A wonderful meal of spinach, minced meat, and potatoes with ricotta cheese. This method of preparation requires a little more time, but it pays off is a phenomenal meal and juicy. Follow recipe.
Ingredients: medium, total time: 90 min, 6 serving
6 potatoes/ peeled
2 cups grated Parmesan cheese/ divided
3 teaspoons salt/ divided
4 Tablespoons olive oil/ divided
1 sweet onion/ finely chopped-diced
1 kg of ground beef meat
Tomato cut into cubes/ weighing 14 ml
4 Tablespoons fresh parsley/chopped-divided
1/2 a teaspoon of black pepper
6 cups spinach
2 cloves garlic/finely chopped
1 cup ricotta cheese /or another cheese cream what do you have
fresh parsley leaves/ finely chopped
Preparation:
Preheat the oven to 180˚C.
Use a knife or a special knife to cut the potatoes to a thickness of 3 mm
Line a baking sheet with parchment paper, sprinkle half of the Parmesan on the entire pan until it covers the entire baking paper
Place the potatoes over the Parmesan so that each potato overlaps the previous potato both vertically and horizontally. Cover the whole pan with potatoes.
Sprinkle the rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden brown and the potatoes, become flexible and slightly crispy.
In a pan, heat 2 tablespoons of olive oil over medium heat. When the oil starts to light, pour the onion, simmer until it brings a nice color. Then add the ground beef and stir with the onion until the water evaporates from the meat, then stir in the tomato, 3 tablespoons of parsley, paprika, 1 teaspoon of salt and pepper.
Stir and cook for another 15 minutes.
Heat 2 tablespoons of olive oil in a pan over moderate heat. Add spinach, cook, until wilted. Add 1 teaspoon of salt and garlic. Stir to combine.
In a deeper bowl, combine the spinach and ricotta mixture. Set aside.
Spread the spinach mixture evenly over the baked potato leaf.
Spread the beef mixture evenly over the spinach. Sprinkle mozzarella over the beef.
Take one end of a potato leaf holding parchment paper to start rolling upwards, making sure the ingredients don’t come out the side.
When completely rolled out, place the potato roll on baking paper and bake at 180 °C for 15 minutes.
Sprinkle with parsley leaves for decoration. Serve warm with salads.
My 2nd way of Preparation
3 potatoes
1 and 1/2 of Emmentall grated cheese
1 teaspoon salt
1 teaspoon pepper
6 cups spinach
2 Tablespoons butter
olive oil
1 cup ricotta cheese
1 onion
1 cup of ground beef
salt and pepper to taste
1 teaspoon garlic powder
1 Tbsp parsley leaves/ finely chopped
Preparation:
Peel and wash the potatoes. Chop 3 potatoes to a thickness of 3 mm. Take a baking tray and put baking paper and then sprinkle Ementall cheese grated all over the baking tray. Start arranging the potatoes that you have cut so that they go over each other and cover the whole pan and add salt and pepper and then sprinkle with olive oil well over the potatoes. Bake at 180 degrees for 30 minutes.
Put one tablespoon of butter in the pan to warm up and then put the spinach to soften. As soon as the spinach softens, stir and add the ricotta cheese, stir for 1 minute, and set aside.
In another pan put butter 1 tablespoon butter to melt and pour finely chopped onion, when the onion got a brownish color minced meat and mix well the ingredients, and then add with, pepper, garlic powder, and parsley leaf
Now that the baked potatoes are done, coat the spinach and ricotta over it, equalize each corner, and flatten and then pour in the meat filling. Sprinkle with 1 cup of grated Emmental cheese per filling, and then roll together with the paper the longer part and make sure that the filling does not come out of the side. Bake at 160 °C for another 20 minutes. Buon appetito!
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