Best Polpettone Recipes

POLPETTONE WITH SPINACH AND PROVOLONE

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.)

POLPETTONE TWO WAYS

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.

POLPETTONE RIPIENO

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.

PAN-SEARED POLPETTONE WITH BROCCOLI

Steps:

• 1. Blanch broccoli 2-3 min in large pot of boiling salted water; Drain; transfer to bowl of ice water; drain and set aside. 2. Combine ground beef, onions, breadcrumbs, milk, egg, and 2 Tbsp basting oil; shape into 6 oblong patties. Dust with pan-searing flour; pat off excess. 3. Heat olive oil in skillet on MEDIUM-HIGH until oil faintly smokes; add patties. Turn over when patties change color one quarter way up and seared side has turned turn paper-bag brown, 2-3 min. When internal temp of patties reaches 160 degrees (check by inserting thermometer into thickest part of patty), remove from skillet; keep warm. Drain excess drippings from pan. 4. Add remaining 1 Tbsp basting oil and butter; swirl, being careful not to burn butter. Baste patties with spoon, 1-3 min. Transfer patties to clean platter; let rest 5-10 min. 5. Discard pan drippings. Add broccoli, red pepper flakes, lemon zest, salt and pepper to taste; toss gently to warm through. To Serve: Spoon warmed sauce onto six plates; top each with meat patty. Serve with broccoli. Chef Tip: 3 pkgs(16 oz ea) frozen broccoli can be substituted for the fresh, and you don't have to blanch it.

TURKEY POLPETTONE

Steps:

• Heat oven to 350°F. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness.
• On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties.
• Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1 1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center.

TURKEY POLPETTONE SANDWICHES

Steps:

• Put the turkey in a bowl. Add all the remaining ingredients except for the mozzarella and work them in gently by hand. Divide the mixture into 12 equal pieces. Flatten each piece into a round patty. Top 6 of the patties with a piece of mozzarella and then with a second patty, making 6 polpettones. By hand, press the edges together to seal them and to make patties of even thickness. Sprinkle both sides of the patties with salt and pepper.
• Heat a large ovenproof skillet over moderate heat. Add olive oil to a depth of 1/8-inch. When the oil is hot, add the 6 patties. Cook on 1 side until lightly browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer.
• While the patties are cooking, heat the marinara sauce in a deep skillet. Add the cooked patties to the sauce. (Or drain the oil from the skillet and add the tomato sauce directly to the patties.)
• Put a few tablespoons of grated mozzarella on top of each patty. Simmer the patties in the sauce for about 4 minutes, until the cheese is melted.
• Assemble the sandwich: Put a few tablespoons of sauce and 1 polpettone on a split roll. Top with a little more sauce and serve immediately.
• Michael's Notes: For the lightest polpettone, work the mixture as little as possible.

POLPETTONE STUFFED WITH EGGPLANT AND PROVOLONE

Steps:

• Preheat the oven to 350. Oil a 10-inch-long roasting pan, and line with parchment.
• 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, 5 to 6 minutes. Transfer the eggplant to a paper-towel-lined platter, and cook the remaining eggplant with 1/4 cup of the oil; transfer to the platter.
• Add the remaining 2 tablespoons of oil to the skillet along with the garlic cloves and cook, stirring occasionally, until golden, about 4 minutes. Chop the tomatoes, and add to the skillet with a large pinch of salt and some pepper, and cook until their juices have evaporated, about 3 minutes. Stir in the basil and reserved eggplant, then remove the skillet from the heat. Discard the garlic, and season with salt to taste.
• Tear the bread into pieces and place in a bowl, then cover with the milk and let stand for 5 minutes. Squeeze the bread, and discard any excess milk; whisk in the Parmesan and eggs with the bread, along with a pinch of salt and pepper. Add the meats, combining well with your hands.
• Place a piece of parchment paper on a work surface. Using your hands, pat the meat mixture into a 10-by-8-inch rectangle (about 3/4 inch thick). Spread the eggplant sauce over top, leaving a 1-inch border, then sprinkle the provolone evenly over the sauce. Using the parchment as a guide, roll the meat around the filling, pinching the ends to seal and form a loaf. (If there is excess meat, cook and eat it separately.) Carefully transfer to the roasting pan.
• Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.

POLPETTONE -- VEGETABLE LOAF (ITALY)

Steps:

• In a steamer, cook beans until al dente, about 10-12 minutes; spread to dry on a kitchen cloth before finely chopping them.
• In a large skillet over medium-high temperature, heat the oil and cook the onion, stirring occasionally, until golden.
• Add garlic and marjoram and saute for another minute or so before adding the beans.
• Saute beans 2 or 3 minutes; transfer to a large mixing bowl to cool.
• Add mushrooms, both cheeses, potatoes and eggs.
• Season with salt and pepper to taste.
• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10-inch round baking dish with a little olive oil.
• Sprinkle half of the breadcrumbs over the bottom of the baking dish.
• Spread the vegetable mixture in the prepared baking dish.
• Level the top and decorate with a few shallow geometric incisions.
• Dot all over with butter; drizzle with a little olive oil; sprinkle the rest of the breadcrumbs over the top.
• Bake 20 to 30 minutes or until the loaf has set but is still moist inside. Serve warm or at room temperature.

ITALIAN MEATLOAF WITH POTATOES - POLPETTONE CON PATATE

Steps:

• Place ground beef in bowl with all ingredients except mashed potatoes, Provolone cheese, Ricotta or cottage cheese, and olive oil. Mix thoroughly.
• Grease 8 x 10 inch oblong or 9 x 9 inch square casserole with 2 T olive oil.
• Mix together mashed potatoes with Ricotta or cottage cheese.
• Pat half the meat mixture over bottom of casserole. Spread mashed potato/Ricotta mixture over this, but do leave at least 1/2 inch border around the edges free. Sprinkle with shredded Provolone - leave at least 1/2 inch border around the edges free. Cover with remaining meat mixture and press down edges so that potato cheese mixture does not seep out during baking.
• Drizzle with remaining olive oil and bake at 350 F for 1 hour or until golden brown. Let stand 10 minutes before serving.
• There may be mashed potato/ricotta cheese mixture all around the edge of the casserole when done depending on how well it was sealed. You can serve this separately or serve right next to the meat loaf.

POLPETTONE

Steps:

• former des pannini de 7 pouces de long par 3 pouces de diamètre. 1) faire frire pour la cuisson au four à 375F 1 heure; mettre au four avec carottes,celeri,patates, huile, bouillon de poulet et 1 verre d'eau chaude. 2) cuire dans la sauce tomate, trancher et servir avec un peu de sauce au centre des tranches

POLPETTONE STUFFED WITH EGGPLANT AND PROVOLONE

Steps:

• PREPARATION Preheat the oven to 350. Oil a 10-inch-long roasting pan, and line with parchment. 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, 5 to 6 minutes. Transfer the eggplant to a paper-towel-lined platter, and cook the remaining eggplant with 1/4 cup of the oil; transfer to the platter. Add the remaining 2 tablespoons of oil to the skillet along with the garlic cloves and cook, stirring occasionally, until golden, about 4 minutes. Chop the tomatoes, and add to the skillet with a large pinch of salt and some pepper, and cook until their juices have evaporated, about 3 minutes. Stir in the basil and reserved eggplant, then remove the skillet from the heat. Discard the garlic, and season with salt to taste. Tear the bread into pieces and place in a bowl, then cover with the milk and let stand for 5 minutes. Squeeze the bread, and discard any excess milk; whisk in the Parmesan and eggs with the bread, along with a pinch of salt and pepper. Add the meats, combining well with your hands. Place a piece of parchment paper on a work surface. Using your hands, pat the meat mixture into a 10-by-8-inch rectangle (about 3/4 inch thick). Spread the eggplant sauce over top, leaving a 1-inch border, then sprinkle the provolone evenly over the sauce. Using the parchment as a guide, roll the meat around the filling, pinching the ends to seal and form a loaf. (If there is excess meat, cook and eat it separately.) Carefully transfer to the roasting pan. Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.