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Polpette translated from the Italian is meatballs. Polpettone....a VERY big-a meat-a-ball-a. Actually, Polpettone is the Italian version of our all-American meatloaf. And, as in all things Italian, it's full of fresh ingredients, wonderful flavor, and can be changed to suit your family's tastes.
A couple of weeks ago while I was lazing around, ignoring the dust bunnies around me blog browsing, I saw a post about Polpettone. Now, I must apologize here- this woman's memory isn't what it used to be and, though I have wracked my brain and spent several sleepless nights (we Italians can be very dramatic), I can't for the life of me remember whose blog it was. Please feel free to let me know if you remember seeing it.
I'm FAIRLY certain I wasn't dreaming
Though one never knows, does one?
What I do remember is that I smiled.
I love knowing that others are still enjoying, as am I, those dishes of my childhood and the memories that come with them. Polpettone is a perfect choice for game day as it's equally good hot or at room temperature- just like your favorite meat loaf.
Throw in some fresh sandwich rolls, thin sliced raw onion, and some roasted pepper coulis (or ketchup!), and you've scored the biggest touchdown of the day.
The process is simple.
Mix together some ground beef and pork mix (I used about a pound and a half today),eggs, (3 today)
freshly grated Parmesan cheese,
finely minced garlic, and parsley
some chopped caramelized onion,
a couple of slices of white bread crumbled, soaked in milk, drained and squeezed dry,
a little white wine (plus some for the cook-ALWAYS)
and a little water if needed
Mix, mix, mix, mix.....
By the way- meatballs and polpettone MUST be mixed using your hands. It's another one of those Laws. The love of the cook is a key ingredient. It won't taste the same if you use a rubber spatula.
It just won't
It's actually kind of fun
And don't ask your almost 16 year old daughter to do it so that you can take a picture. She'll squeal and say "Ewwww" and generally make you want to throttle her. Give her the camera and take your chances.
Note to self- find out if the high school offers photography classes
Pat it out 1/2 inch thick on a sheet of waxed paper
spread with lightly sauteed spinach and garlic
This is my very favorite green in the whole wide world
Isn't it just gorgeous and fresh and Spring-y.
top with thin slices of prosciutto
thin slices of provolone or mozzarella
and halved hard-boiled eggs
Roll it up and seal the edges and ends. Isn't that pretty? Don't you feel proud?
Bake on a rack on top of a piece of foil that's been pierced to let the fat drain
350 degrees for 1 hour. let set for 10 minutes. Slice and serve hot or at room temperature
Buon Alimenti, Buon Amici,
Allie and Pattie