Best "Polpettone" In Town
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Loading...Best Meatloaf (in town). "Meatballs" means Meatballs, "Meatball" means Meat loaf. I don't mean that it is a typical Italian recipe, but our meatloaf is always stuffed inside: each slice must contain, in the center, a delicious surprise. My meatloaf is stuffed with mortadella, cheese, vegetables and boiled eggs ... truly the best meatloaf in town
Ingredients
- Ground Beef, minced freshly 500gr
- Pork, minced freshly 500gr
- Eggs 1 + 2 boiled
- "Mortadella" Salami 6 slices
- "Provolone" Cheese 6 slices
- Carrot 1
- Celery 1
- Parmesan Cheese, minced freshly, 100gr
- Oregano 1 teaspoon
- Thime 1 teaspoon
- Bread crumbs
- Bay Leaf 2
- Extra Virgin Olive Oil
Instructions
First, take the largest bowl you have in the kitchen and fill it with all the ingredients: the 2 meats, the Parmesan, the spices, the breadcrumbs soaked in milk, the egg, salt and pepper. Mix the ingredients well and for a long time so that they mix perfectly and the meat loses a little of its original fibrousness.
Cover with plastic wrap and let the dough rest in the fridge for at least 1 hour. Meanwhile, boil the eggs in plenty of water, counting 6 minutes from boiling. Pass them in cold water and peel them carefully.
Cut carrot and celery into sticks
Place a large piece of film on the work surface. Spread the meat over it and distribute it to create a uniform layer. Cover it with another piece of cling film and gently squeeze it with a rolling pin, so as to obtain a compact rectangular layer, about one centimeter high.
Remove the film and spread the mortadella (or ham), the slices of cheese, the vegetable sticks and the eggs on the meat, side by side in the direction of the longer side. Helping with the film that is in contact with the work surface, turn the meat upside down to create a cylinder: it is an operation that requires a little attention but is less difficult than it seems. Compact the meat cylinder well and sprinkle it with breadcrumbs so that it adheres to the entire external surface. Let the preparation rest for a few minutes.
Turn on the oven at 200 ° / 400F and wait until it is hot. Arrange the meatloaf in a baking dish or on the dripping pan covered with parchment paper and drizzle with plenty of olive oil (I massage it everywhere) and, if you like, a couple of bay leaves
Put in the oven and cover with an aluminium layer and after about 20 minutes turn it gently, so that it cooks evenly. If you see that it dyes too much, you can add a little broth.
After about 40 minutes the meatloaf should be cooked. Let it cool in the oven before serving
Notes
The worst thing that can happen to your meatloaf that it "opens" during cooking. This happens because inside an air bubble is created which splits the dough to escape. For this reason it is very important to compact the meat well around the filling so that it adheres well. I help myself with the film, which I wrap around the meat cylinder so that I can press it well with my hands. I then roll the meatloaf wrapped in cling film on the work surface, back and forth, to make sure it is perfectly blended. Rest times between one step and another are also fundamental: don't skip them!
ItalianCookingTips:
Each has its own dough, but a good meatball is made from good meat. If possible, take excellent quality minced meat at the time of purchase, so that it remains juicy even after cooking
ItalianCookingTips:
Cook the eggs as little as possible so they can be peeled: 6 minutes is enough. Do not forget, in fact, that they will cook a second time in the oven
ItalianCookingTips:
If you don’t want to use the oven, you can cook the meatloaf in a saucepan, always covered with a lid. Use broth to prevent the outside from overcookingDo you wanna try my Polpette?
http://www.italiancookingtips.com/polpette-my-way/
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