Summary

Ingredients

• g 1,500 minced meat, half & half
• 150 g Parma ham
• 200 g cheese, rated Emmentaler
• 1 head broccoli
• 1 glass capers, small
• 70 g olives, reen, pitted
• 2 egg (s)
• 4 tablespoon breadcrumbs
• 1 tablespoon flour
• 1 can tomato (s), peeled
• salt and pepper

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Instructions

1. Cut the broccoli into florets and blanch in salted water. To let it cool down.
2. Chop the ham very finely in the food processor. Mix the meat, ham, 100 g Emmentaler cheese, half a glass of capers and the rest of the ingredients (except tomatoes) together, season with salt and plenty of pepper.
3. Grease a springform pan well. Cover with half of the meat mixture and press down well. Spread the broccoli on top and then put the rest of the meat on top and press down well.
4. Bake in the preheated oven to 180 ° for about an hour. In between puree the tomatoes and reduce in a pan with a little olive oil. Season well, add herbs if desired. Chop or halve the olives.
5. Now take the meat cake out of the oven. Sprinkle the tomato sauce, olives, the rest of the capers and the rest of the Emmentaler on top. Leave the cake back in the oven for 20-30 minutes.
6. Caution: When the springform pan is opened, residual liquid will flow out.