Happy Groundhog Day!!
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
roasted peppers
and halved hard-boiled eggs
Roll it up and seal the edges and ends. Isn't that pretty? Don't you feel proud?
350 degrees for 1 hour. let set for 10 minutes. Slice and serve hot or at room temperature
As Always,
Buon Alimenti, Buon Amici,
Allie and Pattie
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This is my first visit to your blog, some really neat ideas. I read on another blog that you are a stager and designer. I had a redesign done about 5 years ago and was so glad I did it. I want to hire someone to come in and do another redesign including helping me make my space more useable. I am in middle Georgia, is there a web site or something I can find people that do that? Thanks
ReplyDeleteOh man, I hope my seat is still availbable from yesterdays dinner!
ReplyDeleteEvery year my hubby and I host an international dinner. A different country each year. This year was Italy. We made mini meatloaves with the egg, cheese, prosciutto and spinach inside each loaf. It was a major hit! It now has become a favorite around here. I will have to try adding the roasted red peppers! thanks!
It looks delicious! thanks for sharing :)
ReplyDeleteI love the goodies inside this dish. I bet the flavors combine in a really "WOW!" way, sending you back for another bite. I am going to have to put this on my list of things I want to try.
ReplyDeleteThat looks marvelous! I have one that I do stovetop but it lacks the visual appeal of your treat. I can imagine how wonderful this is to taste. It's a great recipe. Have a wonderful day. Blessings...Mary
ReplyDeletelooks good! I made one last week, but the filling didn't stay in the middle..It was till good and dh said, it is still meatloaf no matter what you call it. :0
ReplyDeleteThanks for visiting..your football fare looks very good too!
So where in NY did you live??
I made tis this past week and it was a real hit! I used asiago cheese which gave it a bit of a zip. The family loved it and I will definitely be making it again. Thanks!
ReplyDelete