I went to a lovely lady's house last week and she prepared a storm of gluten free delights: meatloaf, salad, tomatoe long beans, cheese and walnuts (and there was pizza for the gluten tolerent). As usual she served up strong coffee and varieties of decadent chocolate and light sponge cake accompanied by engaging banter. I love my bacci notes hidden in the chocolate wrapper. Each time I go, I learn a new recipe, and this is a handy one to know although I have guestimated the quantities.
500g pork (can top up with beef if preferred)
1 onion, grated
1 small tub good ricotta cheese
1 small handful romano cheese
1 small pat of butter, cut into small chunks
4 boiled eggs, whole
Preheat the oven to 180c.
Place the meat, onion, ricotta and romano cheese into a bowl and knead well until a sausage consistency.
Spread the mixture out over baking paper and place the boiled eggs in a row and roll up like sushi, ie bring up the baking paper etc.
Unwrap the log and place on the baking tray, place the butter along the top of the log.
Bake for 1 hour.
When you will slice it will be like slicing open a scotch egg, pretty rounds of meat surrounded eggs.