Polpettone Stuffed With Eggplant And Provolone Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLPETTONE - ITALIAN MEATLOAF



Polpettone - Italian Meatloaf image

Nothing more comforting than a classic Italian meatloaf (polpettone) made with all the traditional flavors. Perfect for a weeknight meal!

Provided by Andrea Soranidis - The Petite Cook

Categories     Main Course

Time 50m

Number Of Ingredients 7

600 g beef mince (or a mix of beef and pork)
2 eggs
5 tbsp Parmesan cheese (finely grated)
5 tbsp milk
3 tbsp Italian breadcrumbs (or breadcrumbs, or panko.)
80 g provolone cheese (cubed)
1 tbsp extra-virgin olive oil

Steps:

  • In a large bowl mix all the ingredients together besides the provolone cheese and olive oil. The mixture should be soft, perfectly blended together, and should not stick to the sides of the bowl. Add a little more breadcrumbs or milk if necessary.
  • Place the mixture on a sheet of kitchen paper and form a rectangle. Arrange the cubed cheese onto the center.
  • Roll the meat with the help of the parchment paper to form a log. Make sure it's well sealed on all sides. Roll it in the parchment paper and twist the ends to form a large candy.
  • Transfer the meatloaf in the fridge and let it rest for 15 minutes.
  • Preheat oven to 350°F (175°C) and arrange the oven tray onto the middle shelf.
  • Transfer the meatloaf onto a baking sheet and bake it in the oven for 30 minutes. After this cooking time, the meatloaf will have released some liquid, but it's totally ok.
  • Remove the parchment paper, drizzle the top of the polpettone with olive oil, then place it back in the oven for a further 10 minutes.
  • Check if the meat is done with a meat thermometer, if it reaches 155°F/68°F you can safely remove it from the oven. Let the polpettone rest for about 15 minutes, then slice it and serve with your favourite sides.

Nutrition Facts : Calories 547 kcal, Carbohydrate 7 g, Protein 38 g, Fat 40 g, SaturatedFat 17 g, TransFat 2 g, Cholesterol 208 mg, Sodium 515 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

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.

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

More about "polpettone stuffed with eggplant and provolone recipes"

PROVOLONE RECIPES - NYT COOKING
Browse and save the best provolone recipes on New York Times Cooking. ... Baked Eggplant With Ricotta, Mozzarella and Anchovy David Tanis ... David Tanis. 1 hour. Polpettone Stuffed …
From cooking.nytimes.com


POLPETTONE WITH HARD BOILED EGGS (ITALIAN MEATLOAF)
May 13, 2020 On a large sheet of parchment paper flatten the meat mixture into an approximate 12 x 10 inch rectangle (1). Cover with grated mozzarella or Caciocavallo cheese and place the hard boiled eggs about 1/3 of the way up …
From mangiabedda.com


EGGPLANT MEATBALLS | POLPETTE DI MELANZANE - RECIPES …
Feb 2, 2022 Step 4) - When the eggplants are cooked, after about 10 minutes, turn off the heat and transfer the eggplants in a large bowl. Let it cool down a few minutes then add the other ingredients: ricotta, 1 egg, bread crumbs and …
From recipesfromitaly.com


ITALIAN MEATLOAF WITH HARD-BOILED EGGS (POLPETTONE)
Jan 3, 2024 Prep large casserole or baking sheet: 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. Fill with eggs: Line the hard-boiled eggs …
From savoringitaly.com


POLPETTONE STUFFED WITH EGGPLANT AND PROVOLONE
Jul 24, 2015 Polpettone might be thought of as meatloaf, but the vegetable stuffing transforms it into something much juicier and more complex. Ingredients 2 ¼ pounds eggplant , unpeeled
From diningandcooking.com


MEATLOAF - POLPETTONE BARESE RECIPE - COOKING WITH NONNA
Add the slices potatoes on the sides of the pan. Add 3/4 cups of water to the pan. Sprinkle 4 Tbs of tomato sauce over the potatoes, the remainder of the tomato sauce spread over the …
From cookingwithnonna.com


RECIPE: POLPETTONE (ITALIAN-STYLE MEATLOAF) - KATIE PARLA
5 hard-boiled eggs peeled. Preheat the oven to 350F (175C). Place the stale bread in a medium bowl and pour over the milk. Set aside to allow the milk to be absorbed, about 20 minutes, then drain, squeezing out and discarding excess …
From katieparla.com


ITALIAN MEATLOAF WRAPPED IN PANCETTA (POLPETTONE)
Dec 8, 2021 Step by step photos and recipe instructions. Remove all crusts from the bread and tear it up into rough pieces. Put it in a bowl and add the milk. Let it soak for 5 minutes (photo 1). Add all of the meatloaf ingredients apart …
From insidetherustickitchen.com


ITALIAN POLPETTONE (STUFFED MEATLOAF) - FRANNIE LOVES FOOD
Italian Polpettone Recipe 2lbs Ground Beef 2 eggs 1 1/2 cups stale Italian bread soaked in milk 2 tbsp parsley 2 garlic cloves minced 1/2 cup Grated Pecorino S&P to taste Ham, provolone, …
From frannielovesfood.com


HOW TO MAKE POLPETTONE, STEP BY STEP - THE NEW YORK …
Feb 13, 2015 Roll the other side of the meat over onto your first fold. Use the parchment paper to press the polpettone into an oblong shape about 15 inches long. Pinch the seam of the meat together to keep ...
From nytimes.com


POLPETTONE STUFFED WITH EGGPLANT AND PROVOLONE RECIPES
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, …
From tfrecipes.com


ITALIAN EGGPLANT BALLS (POLPETTE DI MELANZANE)
Apr 9, 2019 Preparing the eggplant: Preheat oven to 225°C (400°F). Place the eggplants (or aubergine) on a baking tray and pour oil on them. Make sure the eggplants are properly coated. Place the eggplants in the oven for 25 to 30 …
From foodandjourneys.net


POLPETTONE STUFFED WITH EGGPLANT AND PROVOLONE RECIPE - EAT YOUR …
Save this Polpettone stuffed with eggplant and provolone recipe and more from EAT at The New York Times to your own online collection at EatYourBooks.com. ... It’s one of over 1 …
From eatyourbooks.com


ITALIAN STUFFED EGGPLANT BOATS RECIPE - AN ITALIAN IN MY …
Jul 17, 2022 Instructions. Pre-heat oven to 350F (180C). Drizzle a large baking dish with 1 tablespoon of olive oil. Cut the rinsed and dried eggplant in half lengthwise, remove most of the pulp, leaving ¼ inch surrounding the skin. …
From anitalianinmykitchen.com


POLPETTONE - RUHLMAN
May 28, 2021 Heat your oven to 350˚F. In the bowl of a standing mixer fitted with the paddle attachment (or in a big bowl if mixing by hand), combine the beef, pork, sausage, salt, pepper, cayenne, nutmeg, rosemary, thyme, sage, …
From ruhlman.com


RACHAEL'S POLPETTONE WITH MORTADELLA AND GREENS
Drizzle the loaf with EVOO. Roast the large meatloaf to 160˚F on instant-read thermometer, about 50-55 minutes. Rest 15 minutes and slice. Alternatively, to make 4 large meatballs/loaves, score the rectangle into 4 rectangles. Leaving …
From rachaelrayshow.com


Related Search