Chicken from the Town of Avellino
1 pound ground beef
1 pound ground pork
2 cups plus 3 tablespoons fresh bread crumbs
1 cup grated pecorino romano
3 large eggs, lightly beaten
Salt and freshly ground black pepper
8 ounces baby spinach, washed and spun dry
2 carrots, cut lengthwise into 6 slices each
3 tablespoons all-purpose flour
6 slices prosciutto di parma
6 slices provolone
2 sprigs rosemary
1 cup water
1/2 cup extra virgin olive oil
In a large bowl combine pork, beef, 2 cups of the bread crumbs, the pecorino, eggs, and salt and pepper to taste. Mix gently but thoroughly with your hands. Cover and refrigerate. Preheat the oven to 400 degrees.
Bring 6 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Dip the spinach in the water just to wilt them; immediately remove. Add the carrots to the boiling water and cook for 10 minutes, then drain and set aside.
Combine the flour with the remaining 3 tablespoons bread crumbs and heavily dust a wooden board or other work surface with the mixture. Pat the meat mixture into a 1/2-inch-thick rectangle about 16 inches by 6 inches on the dusted board. Lay the spinach leaves over the meat, leaving a 1-inch border on the short sides. Lay the carrot slices over the spinach, lengthwise down the rectangle, then layer the prosciutto and provolone over the carrots. Starting from a long side, roll the meat up into a roll, making it as compact as possible; it should be about 16 inches long. Dust the outside with flour.
Place the loaf on a rack in a broiler pan. Put the rosemary under the rack and pour the water into the pan. Pour the olive oil down the length of the loaf. Bake for 1 hour, or until the loaf reaches an internal temperature of 165 degrees.
Transfer the loaf to a cutting board. Pour the pan juices into a saucepan and bring to a boil. Season with salt and pepper to taste.
Slice the meat loaf into 1-inch-thick slices and arrange on warmed plates. Drizzle with the sauce, and serve.