A very special and unbelievably delicious recipe we discovered during our travels in Veneto. Ground beef is seasoned, rolled thin, then layered with radicchio, Parmigiano slices and thin porchetta, then grilled. It’s fantastic served with grilled vegetables, a crisp salad or roasted potatoes.
I’m excited to share this recipe because it’s one I haven’t seen anywhere else and it’s become a favourite I’ll return to again and again.
Tramezzini are simple white bread sandwiches popular in Veneto, usually triangular. Tramezzino di Carne takes that idea and turns it into a meaty, savoury delight: seasoned ground beef is mixed with breadcrumbs, egg and grated Parmigiano, then flattened and filled with radicchio, Parmigiano slices and thin porchetta.
The result is rich, slightly bitter from the radicchio, salty from the cheese and porchetta, and perfectly smoky when cooked on a hot griddle or barbecue. Below are notes on specific ingredients and suitable substitutions if you cannot source exactly what we used.
Ingredient notes
- Radicchio: This is the most distinctive ingredient and may be harder to find outside specialist shops. Other types of chicory—red or white—or other bitter greens work well as substitutes. If you use leafy bitter greens, cook them until just wilted and squeeze out excess moisture so the filling does not become soggy.
- Porchetta: Thinly sliced porchetta adds herbaceous, porky flavour. If porchetta is not available, a good-quality Italian-style ham—plain or herbed—makes a suitable replacement.
- Parmigiano Reggiano: Used both grated into the meat mixture and sliced for the filling. True Parmigiano adds a nutty, salty depth but a similar hard Italian cheese can be used if necessary.
- Breadcrumbs: Use fine, unseasoned breadcrumbs to help bind the meat mixture. Any fine, neutral breadcrumbs are fine.
A quick note on tramezzini
Traditional tramezzini sandwiches are often cut into triangles, but for this stuffed beef version rectangles are easier to manage. Cutting into rectangles gives two sealed edges that help keep the filling inside during cooking. If you cut into triangles you may find the filling more likely to escape while grilling.
What to serve it with
This stuffed beef is excellent with roast potatoes, grilled zucchini or other grilled vegetables, and a simple side salad of arugula dressed with lemon and olive oil. The bitterness of the radicchio pairs especially well with bright, acidic dressings.
More Italian beef recipes to try
Antipasti
Classic Beef Carpaccio
Mains
Italian Beef Ragu – A Classic Recipe
Mains
Italian Beef Braciole (Braciole al Sugo Pugliesi)
Italian Ragu and Stews
Italian Beef Stew with Potatoes (Spezzatino di Manzo)
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Tramezzino di Carne (Stuffed Beef with Radicchio, Cheese and Porchetta)
By Emily
Equipment
- Baking parchment
- Rolling pin
- Griddle pan or barbecue
Ingredients
- 1 lb (450 g) ground beef
- 60 g Parmigiano Reggiano (10 g finely grated for the mix, 50 g cut into thin slices for the filling)
- 3 tablespoons fine breadcrumbs, unseasoned
- 1 large egg
- 12 oz (350 g) radicchio or chicory (see notes)
- 3.5 oz (100 g) porchetta, thinly sliced
- Salt and freshly ground black pepper
- Olive oil for cooking
Instructions
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Cut the radicchio in half and remove the thick white core (save it for a salad or discard). Roughly chop the remaining leaves into medium pieces and wash thoroughly.
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Pat the radicchio dry with kitchen paper. Heat about 1 tablespoon of olive oil in a pan over medium heat, add the radicchio and cook just until wilted. Transfer to a sieve and press gently to remove excess water. Allow to cool completely.
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In a mixing bowl combine the ground beef, egg, 3 tablespoons breadcrumbs, the 10 g (¼ cup) finely grated Parmigiano, and a generous pinch of salt and pepper. Mix until evenly combined; using clean hands works well to bring everything together.
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Place a sheet of baking parchment on your work surface. Shape the meat mixture into a ball and put it in the centre of the parchment. Cover with a second sheet of parchment and press down, then roll with a rolling pin to create a rectangle roughly 11 × 15 inches and about ¼ inch (0.5 cm) thick.
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Remove the top sheet of parchment. On one half of the meat rectangle layer half the porchetta, then half the cooled radicchio, and add slices of Parmigiano. Add the remaining radicchio and finish with the final porchetta layer.
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Using the parchment lift and fold the meat over the filling like closing a book. Press the edges firmly to seal, trim any uneven edges with a knife, then wrap tightly in parchment and cling film. Chill in the refrigerator for at least 1 hour to firm up.
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After chilling, remove the wrapped meat and cut it into quarters. Each piece should have two sealed edges and two open edges; this makes them easier to handle on the griddle.
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Heat a griddle pan or barbecue to high. Lightly oil the surface and cook each portion for about 3 minutes per side, or until well charred and the cheese inside has melted. Serve immediately with roasted potatoes, grilled vegetables or a simple green salad.
Notes
- Radicchio alternatives: Use other bitter greens or chicories if radicchio is unavailable. After cooking, squeeze out excess moisture before assembling.
- Make ahead: You can prepare the stuffed beef up to two days in advance and keep it refrigerated, or freeze the raw assembled rolls for up to three months. Thaw completely before cooking.
- Reheating: Reheat cooked portions in a 180°C (350°F) oven for about 10 minutes or until warmed through.
Helpful Info for All Recipes
- Extra virgin olive oil is used in most recipes unless otherwise stated.
- All vegetables are assumed medium-sized unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition information is approximate and intended as a guide.
Nutrition
Approximate per serving: Calories: 467 kcal | Carbohydrates: 9 g | Protein: 34 g | Fat: 32 g | Saturated Fat: 13 g | Sodium: 700 mg
Nutrition information is automatically calculated and should be used as an approximation only.
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