Wednesday, 12 October 2011

STUFFED POLPETTONE



Yesterday Niki was still at home, not feeling well yet. So I decided to spoil him with this stuffed polpettone, that he really enjoyed. Actually, we all did!! It's very quick to make, but if you want to save time, you can make it the day before and put in the fridge overnight, so on the day you just have to cook it. Buon appetito!

Ingredients for 4/5 people:

200 gr minced pork
200 gr minced chicken or veal
(but if you prefer, you can use just 400 gr of minced pork)
4 slices of bread
1/2 glass milk
1 medium egg
20 gr grated parmesan
a small bunch of flat leaf parsley , finely chopped
100 gr honey roasted ham
100 gr cheese (italian fontina works vey well)
20 gr butter
salt
pepper

Preheat the oven to 180ºC.

Soak the bread in the milk. Set aside.

In a large bowl, mix together the parsley, the minced meat, and the Parmesan.

Break in the egg and mix in. Season with salt and freshly ground pepper. Drain the soaked bread and mix into the mixture.

Place the mixture in a roasting tray lined with baking parchment.

Flatten out the meat over the tray and place on it the cheese cut into pieces or slices and the slices of ham. Close the polpettone paying attention not to pull out the stuffing and shape it into an oval-shaped meatloaf.

You can add some potatoes cut into small chunks and season them with some olive oil, salt and rosemary (better to boil them first for a few minutes-already cut- otherwise they won't be ready in 30 minutes).

Bake for 30/35 minutes.

Once the polpettone has completed cooking let it cool down slightly. Slice it and serve it with the potatoes and, if you like, some salad leaves.

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