600 g of ground meat (pork or beef)
1/4 cup of clear grape paste
1 egg
3 tablespoons of biscuit flour
2/3 cup of olive oil
2 tablespoons of pine nuts
1 pinch of nutmeg
Salt and black pepper to taste
200 g of mild white cheese
10 anchovy fillets in brine
8 large tomatoes, peeled and seeded, diced
1 tablespoon of chopped caper
2 tablespoons of chopped parsley
Auxiliary
Medium-sized baking sheet greased with olive oil
600 g of ground meat (pork or beef)
1/4 cup of clear grape paste
1 egg
3 tablespoons of biscuit flour
2/3 cup of olive oil
2 tablespoons of pine nuts
1 pinch of nutmeg
Salt and black pepper to taste
200 g of mild white cheese
10 anchovy fillets in brine
8 large tomatoes, peeled and seeded, diced
1 tablespoon of chopped caper
2 tablespoons of chopped parsley
Auxiliary
Medium-sized baking sheet greased with olive oil
1
In a bowl, combine the meat, raisins, egg, flour, 1/3 cup of olive oil, pine nuts, nutmeg, salt, and black pepper
Mix well
Refrigerate for 20 minutes
2
Preheat the oven to 400°F (200°C)
Divide the meat mixture into 12 portions and shape each one into a flat patty, always greasing your hands with olive oil
Place in the baking sheet
3
Divide the cheese into 12 portions and place each one on top of a patty
Cut each anchovy fillet in half and place two halves on top of each piece of cheese, forming a cross
4
In a bowl, combine the tomato, caper, parsley, remaining olive oil, salt, and black pepper
Brush the patties with this sauce and bake for 30 minutes or until golden brown
Serving immediately.
