Best Polpettone Ripieno Recipes

Polpettone Two Ways image

Provided by Giada De Laurentiis

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.

Polpettone Ripieno image

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.