in a bowl and season with somewhat Provençal oil, combine properly so that each one the potatoes are seasoned.
10. Place on a well-arranged plate, and bake in a preheated oven till golden brown.
