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
Method
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!
