Meat Loaf Ss La Toscana with Vegetable Topping

Mix the minced meat with egg yolk, breadcrumbs, salt, garlic, pepper, marjoram and rosemary, then rest a little.

Cut the zucchini and carrots into fine sticks, 5 cm long. Heat a little olive oil in a frying pan and sauté the vegetable sticks briefly.

Form small, high loafs from the mince mixture and wrap them with slices of smoked bacon. Fry on both sides in olive oil, then keep warm.

Mix flour with sour cream and add to the roast. Add a little stock, season to taste and cook until reduced.

In a large saucepan, boil enough water with salt and 1 tbsp olive oil, cook pasta according to package directions.

Place the mozarella slices on top of the meat loaves, evenly distribute the vegetable sticks on top and heat briefly one more time.

Drain the cooked pasta and form pasta nests on plates using a two-pronged fork. Arrange decoratively with sauce and baked loaves, sprinkle with chives. Garnish with fruit.

Drink: Stiegl Gold Bräu

Erwin Berger, 8052 Graz

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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