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.
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
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