To enjoy the wonderful weather in the Swiss Alps, yesterday I made a meat loaf (the Italian polpettone) with ricotta and minced meat, wrapped in pancetta: it was a perfect dish for a summer family dinner in the mountains. Light and tasty, everybody loved it. Nothing was left.
Ricotta polpettone
500 g minced pork and beef
500 g ricotta
120 g prosciutto cotto (cooked
ham)
1 medium onion, peeled and
quartered
30 g grated Parmesan
1 egg
1 yolk
3 tablespoons Dijon mustard
1 handful flat leaf
parsley, chopped
1 teaspoon fresh thyme
2 sage leaves, chopped
nut meg
salt and black pepper
150 g pancetta slices
Serves 6 to 7
Preparation time: 15 minutes
Cooking time: 40 minutes
Preparation time: 15 minutes
Cooking time: 40 minutes
- Preheat the oven to 180°C.
- In a blender, blend the prosciutto and the onion.
- In a large bowl, with a fork mix together the meat, the prosciutto and onion blent, the Parmesan, the ricotta, the eggs, the mustard and the herbs. Sprinkle with the nutmeg and season to taste.
- Grease a sheet of parchment with oil and arrange the meat on top. With your floured hands, shape the meat like a roll. Wrap with pancetta and lift the parchment with the meat into the loaf tin.
- Bake for 40 minutes. The polpettone is cooked when it has shrunk from the sides of the pan.
- Let it cool in the tin and then slice it.
- Arrange the slices, slightly overlapping, on a serving dish. Heat its sauce and pour it over the meat.
- Serve warm, with green salad and tomatoes.
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