Preparation

Make an opening from one end to the other of the meat forming a pouch.
Stuff the meat with the spinach, the crushed ricotta cheese, the bacon slices, the onion and the garlic.

Secure the opening with toothpicks, and season with salt and pepper.
In a large saucepan, heat the oil and brown the meat on both sides.
Pour the broth, cover the pan and let it simmer for 1 hour or until the meat is very tender.
Remove the meat from the pan, slice and drizzle with the sauce that has formed.
Serve with white rice.

Ingredients

  • 1 kg of Rump skirt
  • 1/2 bunch of spinach
  • 140 g bacon
  • 150 ricotta
  • 1 large onion cut into cubes
  • 4 chopped garlic cloves
  • 3 tablespoons of olive oil
  • 600 ml of broth
  • Salt and pepper to taste