STUFFED TULIPS
Gianluca Galliera
Gluten-free
Menù Ingredients
300 g (3 slices) slices of pork loin
100 g mixed minced meat
20 g Parmigiano Reggiano cheese
3 slices scamorza cheese
to taste radicchio variegato
For 3 tulips
Mix the mince with the flakes, the Parmigiano Reggiano, the Grancrema of artichokes, the Grancrema of smoked scamorza cheese and adjust the taste with the salt with herbs. Make 50 g meatballs, cover them with the scamorza cheese and then with the pork loin slices. Make a cross on the meat and on the Scamorza cheese and open four petals. Put a “Nostralina” olive in the middle of the meatball.
Advice of the butcher
cook in a frying pan or in the oven for 20 minutes at 180°C adding white wine.
