Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground pork
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 large red bell peppers, roasted and sliced
- 2 large onions, sliced
- 2 tbsp olive oil
Special equipment needed:
- Large mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, breadcrumbs, grated Parmesan cheese, chopped parsley, salt, black pepper, smoked paprika, and cayenne pepper. Mix well.
3. Grease a baking dish with olive oil.
4. Spread half of the meat mixture in the bottom of the baking dish.
5. Layer the roasted red peppers and sliced onions on top of the meat.
6. Cover the vegetables with the remaining meat mixture, pressing down to make sure it's evenly distributed.
7. Drizzle the top of the meat with olive oil.
8. Cover the baking dish with aluminum foil and bake for 1 hour.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is browned and the internal temperature of the meat reaches 160°F.
10. Let the pitina cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 27g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 1040mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 5g
Protein: 28g
Substitutions for ingredients:
- Ground lamb or turkey can be substituted for the ground beef or pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of roasted or grilled vegetables can be used in place of the red peppers and onions.
Variations:
- Add chopped sun-dried tomatoes or olives to the meat mixture for extra flavor.
- Use different herbs, such as thyme or oregano, instead of parsley.
- Top the pitina with crumbled feta cheese before baking.
Tips and tricks:
- Make sure to press the meat mixture down firmly to prevent air pockets from forming.
- Let the pitina cool for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover pitina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pitina in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pitina on a platter with a sprinkle of chopped parsley and a drizzle of olive oil.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Crumbled feta cheese
- Sliced black olives
Pairings:
- Serve the pitina with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the pitina is too dry, add a splash of milk to the meat mixture before baking.
- If the top of the pitina is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the internal temperature of the meat reaches 160°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pitina is a traditional dish from the Friuli region of Italy, made with ground meat and spices.
Flavor profiles:
- Savory, smoky, slightly spicy
Serving suggestions:
- Serve the pitina warm or at room temperature.
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Region: Slovenian