Left Continue shopping
Your Order

You have no items in your cart


Beef pocket stuffed with eggs, herbs and ham

Tasty second courses: the stuffed pocket recipe

Recipes with stuffed meat are always super imaginative and give free rein to our imagination and allow us to combine many tasty ingredients. Whether they are products we have in the fridge to finish and combine, whether they are gourmet or organic products, the filling - or filling - is always a wonderful combination of love and imagination.

Today we propose a recipe for a delicious second course of meat, easy to prepare and often present on the tables of all Italians: stuffed beef spinach or pocket. Spinacino or pocket is a famous cut of beef located near the walnut and is not very easy to find. Spinacino or Tasca, across the Channel, is also called tri tip, bottom sirloin or colita de cuadril if it accompanies an asado: the world of BBQ.

In Italy, however, spinach is also known as pocket because it is often used for the preparation of stuffed pocket and for other recipes for stuffed roasts, stuffed rolls or meatloaves.

We can find many versions of this recipe, beef pocket with minced meat, beef pocket with spinach, beef pocket stuffed with omelette or even with pork and apples. Our proposal combines good beef with eggs, herbs and ham, three ingredients that we can find in every Italian cuisine. The eggs give body, the ham the fine taste and the herbs that saline taste that only garden products can give.

Well, let's get started!

Pocket filled with eggs, herbs and ham

Stuffed spinach ingredients

  • 1 kg of beef nut, pocket or baby spinach
  • 100 g of herbs or chard
  • 80 g of cooked ham
  • 80 g of breadcrumbs (or loaf of bread)
  • 40 g of Parmigiano Reggiano
  • 1 hard boiled egg
  • 1 sprig of rosemary and thyme
  • 1 white onion
  • a few fresh bay leaves
  • Salt and Pepper To Taste
  • EVO oil to taste
  • meat broth to taste

Spinach procedure stuffed with eggs, ham and herbs

First, let's prepare our pocket. We insert the knife along the length of the cut and make a clean incision but not too deep and without going through to the other side - in fact we are making a pocket - we therefore try to stay about 1 cm from the edge.

Let's now prepare the ingredients for the filling. If we want to do everything at the same time, we will have to prepare the meat broth in advance. We also boil the egg so that it becomes hard-boiled - it will take about 9 minutes. In the meantime, lightly fry the chard and the ham cut into squares in a pan with some oil and chopped onion. Remove from heat and let cool.

Now, mix the beets and ham with the breadcrumbs, the thyme leaves, the grated Parmesan, salt and pepper and a drizzle of oil. Let's create a nice homogeneous mixture so that all the ingredients are well distributed in the crumb.

It's time to stuff our pocket, we put the filling trying to insert our shelled hard-boiled egg in the center. If the cut of meat is particularly large, we can also add two eggs so that we all have a nice scenic slice. Let's try not to fill the spinach too much so that the tying phase is easier. We use kitchen twine and a large needle and close all the flaps of our pocket.

Well, now let's move on to cooking. We oil a baking tray and place the scattered rosemary leaves. We put our stuffed pocket and season the outside with salt, pepper and add a small glass of meat broth.

Bake in fan mode at 180° and cook for at least 1.5 hours. We keep our pocket checked and turned, taking care to brush with the cooking juices and, if it dries out too much, adding a ladle of broth from time to time.

Once cooked, we take out the pan, take our stuffed spinach and let it rest for 5 minutes so we can cut it precisely. Let's now cut some nice thick slices so that you can see all the filling and that there is part of the hard-boiled egg. Serve hot with the cooking juices from the pan and some mashed potatoes as an accompaniment.