Preparation

Grind the meats. Combine well with the pressed meat. Add the onion, salt, pepper.
Add two beaten eggs and the cracker or breadcrumbs until smooth.
Put the hard-boiled eggs in the center and shape it into a cylinder. Wrap it 2 or 3 times in the two beaten eggs and enough of the biscuit or breadcrumbs.
Heat the fat and brown the garlic clove in it and then put the pulpet and stir it several times so that it browns on all sides (over medium heat). Add the onion in wheels, the bay leaf, oregano and the dry wine. Cook over low heat for about 40 minutes. It can be served hot or cold.

Ingredients

  • ½ lb. beef
  • ½ lb of pork
  • 1 can of pressed meat
  • 1 tsp. of salt
  • ¼ tsp. pepper
  • 1 onion ground
  • 4 eggs
  • ¾ cup of bread or ground cookie
  • 2 hard-boiled eggs
  • 1¼ cups of ground cookie
  • ½ cup fat
  • 1 clove garlic
  • 1 onion
  • 1 bay leaf
  • ½ tsp. oregano
  • 1 cup of dry wine