Polpettone is translated to meat loaf. I have tried a lot of kinds of polpettone here but this one stands out. It requires more time & effort than the usual whirlwind dishes I am accustomed to but, I would say, every minute is well-worth the effort.
3 slices of sandwich bread
1/3 cup milk
250 grams (9 ounces) ground beef
250 grams (9 ounces) ground pork
1 tablespoon fresh parsley, finely chopped
1 small onion, grated or finely chopped
1/2 cup Parmesan, grated
1/2 teaspoon salt
1/8 teaspoon pepper
6 slices of cheese (Gruyere, Emmental or any other cheese)
6 slices of cooked ham
Extra virgin olive oil
1/3 cup white wine
- Step 1
Preheat the oven to 200 degrees C (395 degrees F).
- Step 2
In a small bowl, soak the bread in the milk then leave for a few minutes.
- Step 3
In a large bowl, mix the beef, pork, parsley, onions, Parmesan, the bread soaked in milk, eggs, salt and pepper. Mix them very well with your hands until the mixture becomes compact.
- Step 4
Divide the mixture in two to make two loaves if you don’t have a big cast iron pan to cook them in. Spread the mixture on a piece of parchment paper or strong aluminum foil. At the center, layer the cooked ham and cheese. You can also add more ham and cheese if you want.
- Step 5
Roll to close with the help of the parchment paper or aluminum foil.
- Step 6
Over medium – high heat, prepare a large cast iron pan with extra virgin olive oil until hot then roll out the polpettone from the paper to the pan carefully. Brown all sides.
- Step 7
Transfer the saucepan in the oven. After cooking for 15 minutes, pour the wine then cook for another 15 minutes or until the sauce is reduced by half.
- Step 8
Let it rest for about 10 minutes, slice then serve.