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  • Barclay

Ester's tasty 'Pizza' minced meat recipe

Warm up over winter with this pizza-inspired minced beef recipe from Ester's kitchen and a robust bottle of Chianti.

Ingredients for 6 people

  • 1.2 kg of minced beef of the highest quality

  • 400-450g cow's milk mozzarella

  • capers in vinegar

  • a small clove of garlic

  • a litre of tomato puree of excellent quality

  • fresh basil leaves

  • fine salt

  • pepper

  • oregano

  • extra virgin olive oil


Preparation time: 20 mins

Cooking time: 30 mins

  • Preheat the oven to 200 degrees.

  • Cut the mozzarella into cubes.

  • Finely chop two tablespoons of drained capers and a peeled clove of garlic.

  • Put the minced beef in a non-stick or ceramic pan. Add fine salt and freshly ground pepper, the cubed mozzarella (leaving aside a handful for the final garnish) and the oregano. Mix everything with your hands to evenly distribute the seasonings.

  • When you are satisfied with the result, spread into the pan, working it softly with your fingertips without crushing it.

  • Pour the tomato puree evenly over the entire surface of the meat, diluting the bottom of the bottle with a little water.

  • Add the remaining mozzarella to the surface as garnish.

  • Season with a drizzle of extra virgin olive oil and place in the centre of the oven at 200 degrees for about 30-40 minutes.

  • When the surface has darkened slightly, remove from the oven and let it rest for a few minutes.

  • Divide into rectangles then serve, sprinkling with fresh basil leaves to garnish.

To serve

Accompany with a green salad or a mixture of boiled and chopped herbs (spinach, chard, turnips) sautéd for a few minutes in a pan with oil, garlic, salt and to finish a little chilli. To drink, this dish goes well with a

robust red wine or a bitter beer with double malt, quite cold. Buon appetito!


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