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  • 1.3 kg of lean ground beef
  • 3 medium eggs
  • 50 g of stale bread
  • 60 g of grated Parmesan cheese
  • 200 g of sliced mortadella
  • 250 g of Auricchio young provolone
  • 1 kg of turnip greens or spinach
  • ½ glass of milk
  • salt to taste
  • pepper to taste
  • 1 clove of garlic
  • extra virgin olive oil to taste


To start cleaning the turnip greens, wash them carefully and cook in boiling salted water for about 20 minutes; squeeze, once cooled, to remove excess liquid and set aside. Meanwhile grate the bread, toast it lightly and moisten it with milk.

Put the minced meat, eggs, bread, parmesan, a pinch of salt and pepper and chopped marjoram and garlic in a bowl. Work the mixture with your hands so as to perfectly mix all the ingredients.

Lay a sheet of baking paper on the table, grease it with a drizzle of extra virgin olive oil and add a handful of rosemary. Then spread the preparation with your hands so as to give it the most rectangular shape possible; place the mortadella, turnip tops and thin slices of Auricchio sweet provolone on its surface.

Roll up the meatloaf with the help of the baking paper, place it in the dedicated mold and cook in a preheated static oven at 190 ° for about an hour. Then let the roll rest for a few minutes, cut the slices of the right 

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