Polpettone Recipes

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POLPETTONE WITH HARD BOILED EGGS (ITALIAN MEATLOAF)



Polpettone with Hard Boiled Eggs (Italian Meatloaf) image

Polpettone with Hard Boiled Eggs is my mom's delicious Italian style meatloaf filled with hard boiled eggs and cheese for a beautiful presentation. The perfect family dinner delicious any time of year!

Provided by Nadia Fazio

Categories     Main Course

Number Of Ingredients 15

1 kg ground meat trio (veal, beef and pork) (just over 2 pounds)
1 1/2 cups crumb from day old bread (torn into small pieces)
1/4 cup milk
1/2 cup grated Parmigiano cheese ((or combined Parmigiano and Pecorino Romano cheeses))
1/4 cup fresh parsley (chopped)
2 large eggs
1 small garlic clove (finely minced)
1 tsp salt
1/4 tsp freshly ground black pepper
4 large hard boiled eggs
1 1/2 cups mozzarella or Caciocavallo cheese (grated or sliced thinly)
6 slices pancetta ((about 60 grams))
500 grams potatoes, peeled and cubed ((just over 1 pound))
2 tbsp olive oil
salt and pepper (to taste)

Steps:

  • In a small sauce pan bring 4 eggs and a generous amount of salt to a boil. Lower to a simmer and cook for 10 minutes. Set aside to cool before peeling.

Nutrition Facts : Calories 894 kcal, Carbohydrate 36 g, Protein 52 g, Fat 59 g, SaturatedFat 22 g, Cholesterol 343 mg, Sodium 1175 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

POLPETTONE WITH SPINACH AND PROVOLONE



Polpettone With Spinach and Provolone image

Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive. It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share). But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States. Made from a mixture of meats and stuffed with spinach, herbs, cheese and mortadella, this moist, savory version is almost like a pâté or terrine, but easier to execute. It is delectable hot or cold. Learn how to assemble the polpettone with this step-by-step tutorial. You can find more of our meatloaf recipes here.

Provided by David Tanis

Categories     dinner

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 cup cubed day-old bread, crusts removed
1 cup heavy cream
1 pound ground beef
1 pound ground pork
1 pound ground veal or turkey
1 tablespoon kosher salt
1/2 teaspoon coarsely ground black pepper
Pinch of cayenne
1/4 teaspoon grated nutmeg
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
2 teaspoons chopped sage
1 tablespoon chopped parsley
3 ounces grated Parmesan, about 1/2 cup
2 eggs, lightly beaten, plus 3 (8-minute) hard-boiled eggs, peeled, for filling
1/4 pound thinly sliced mortadella or prosciutto
1 pound spinach, briefly blanched, roughly chopped and squeezed dry
3 ounces provolone or caciocavallo, sliced 1/8-inch thick
1 cup fine dry bread crumbs, preferably homemade

Steps:

  • Put bread cubes in a small bowl, cover with cream and set aside to soak until softened, about 10 minutes.
  • Put beef, pork and veal in a mixing bowl. Season with salt, pepper, cayenne, nutmeg, rosemary, thyme, sage and parsley. Add Parmesan and, using hands, knead seasoning into meat. Combine soaked bread (and any remaining cream) with beaten eggs, then pour mixture over seasoned meat and knead until well combined.
  • Heat oven to 350 degrees. Line a 12-by-18-inch baking sheet with parchment or foil. Press ground meat mixture evenly over parchment to make a flat rectangle slightly smaller than the baking sheet. Top with slices of mortadella. Scatter cooked spinach evenly over mortadella. Break provolone slices into rough pieces and distribute over surface. Finish with hard-cooked egg chopped into chunks.
  • Using parchment to help, roll the meat into a long cylinder with filling on the inside. With the long side facing you, first lift parchment and use it to roll meat to the center, pressing down to keep it in place. Then lift parchment on the opposite long side, bringing meat just past the center to overlap itself slightly. Pinch the "seam" of the meat together to keep filling in place. Sprinkle with half the dry crumbs. You will now have a cylinder approximately 15 inches long. Twist ends of parchment to firm the mixture, then transfer to a deep-sided baking dish or roasting pan, and place it seam-side down. Carefully remove and discard parchment. With hands, press firmly to form cylinder into a long loaf with rounded ends. Dust top and sides with remaining bread crumbs. (The polpettone may be prepared to this point several hours, or up to 24 hours, in advance; keep refrigerated and bring to room temperature before baking.)
  • Bake for 40 to 45 minutes, until internal temperature is 140 degrees. Let rest for 10 minutes and cut into 1-inch-thick slices and serve. (Alternatively, cool to room temperature and refrigerate for up to 3 days. If serving cold, cut thinner slices.)

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 43 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 19 grams, Sodium 599 milligrams, Sugar 2 grams, TransFat 1 gram

POLPETTONE STUFFED WITH EGGPLANT AND PROVOLONE



Polpettone Stuffed With Eggplant And Provolone image

Polpettone might be thought of as meatloaf, but the vegetable stuffing transforms it into something much juicier and more complex.

Provided by Mark Bittman

Categories     roasts

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 1/4 pounds eggplant, unpeeled
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
3 whole garlic cloves
5 small ripe tomatoes or 5 whole canned tomatoes
Salt and freshly ground black pepper
1/2 cup chopped fresh basil
10 ounces bread, crusts removed
About 1 cup whole milk
3 1/2 ounces (3 cups) grated Parmesan
2 large eggs
14 ounces ground veal
10 ounces ground pork
7 ounces smoked provolone, grated

Steps:

  • Preheat the oven to 350. Oil a 10-inch-long roasting pan, and line with parchment.
  • Cut the eggplant into small pieces. Heat a large heavy skillet over medium-high heat until hot. Stir in 1/4 cup of the oil, then add half the eggplant and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer the eggplant to a paper-towel-lined platter, and cook the remaining eggplant with 1/4 cup of the oil; transfer to the platter.
  • Add the remaining 2 tablespoons of oil to the skillet along with the garlic cloves and cook, stirring occasionally, until golden, about 4 minutes. Chop the tomatoes, and add to the skillet with a large pinch of salt and some pepper, and cook until their juices have evaporated, about 3 minutes. Stir in the basil and reserved eggplant, then remove the skillet from the heat. Discard the garlic, and season with salt to taste.
  • Tear the bread into pieces and place in a bowl, then cover with the milk and let stand for 5 minutes. Squeeze the bread, and discard any excess milk; whisk in the Parmesan and eggs with the bread, along with a pinch of salt and pepper. Add the meats, combining well with your hands.
  • Place a piece of parchment paper on a work surface. Using your hands, pat the meat mixture into a 10-by-8-inch rectangle (about 3/4 inch thick). Spread the eggplant sauce over top, leaving a 1-inch border, then sprinkle the provolone evenly over the sauce. Using the parchment as a guide, roll the meat around the filling, pinching the ends to seal and form a loaf. (If there is excess meat, cook and eat it separately.) Carefully transfer to the roasting pan.
  • Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 27 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 982 milligrams, Sugar 10 grams, TransFat 0 grams

POLPETTINI



Polpettini image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 40 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 1/2 cups diced (1/4-inch) Spanish onion
Kosher salt
3 garlic cloves, smashed and finely chopped
3/4 pound each ground beef, veal, and pork
3 tablespoons finely chopped fresh rosemary leaves
3/4 cup grated Parmesan
6 tablespoons water
1/3 cup bread crumbs
3 large eggs
2 cups chicken stock

Steps:

  • Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
  • In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it's fun!)
  • Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed.
  • Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo!

POLPETTONE RIPIENO



Polpettone Ripieno image

Categories     Beef     Cheese     Bake     Sausage     Spinach     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 16

For meat
1 1/2 cups 1/2-inch pieces crustless Italian bread
1/2 cup milk
1 1/2 pounds ground beef
8 ounces Italian sausages, casings removed
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
For filling
1/4 cup water
1 10-ounce package ready-to-use spinach
4 ounces thinly sliced prosciutto
3 ounces provolone cheese, cut into 2x1/4x1/4-inch strips
6 hard-boiled eggs, peeled
18 fresh Italian parsley sprigs
1 tablespoon olive oil

Steps:

  • Make meat:
  • Line 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess moisture from bread. Place bread in large bowl; discard milk. Add beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing filling.
  • Make filling:
  • Preheat oven to 350°F. Bring 1/4 cup water to simmer in large pot. Add spinach; cover and cook until just wilted, tossing often, about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat, covering completely. Cover with prosciutto. Arrange cheese atop prosciutto, spacing apart. Place eggs end to end in line down long side of roll. Arrange parsley along both sides of eggs. Starting at long side near eggs and using foil as aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely. Fold down foil from around meat roll. Brush meat with 1 tablespoon oil.
  • Bake meat roll until thermometer inserted into center registers 160°F, about 1 hour. Let stand 15 minutes. Serve hot or at room temperature; cut into slices.

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