Meat Stuffed with Ricotta and Talos

Meat Stuffed with Ricotta and Talos

Meat Stuffed with Ricotta and Talos

Ingredients:

– 1 cup spinach
– 1 cup (tea) stalks of spinach
1/2 cup ricotta
– 1/2 cup (tea) flour
– Salt to taste
– 1 egg unit
– 700 g bovine breast
– Salt to taste
– 2 tablespoons oil
– Oregano to taste
– Rosemary to taste
– 2 tablets broth
– 3 cups (tea) water
– 1 cup red wine

Method of preparation:

Chop the spinach and stems. Add the stuffed ricotta, the
thread, salt and slightly beaten egg. Mix to form a
homogeneous mass. Reserve. Season the breast with salt, oil, oregano
and rosemary and drill it in the direction of length. Fill the meat with
the spinach dough and string tie to model the piece of spinach.
beef. Put in pressure cooker with the stock broth, water and
Red wine. Cook until tender. If necessary, add more water
hot. Remove the string and cut into slices.




Tip: Spinach is rich in vitamin A. One cup (tea) of cooked spinach
is sufficient to meet the daily need of a healthy adult individual.