1 lb pork,with fat
1/2 lb boneless veal
1 lg onion, chopped
3 cloves garlic, minced
1 T butter
1 1/2 c spinach, chopped
3 T brandy
1 egg
1 1/2 T fresh basil
1 1/2 T fresh rosemary
1 T fresh thyme
1 1/2 t salt
1 1/2 t fennel seeds
3/4 t black pepper
6 sl bacon
3 eggs, hard boiled
1. Preheat oven to 350F.
2. In a food processor or meat grinder, grind pork and veal fine.
3. In a frying pan, saut onion and garlic in butter. Add spinach; cook
1 minute.
4. Transfer spinach mixture to a large bowl and stir in chopped meat.
Add brandy, egg, and all herbs and spices.
5. Fry a patty and adjust seasoning.
6. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch
loaf pan, letting slices hang over edges. Put half the meat mixture into pan. Put hard-cooked eggs, lengthwise, down center of meat. Add remaining meat mixture and wrap bacon across top. Cover pan with foil, set in a baking pan, and add water to come halfway up the pt.
7. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn,
about 1 1/4 hours.
8. Remove from oven and let stand, uncovered, for 30 minutes. Cover and weight evenly. Refrigerate 24 hours.
9. To serve, remove from pan and trim fat. Bring to room temperature.
Herb Roasted New Potatoes
4 Servings
20 sm red potatoes (or new
-potatoes)
1/2 c oil, clarified butter,
bacon fat (or animal fat)
1 T rosemary, basil or oregano
Salt
Black pepper
Heat oven to 400F. Scrub potatoes clean, remove any eyes and cut in
half. Place potatoes in a baking dish and pour oil or melted fat over them, toss to coat. Bake for 15 minutes, turn, bake for 10 minutes, sprinkle with herb of your choice, toss to coat and bake for another 10 minutes. Test with a fork to make sure it glides through. Season with salt and pepper to your taste.
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