Table's Center For Batism's Party

Polpettone farcito agli asparagus, Perlablù

INGREDIENTI:
600g di carne trita 2 uova
aglio QBS
taste parsley to taste ale


Parmesan to taste bread crumbs soaked in milk to taste

For the filling:
few slices of ham
few slices of cheese (I put Galbanino)
asparagus cooked

PREPARATION: Mix
all the ingredients to make the meatloaf and on a sheet of baking paper spread the mixture with a thickness of about half a cm or so.
Spread over before the ham, cheese and asparagus for last. Helping with the baking paper to roll up the meat loaf on himself, tighten and close at 2 ends like a caramellone. Place the meatloaf on a baking dish with the part that joins the bottom ..
Cook to 180 an hour, turning halfway through cooking the meatloaf and the last 5 minutes to open a bit to brown the top
cooked, open the caramellone and place the loaf on a platter with the sauce that will be formed.