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A close up of beef stuffed with cheese, radicchio and porchetta on a plate with arugula at the side.
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Tramezzino di Carne (Stuffed Beef with Radicchio, Cheese and Porchetta)

Use the camera icon to toggle the step by step photos on and off. Ground beef stuffed with radicchio, Parmigiano cheese and slices of porchetta. Unbelievably delicious and perfect served with veg or salad.
Prep Time30 minutes
Cook Time10 minutes
chilling time1 hour
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Author: Emily Wyper

Equipment

  • Baking parchment
  • Rolling pin
  • Griddle pan or BBQ

Ingredients

  • 1 lb (450g) ground beef
  • 60 g Parmigiano Reggiano (10g/1/4 cup finely grated and 50g/1.7oz cut into slices)
  • 3 tablespoons fine breadcrumbs unseasoned
  • 1 large egg
  • 12 oz (350g) radicchio or chicory (see notes)
  • 3.5 oz (100g) Porchetta cut into thin slices
  • Salt and pepper
  • Olive oil

Instructions

  • Cut the radicchio in half, remove the thick white centre and set aside (you can use this in a salad or discard). Roughly chop the rest of the radicchio into medium-sized pieces and wash it well (photo 1 and 2).
    Two photos in a collage showing how to cut radicchio.
  • Pat the radicchio dry with kitchen paper. Preheat a pan on a medium heat and add around 1 tablespoon of olive oil. Add the radicchio; cook until just wilted. Transfer it to a sieve or colander and give it a gentle squeeze to remove any excess water. Let it cool completely (photos 3 and 4).
    Two photos in a collage showing the before and after of cooking radicchio in a pan.
  • Add the ground beef, egg, 3 tablespoons of breadcrumbs, 10g or ¼ cup of finely grated Parmigiano, and a good pinch of salt and pepper to a bowl. Mix until well combined (I usually do this with a clean hand) (photos 5 and 6).
    Two photos in a collage showing the beef mixture being mixed and what it should look like.
  • Lay out a sheet of baking parchment. Form the meat into a large ball and place in the middle of the sheet. Lay a second sheet of baking parchment on top and press down on the meat to flatten it (photos 7 and 8).
    Two photos in a collage showing how to roll out the beef in between baking parchment.
  • Use a rolling pin to roll the meat out into a rectangle shape around 11x15 inches. It should be quite thin (around 0.5cm or ¼ inch).
  • Remove the top sheet of baking parchment, then layer half of the porchetta on one side. Top with half of the radicchio and slices of Parmigiano cheese. Add the remaining radicchio on top of the cheese, followed by a final layer of porchetta (photos 9 and 10).
    Two photos in a collage showing how to stuff the beef with radicchio, porchetta and parmigiano.
  • Using the baking parchment, fold the beef over like a book directly on top of the filling. Press down across the edges as if you are sealing pastry. Uncover the beef and use a knife to trim the edges. Fold the baking parchment back over and wrap it around the beef. I like to use a layer of plastic wrap (cling film) on top to keep it tight. Let it firm up in the fridge for at least 1 hour (photos 11 and 12).
    Two photos in a collage showing how to fold the beef over and how to seal it.
  • Once chilled, remove the beef from the fridge and cut it into quarters (there should be two sealed edges and two open edges) (photos 13 and 14).
    Two photos in a collage showing how to wrap the beef then slice it after chilling.
  • Heat a griddle pan on a high heat (or use a BBQ) and cook the beef for around 3 minutes on each side until well charred and the cheese has melted. Serve with your choice of sides or salad (photos 15 and 16).
    Two photos in a collage showing how to cook the beef on a griddle pan.

Notes

  • Radicchio and chicory alternative - bitter greens are another good option. Once wilted, squeeze out any excess moisture before using.
  • Prep in advance - you can prep the beef in advance and store it in the fridge for up to 2 days. You can also freeze it (raw) for up to 3 months. Defrost fully before cooking.
  • Reheating - you can reheat the cooked beef on a tray in the oven (180C/350F) for about 10 minutes or until heated through. 

Nutrition

Calories: 467kcal | Carbohydrates: 9g | Protein: 34g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 700mg | Potassium: 688mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2020IU | Vitamin C: 6mg | Calcium: 264mg | Iron: 4mg
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