Meat loaf and radicchio

06727 TILE and RADICCHIO INGREDIENTS 4 PEOPLE 400 g of veal or Turkey, 50 g of spinach, 200 g of veronese radicchio rosso, 2 eggs, 1 tablespoon parsley, 1 stalk of celery, carrot, 1/2 onion, salt and pepper, 20 g breadcrumbs, 20 g of Parmesan cheese for the sauce: 3 anchovy fillets in oil, 4 Tablespoons extra-virgin olive oil, 2 tablespoons vinegar, 1/2 teaspoon breadcrumbs Browned PROCEDURE the anchovy fillets in oil for a few minutes, add the vinegar and the breadcrumbs and stir well.

Keep it aside.

Grate bread and cheese.

Chop the spinach and radicchio.

Combine all ingredients and with greasy hands of oil given the shape of a tile.

Place the tile on parchment paper and wrap it.

Cook in a quart and a half of water with salt and herbs (celery, carrot, parsley and onion) for 30 minutes.

Meanwhile, prepare the sauce: well emulsified the oil with the vinegar, then heat in a small pan and add the finely chopped anchovy fillets, sprinkle with the breadcrumbs and saute for a few minutes.

Served on a serving dish surrounded by radicchio leaves and covered with the sauce.