1 kg of ground pork
40 g of wheat flour
4 tablespoons of olive oil
1 chopped onion
1/2 cup of chopped fresh parsley
Salt to taste
Basil to taste
Black pepper to taste
200 g of sliced mozzarella cheese
3 tomatoes
A handful of mint leaves
1 kg of ground pork
40 g of wheat flour
4 tablespoons of olive oil
1 chopped onion
1/2 cup of chopped fresh parsley
Salt to taste
Basil to taste
Black pepper to taste
200 g of sliced mozzarella cheese
3 tomatoes
A handful of mint leaves
In a bowl, combine the ground pork, wheat flour, olive oil, onion, parsley, salt, and black pepper
With this mixture, shape into a rectangle about 1cm thick and use a ring mold with a 7 cm diameter to cut out the polpettones
Make sure they're nice and fluffy, without compacting the meat
In a greased skillet, fry the polpettones on both sides and arrange them in a refractory dish, side by side, in a single layer
Wash the tomatoes, slice them thinly, and place one slice over each polpettone
Sprinkle with salt, oregano, and black pepper to taste
With the same ring mold that cut out the polpettones, cut slices of mozzarella cheese and arrange them over the tomato slices
Bake the refractory dish in a preheated oven at 200°C until the mozzarella melts
Remove from the oven, arrange mint leaves on top of each polpettone in the center of the circle
Serve immediately.
