Chianti Roast

For the minced meat with Chianti, pour the Chianti over the bread cubes and leave to soak for a while. Mix the minced meat, eggs, pine nuts, feta cheese, caper berries, salt, pepper, garlic and rosemary with the soaked bread cubes. Season to taste, add seasoning if necessary, and let stand for about 10 minutes.

Brush a roasting pan with oil. Line the greased dish with slices of prosciutto. Let the slices hang over the edge. Now pour the minced mixture into the mold, press it down well and fold the overhanging prosciutto slices up so that the roast is now completely enclosed in prosciutto.

Bake in the oven preheated to 180°C, covered with aluminum foil, for about 20 minutes. Then remove the foil and roast for another 30 minutes. Afterwards let it cool down a little bit, take it out of the baking pan and cut it open.

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