- Pork forcemeat - 400 Grams
- Beef mince - 400 Grams
- Red sweet pepper - 1/2 Pieces
- Celery - 2 pieces
- Parmesan - 150 Grams
- Stale bread - 2 pieces (without crust)
- Milk - 1/2 cup
- Parsley - 3 st. spoons
- Eggs - 8 pieces
- Bacon - 50 Grams
- Olive oil - 1 st. a spoon
- Basil - 1 st. a spoon
- Oregano - 1 st. a spoon
- Salt and Pepper - - To taste
1. 6 eggs cook in boiling water for 10 minutes. Peel off the shell. Put in very cold water for about 1 minute before cleaning. Wrap the parchment with parchment paper. Finely chop the celery, parsley, basil and oregano. Pepper the seeds and finely chop. Parmesan grate. Stale bread break into small pieces. Soak in milk for 15 minutes. Preheat the oven to 170 degrees. 2. Put the ground beef, minced pork, sweet pepper, celery, parsley, Parmesan and 2 raw eggs in a large bowl and stir for a few minutes until all the ingredients are well mixed. Add bread soaked in milk, olive oil, basil, oregano, salt and pepper and mix well with your hands again. Half the mixture put in a baking dish, lay eggs on top, lay the remaining mixture on the eggs. Put in a preheated oven for 1 hour. Get the Neapolitan roll from the oven and gently drain the fat. Bacon cut into small strips and put on top of the meat loaf and put back in the oven for another 30 minutes. 3. Take the meatloaf from the oven and drain the fat again. Put on the grill for a minute. 4. Allow to stand for 15 minutes. If you want to serve it cold, let the roulet cool for about an hour. Neapolitan rolls can be stored in the fridge for 1 day, before serving, get it for 30 minutes from the refrigerator to make it room temperature.
Servings: 4-6