Polpettone Recipes

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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

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 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

ITALIAN MEATLOAF (POLPETTONE)



Italian Meatloaf (Polpettone) image

Polpettone is an Italian meatloaf that's wonderful to enjoy all year round! It's a delicious dish to enjoy when you are craving Italian comfort food.

Provided by Lora

Categories     Dinner

Time 1h5m

Number Of Ingredients 16

1 1/2 pounds ground beef ((I used grass fed))
3 small onions (, peeled and sliced in half (plus one 1/2 chopped for the meatloaf mix))
1 small zucchini (, chopped in small pieces)
2 carrots (, peeled and sliced into long pieces )
3 small potatoes (, peeled and cut into pieces)
½ cup chopped fresh Italian parsley ((just the leaves))
1 Tablespoon fresh rosemary (, chopped)
1 cup bread crumbs (, use your favorite gluten-free crumbs to make it GF)
3 eggs (, lightly beaten)
1 cup grated Grana Padano ((or Parmigiano-Reggiano))
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper ((add more to taste))
3 hard-boiled eggs (, peeled)
1/2 cup dry white wine
2 Tablespoons extra-virgin olive oil
1/2 cup broth ((or butternut squash soup))

Steps:

  • Heat the oven to 350 degrees F.
  • In a small pot of boiling water, boil the zucchini and potatoes. The zucchini will be finished before the other vegetables. Remove the zucchini when it's tender and set aside in a small bowl.
  • In a medium sized bowl, stir together the ground meat, parsley, rosemary, breadcrumbs, chopped onion. Add in the zucchini and one of the potatoes. Add in the eggs, cheese, salt, pepper and rosemary and stir until combined.
  • Line a baking sheet with aluminum foil. Scoop out 1/2 of the meatloaf mixture and pat it into a rectangle about 9 inches long by 4 inches wide.
  • Line the hard-boiled eggs in the center of the meatloaf. Line up one of the carrots cut into slivers next to the eggs. With your hands add on the rest of the meatloaf mixture and pat it on top covering the eggs. Make sure no parts of the eggs are peaking out.
  • Place the rest of the potatoes, carrots and onions around the meat loaf in the pan. Add the wine around the pan and drizzle the olive oil on the meatloaf and around the vegetables.
  • Bake for 35-40 minutes in the center rack of the oven (until internal temperature is 150 degrees), basting occasionally with the pan juices.
  • Remove the dish from the oven. Transfer the meat loaf to a cutting board, and let it rest for at least 15 minutes.
  • Puree with an immersion blender (or in your blender)the vegetables that were in the pan and the juices. I had just made pumpkin soup that day and a added about a 1/4 cup of the soup to the juices from the pan to blend all together. If you don't have any pumpkin soup on hand, you could add broth or even a little water. Heat the sauce on medium-low before serving.
  • Cut into thick slices. Arrange on a serving plate with the sauce on the bottom and serve with mashed potatoes.

POLPETTONE TWO WAYS



Polpettone Two Ways image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups diced day-old bread, crust removed
2 1/2 cups milk, at room temperature
1 large or 2 small shallots, minced
2 cloves garlic, minced
1 large egg, at room temperature
1/4 pound thinly sliced prosciutto di Parma, finely chopped
1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt
1 pound ground turkey
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups store-bought marinara

Steps:

  • In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers. Mix well and allow the bread to soak for 5 minutes. Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto. Add the turkey and parsley and mix well. Divide the mixture into 2 even oblong loaves.
  • Heat 2 medium skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to each pan. Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side. Divide the white wine between the two pans and cook until reduced by half. Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer. Add the marinara to the other pan and bring to a simmer. Reduce the heat under each pan to medium low and cover the pans. Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through.
  • Remove the loaves from the pan and allow them to rest 10 minutes before slicing. Remove the marinara from the heat and stir with a wooden spoon. Simmer the remaining milk, uncovered, until it reduces by half. It will be slightly brown and look broken. Using an immersion blender, blend the milk until fully emulsified and creamy. Serve each polpettone with its respective sauce.

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