Spicy Minced Meat Roast

(*) Roast for a cake or pie dish of 1, 2Â1, 5 l capacity, enough for five to six people.

Dry the dried tomatoes on kitchen roll, then chop them into small cubes.

Heat the oil in a non-stick frying pan. Sauté the peperoncino, shallots and garlic in it for four to five minutes. Cool.

Put the mince in a large enough bowl. Mix the eggs and mustard well and add them, as well as the breadcrumbs, the shallot mixture, the freshly chopped kitchen herbs and the dried tomatoes. Season the mince with salt and pepper and mix very well with the dough hooks of the food processor or by hand. Season if necessary.

Butter the dish and dust it with a little flour. Pour the minced meat dough into it.

Bake the minced roast in the oven heated to 160 °C on the second rack from the bottom for fifty to sixty minutes.

Tip for small households, one person: halve the ingredients. Form two small loaves from the quantity and freeze the one minced roast unbaked. It can later be put in the cold stove while still frozen and baked at 180 degrees for thirty-five to forty minutes.

Our tip: It is best to use fresh herbs for extra flavor!

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