Tenute Rubino > Articles > Cookbook > Mixed meats roast with potatoes and baked radicchio

Mixed meats roast with potatoes and baked radicchio

(from the book 'PUGLIA Ricette, Ristoranti, Vini' – editore NEXT s.a.s. Via Rosmini, 21 – Brindisi – tel. 347.0677327 – www.nextbook.it)

Difficulty - Easy
Preparation - 20 min
Cooking - 45 min
Cost - Medium

ingredients for 4 servings
8 lamb chops
8 pork livers
4 sausages
4 thin slices of capocollo meat
50 g of grated pecorino cheese
breadcrumbs
1 bunch of parsley
salt and pepper to taste
4 potatoes
radicchio
rosemary
extra vergine olive oil Tenute Rubino

Sprinkle the slices of capocollo meat with bread crumbs, pecorino cheese, a few leaves of parsley, salt and pepper. After seasoning the meat slices, roll them up and close them using toothpicks.
Make a wheel by rolling the sausage up and secure it with a toothpick. Put all the meat in a baking tray and put it in the oven for about 45 minutes at 200° (depending on your personal taste). Peel the potatoes and cut into small chunks, season with rosemary, olive oil, salt, pepper and bake for 30 minutes. Wash the radicchio leaves, dry them and place them in a baking tray. Sprinkled them with pecorino cheese, bread crumbs, chopped parsley, salt, pepper and olive oil and bake for 10 minutes. When the meat is ready, place it on a serving plate and add the potatoes and the radicchio as a side dish.

wine matching TORRE TESTA – igt Salento – Susumaniello 100%

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