Mediterranean Minced Meat Roast with Feta Cheese, Sage and Thyme

Cut the Brussels sprouts a little bit small at the bottom. Remove the outer leaves and make a cross cut on the stem. Blanch in lightly salted water to the point. Drain cold, drain and cut in half lengthwise.

Remove the skin from the garlic and finely dice. Rub the mushrooms well with a paper towel, dice and fry briefly in hot olive oil. Remove the seeds from the peppers, clean them and cut them into small cubes. Clean the young onion and cut into rolls.

Cut the ciabatta into cubes, soak in milk and then squeeze well. Cut the feta cheese into cubes as well. Remove the peel from the onion, finely dice it and put half of it aside. Add all the ingredients, except the feta cheese, to the minced meat. Grate the thyme and add the pine nuts, eggs and chili flakes. Season with salt and pepper, mix everything together well.

Finally, gently fold in the feta cheese and on a wet work board, shape the mixture like a loaf. Heat a frying pan with olive oil. Fry the garlic with a little bit of onion and the sage leaves*. Put the minced roast on top and pour brown veal stock.

Cook in the oven at about 170 °C for 35 to 40 minutes. Sauté the Brussels sprouts with the remaining onion in hot olive oil. Season with pepper, nutmeg, salt and add the Parmesan cheese.

Cut the minced roast into slices and arrange on a plate.

The sauce

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