1 hour and 30 minutes

pork sausage meat, 7.5 oz
veil sausage meat, 11.5 oz
pork sausage, 2
eggs, 3
grated Parmigiano Reggiano, 2 teaspons
endive, 3.5 oz
corn, 2 tablespoons
mozzarella, 3.5 oz
ricotta, 3.5 oz
extra virgin olive oil, to taste
salt, to taste
pepper, to taste
cornflour, to taste


Wash and peel the outer leaves of the endive and leave to dry off before chopping together with the corn. Mix the sausage meat without the skin in a bowl, together with two eggs, the ricotta and Parmigiano Reggiano. Season with salt and pepper to taste.
Cut up the endive and the mozzarella and leave to drain.
Put the sausage and meat mix on a sheet of foil and spread out into the shape of a rectangle with the aid of a sheet of baking parchment.
Grease the baking tray with butter and flour and pour in the mixture, leveling it off well.
Place the endive and mozzarella in the middle, keeping away from the edges and close it up in the shape of a sweet with the foil. Place the giant meatball in the dripping-pan of the oven.
Close the oven door and pre-heat top and bottom to 190 degrees.
Cook for the first 30 minutes, then remove from the foil and brush with beaten egg and dust with cornflour.
Finish cooking for another 30 minutes until golden brown.

Thanks to Angolo zuccherino.