10Ingredients
80Calories
75Minutes

Ingredients

  • 14 tablespoons butter
  • 1 onion (peeled and finely diced)
  • 4 cloves garlic (peeled and finely chopped)
  • 1/3 cup pine nuts
  • 1/2 cup grated parmesan (finely)
  • 1 bunch parsley (finely chopped)
  • 12 ounces white bread (sliced, finely diced, about 10 cups)
  • 2 eggs (beaten)
  • 24 slices bresaola
  • 24 slices pancetta

Directions

  1. Preheat oven to 350°F. Thickly grease two 24-cup mini muffin pans. Heat the butter in a saucepan, and cook onions, garlic, and pine nuts over low heat for 5 mins. Remove from the stove and leave to cool.
  2. Mix bread, eggs, Parmesan, and parsley in a large bowl. Add pine nut mixture and incorporate using your hands. Season, and leave to rest for 15 mins.
  3. Fit slices of pancetta into the cups of one pan and slices of bresaola into the cups of the other. Press the slices down firmly to fit. Spoon filling into cups. Bake for 20 mins, one tray at a time. Remove from the oven, leave to cool, then use a knife to gently loosen muffins.
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NutritionView more

80Calories
Sodium11%DV260mg
Fat8%DV5g
Protein8%DV4g
Carbs1%DV4g
Fiber0%DV0g

PER SERVING *

Calories80Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat2.5g13%
Trans Fat
Cholesterol25mg8%
Sodium260mg11%
Potassium110mg3%
Protein4g8%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate4g1%
Dietary Fiber0g0%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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