Italian Meat - Pork, Ham and Sausage Recipes - Olive Loaf (Pagnotta di Olive) Recipe

Ingredients

• 350 g/12 oz/3 cups minced (ground) pork

• 275 g/10 oz lean bacon rashers (slices), rinded and minced

• 50 g/2 oz/1 cup breadcrumbs

• 2.5 ml/1/2 tsp chopped fresh sage

• 5 ml/1 tsp chopped fresh basil

• Salt and freshly ground black pepper

• 1 egg beaten

• 10 olives, stoned (pitted) and sliced

• 3 hard-boiled (hard-cooked) eggs

• 2 slices Prosciutto

---

Method:

1. Mix the pork, minced bacon, breadcrumbs, sage, basil, salt and pepper in a large bowl and stir in the egg and olives.

2. Knead the mixture together and spoon half of the meat into a loaf tin (pan). Slice the hard-boiled eggs and arrange in a row on the top.

3. Cover with the remaining meat mixture and press down firmly with the back of a spoon. Lay the ham slices over the top.

4. Cover with foil and place the tin in a large roasting tin half-filled with hot water.

5. Bake at 180°C/350°F/gas mark 4 for 1 hour. Remove the tin from the oven and pour off the fat from the meat loaf.

6. Remove the foil and return to the oven for 10 minutes to brown the top.

7. Remove the tin from the oven and again cover the loaf with the foil. Allow to cool. Chill for 1 hour before slicing.