1 1/4 lbs lean ground beef, 1/4 lb thinly sliced bacon, 1 onion, 2 white bread slices, 1/4 lb Emmenthaler cheese (or Swiss), 1/2 cup pistachio nuts, 1 tsp grated lemon rind, 1/4 cup Mascarpone cheese, 2 eggs, 2 TBs vegetable oil, 1/2 cup grated Parmesan cheese, 1/2 cup dry white wine, 4 TBs butter, 2 tsp salt, pepper, cinnamon, nutmeg ( pinch each or more to taste), Italian parsley garnish, flour to coat
Peel and finely chop the onion. Coarsely chop bacon (it chops easier if slightly frozen). Dice the Emmenthaler in 1/2 inch cubes. Place the ground meat, onion, cheese, and lemon rind in a lg bowl and mix well with a wooden spoon. Preheat oven to 400 degrees. Shell and grind the pistachio nuts to a powder and add them to the mixture. Add the Mascarpone, Parmesan and eggs. Season with salt, pepper, and nutmeg. Mix all well and shape into oval medallions 1" - 2" high and approx 3"-4" long. Shaping will be sticky but flouring the hands eases the process. Coat the medallions with flour and fry both sides of these ovals in the oil on med heat and brown quickly. Turn these patties gently in the pan. Sprinkle the tops of each with a dusting of cinnamon powder.
Line a bake dish (approx 9x9) with 2 slices of white bread, tearing to fit the shape. When medallions are browned, put atop the bread, squeezing to fit each oval side by side and arranged satisfactorily to the pan’s shape. Flatten gently if necessary and bake 45 minutes. Remove foil and drain oil out. Dot the tops of each medallion with butter and place back in oven for another 15 minutes. Baste with any drippings from this pan, and at the end of cook time, add the wine to the sides of cook pan and around meat. When done, garnish with parsley and serve hot. Serves 8.