Best Polpettone Vegetable Loaf Italy 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 -- Vegetable Loaf (Italy) image

Provided by Sydney Mike

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs green beans, thin, topped and tailed
1 medium onion, very finely chopped
5 tablespoons extra virgin olive oil (plus more for drizzling)
1 garlic clove, very finely chopped
2 teaspoons dried marjoram
4 tablespoons dried mushrooms (soaked in tepid water, drained, finely chopped)
1 cup parmesan cheese, grated
1 1/4 cups ricotta cheese
2 medium potatoes, boiled and mashed
6 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons breadcrumbs
2 tablespoons unsalted butter

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.