**Polpettone Ripieno: A Journey Through Italian Culinary Delights**
Indulge in the captivating flavors of Polpettone Ripieno, a traditional Italian meatloaf that tantalizes the taste buds with its rich, savory, and heartwarming flavors. This iconic dish, meaning "stuffed meatloaf" in Italian, is not just any ordinary meatloaf; it's an explosion of culinary artistry that showcases the very essence of Italian cooking.
Within this article, we present a collection of delectable Polpettone Ripieno recipes that will guide you through the enchanting journey of creating this Italian masterpiece. From the classic version brimming with succulent ground beef, aromatic herbs, and tangy cheeses, to innovative variations featuring exotic ingredients and bold flavor combinations, these recipes cater to every palate and occasion.
Prepare to embark on a culinary adventure as we unveil the secrets behind crafting the perfect Polpettone Ripieno. Discover the art of selecting the finest ingredients, blending spices to create a symphony of flavors, and mastering the delicate balance between meat and fillings.
Whether you're a seasoned chef or a home cook seeking culinary inspiration, this article will equip you with the knowledge and confidence to create an unforgettable Polpettone Ripieno that will leave your family and friends craving for more. So, let's ignite your passion for cooking and delve into the delectable world of Polpettone Ripieno. Buon appetito!
POLPETTONE TWO WAYS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
POLPETTONE WITH SPINACH AND PROVOLONE
Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive. It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share). But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States. Made from a mixture of meats and stuffed with spinach, herbs, cheese and mortadella, this moist, savory version is almost like a pâté or terrine, but easier to execute. It is delectable hot or cold. Learn how to assemble the polpettone with this step-by-step tutorial. You can find more of our meatloaf recipes here.
Provided by David Tanis
Categories dinner
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 19
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.)
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 43 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 19 grams, Sodium 599 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- Choose high-quality ingredients: Use fresh, flavorful ingredients to create a delicious polpettone ripieno. Look for high-quality ground beef, pork, and veal, as well as fresh herbs, vegetables, and cheese.
- Season the meat mixture well: Use a combination of herbs, spices, and seasonings to flavor the meat mixture. Common seasonings for polpettone ripieno include garlic, onion, parsley, oregano, basil, salt, and pepper.
- Mix the meat mixture thoroughly: Make sure the meat mixture is well-combined and evenly seasoned. This will help to ensure that the polpettone cooks evenly.
- Stuff the polpettone carefully: Take care not to overstuff the polpettone, as this can cause it to burst during cooking. Use a spoon or your hands to gently stuff the meat mixture into the center of the polpettone.
- Bake the polpettone at a moderate temperature: Bake the polpettone at a moderate temperature of 350°F (175°C) for about 1 hour, or until the internal temperature reaches 160°F (70°C).
- Let the polpettone rest before slicing: Allow the polpettone to rest for about 10 minutes before slicing. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful polpettone.
Conclusion:
Polpettone ripieno is a delicious and versatile dish that can be enjoyed as a main course or as part of a buffet. With its flavorful meat mixture, rich filling, and crispy crust, polpettone ripieno is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give this classic Italian dish a try.
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