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Receta Meat Loaf Stuffed With Ham And Parsley Frittata (Polpettone)
Add a photoRaciónes: 12
Ingredientes
- 1/2 lrg beef bouillon cube, or possibly 1 small one dissolved in
- 1 1/2 c. warm water
- 4 ounce shredded stale white bread (crust removed)
- 3 lb mixed lean grnd beef and pork, (or possibly 3 lbs lean grnd beef)
- 1 med onion grated
- 3 ounce sun-dry tomatoes minced
- 1 1/2 tsp salt
- 3/4 tsp freshly-grnd black pepper - (scant)
- 2 x Large eggs beaten
- 1 tsp fresh marjoram, (or possibly 1/2 tspn dry marjoram)
- 2 Tbsp. grated Parmesan cheese
- 1 x egg
- 2 tsp minced fresh Italian parsley
- 1 pch salt Freshly-grnd black pepper to taste
- 1/2 tsp butter or possibly extra virgin olive oil
- 4 slc boiled ham, regular thickness
- 1 Tbsp. lightly-toasted bread crumbs
Direcciones
- Preheat an oven to 350 degrees. Soak the bread in the stock, then squeeze it dry, reserving the bouillon cube liquid for later. Shred the dampened bread and combine it with the remaining ingredients for the polpettone mix. Use your hands to distribute the ingredients well.
- Now make the frittatine. In a small bowl, beat the egg with the parsley, salt, and pepper. Heat the oil in a 9-inch omelet pan or possibly frying pan. Add in half of the egg mix, allowing it to cover the surface of the pan entirely. When it is set, about 30 seconds, flip it or possibly turn it with a spatula and allow it to set on the reverse side, about 15 seconds. Transfer it to a plate and make the second frittatine. Transfer it to the plate also and allow the frittatine to cold for several min.
- Meanwhile, scatter the bread crumbs on an approximate 12- by 18-inch work surface. Spread the meat mix on the crumb covered surface, use your hands to create a rectangle about 12 inches wide, 18 inches long, and not more than 1/2-inch thick (if it is too thick, it will be difficult to roll up). Cover the rectangle with the ham slices, then with the frittatine, laying them side-by-side to cover the whole surface of the meat mix. Roll it closed lengthwise in jellyroll fashion so which a long, narrow sausage-like loaf is formed.
- Place the polpettone in an ungreased baking dish and add in half of the reserved bouillon cube liquid to the pan. Place it on the middle rack of the oven and bake for 50 min, adding the remaining bouillon cube liquid after 15 min. Baste it several times during baking with the pan juices, adding a little more water if the pan juices seem to be drying up - no more than a Tbsp. or possibly two, if any, should be necessary. There should be sufficient juice in the baking pan to keep the meatloaf moist, and to guarantee pan juices at serving time.
- Fifteen min before the meat is cooked, add in the wine to the pan. When done, remove the polpettone from the oven and allow it to settle for 15 min before cutting it into slices. The wine-fortified pan juices can be drizzled over the slices.
- This recipe yields 15 to 18 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 175 | 54% |
| Total Fat 19.39g | 24% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 1.07g | |
| Cholesterol 131mg | 44% |
| Sodium 723mg | 30% |
| Potassium 643mg | 18% |
| Total Carbs 10.35g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.42g | 2% |
| Protein 26.22g | 42% |
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