Polpettone
Suggested material offered in store
Ingredients
60gr plain breadcrumbs
125ml milk
600gr minced lamb from Quebec*
150gr mortadella minced with a small food processor
150gr prosciutto cotto minced with a small food processor
2 eggs
125gr of Parmesan grated cheese
Zest of 1 lemon
3 tablespoons of olive oil
4 hard boiled eggs shelled
2 tablespoons unsalted butter
4 tablespoons of Stefano's olive oil
250 ml of white wine dry or rosé
2 sprigs of rosemary
* You can substitute for 300gr minced pork and 300gr minced veal or beef
Preparation
Preheat oven at 350 F
In a big bowl combine veal, pork, mortadella, porsciutto cotto, breadcrumbs, milk, 2 eggs, lemon zest, olive oil, parmesan cheese and season with sea salt with fresh herbs and mix well with your hands.
On a piece of parchment paper flatten the mixture using the palms of your hands to form a rectangle 10in(24cm) long by 8in(20cm) wide 1 1/2 in(4cm) thick.
Cut a thin slice off the ends of each hard-boiled eggs and place middle of mixture. Wrap the meat over the eggs forming a large roast, putting-the ends together to seal them.
Rub with butter and olive oil in an Emile Henry oven proof dish place the meatloaf and add the rosemary. Cook in the oven about 1 1/2 hours, using 1/2 cup of the wine, baste the meatloaf several times during the cooking.
Remove meatloaf keep warm.
In a small saucepan add the sauce of the meatloaf and pour 1/2 cup of wine and reduce the sauce.
Arrange the slices on a serving dish pour the sauce and serve.
Serve with green French beans or a salad.
This is also excellent when served cold.
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