A special and incredibly delicious recipe from our travels in Veneto: beef stuffed with radicchio, Parmigiano and thin slices of porchetta, grilled to perfection. It pairs beautifully with grilled vegetables, a simple salad or roast potatoes.
This is one of those recipes I’m thrilled to share — I haven’t seen it elsewhere, and it’s one I’ll come back to time and again. It’s inspired by the tramezzini sandwiches of Veneto, but reimagined as a meat-stuffed dish: ground beef seasoned and pressed thin, then layered with wilted radicchio, slices of Parmigiano and porchetta before being sealed and grilled.
Tramezzini are typically white bread sandwiches filled with various ingredients and are very popular in the Veneto region. The version we discovered — Tramezzino di Carne — swaps bread for seasoned ground beef that acts as an outer shell, enclosing a flavorful filling that melts and melds as it cooks.
Ingredient notes
- Radicchio – this can be hard to find outside specialist shops. Several chicory varieties, red or white, work well as substitutes. Bitter greens can also be used; if you choose greens, cook them until just wilted and squeeze out excess moisture so the filling stays compact.
- Porchetta – thinly sliced porchetta gives an aromatic, herb-forward flavour. If unavailable, substitute with a quality Italian-style ham, either plain or herb-seasoned.
- Parmigiano Reggiano – used both grated to season the meat and sliced for the filling. Good quality Parmigiano adds saltiness and depth.
- Breadcrumbs – use fine, unseasoned breadcrumbs to help bind the beef mixture. Any neutral, fine breadcrumb will work.
A quick note on tramezzini
Traditional tramezzini are often cut into triangles, but for Tramezzino di Carne the beef is easier to handle when formed into rectangles. Rectangular cuts give you two sealed edges to keep the filling contained; triangular portions can be trickier to seal and cook without losing the filling.
What to serve it with
Serve the stuffed beef with roast potatoes, grilled zucchini or other charred vegetables, and a simple salad of arugula with lemon and olive oil. The bitter radicchio and salty cheese pair well with bright, acidic sides.
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 (450g) ground beef
- 60 g Parmigiano Reggiano (10g finely grated + 50g sliced)
- 3 tablespoons fine breadcrumbs, unseasoned
- 1 large egg
- 12 oz (350g) radicchio or chicory (see notes)
- 3.5 oz (100g) porchetta, thinly sliced
- Salt and pepper
- Olive oil
Instructions
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Cut the radicchio in half and remove the thick white centre. Roughly chop the remaining leaves into medium pieces and wash well.
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Pat the radicchio dry with kitchen paper. Heat a tablespoon of olive oil in a pan over medium heat and cook the radicchio until it wilts. Transfer to a sieve and press gently to remove any excess water. Allow it to cool completely.
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In a bowl combine the ground beef, egg, breadcrumbs, 10g finely grated Parmigiano and a good pinch of salt and pepper. Mix until well combined — using clean hands works best.
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Lay a sheet of baking parchment on the work surface. Form the meat into a ball in the centre, place a second sheet on top and press to flatten. Use a rolling pin to roll the meat into a rectangle about 11×15 inches and roughly ¼ inch (0.5cm) 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 slices of Parmigiano. Repeat with the remaining radicchio and porchetta to build two layers of filling.
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Fold the meat over the filling using the parchment, pressing the edges together firmly to seal them like pastry. Trim the edges with a knife if needed. Re-wrap the beef in parchment and cling film to keep it tight. Chill in the fridge for at least 1 hour to firm up.
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Remove from the fridge and slice into quarters so each piece has two sealed edges. Heat a griddle pan or barbecue to high and cook the slices for about 3 minutes per side, until nicely charred and the cheese has melted inside. Serve hot with your chosen sides.
Notes
- Radicchio alternatives: red or white chicory and other bitter greens work well. Make sure greens are well wilted and squeezed dry before using.
- Prep ahead: prepare and chill the beef up to 2 days in advance, or freeze raw portions for up to 3 months. Thaw fully before cooking.
- Reheating: reheat cooked pieces in a 180°C / 350°F oven for about 10 minutes until warmed through.
Helpful info for all recipes
- Extra virgin olive oil is used throughout unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes were tested using a fan (convection) oven; timings may vary with different equipment.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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