Polpettone di Carne alla Fiorentina Florentine Meat Loaf Ingredients (serves 4) • 500 g beef mince • 100 g prosciutto, chopped finely or minced • 2 eggs • 1 garlic clove, chopped finely • 1 handful of parsley, chopped finely • 100 g of bread, crust removed, soaked in milk and then squeezed to remove excess liquid • 50 g grated parmesan cheese • bread crumbs
• olive oil • a pinch salt • a pinch ground black pepper • 500 g tomatoes, peeled and diced • 200 ml red wine • 1 garlic clove, peeled and crushed • 1 small onion, chopped finely • 1 carrot, chopped finely • 1 celery stalk, chopped finely • 6 tbs olive oil
Mix the mince, prosciutto, eggs, chopped garlic, parsley, grated parmesan cheese and bread in a bowl until you obtain a smooth mixture. Sautè the crushed garlic clove, onion, carrot, and celery in the olive oil. Meanwhile, roll the mixture into a tubular shape, roll it through the breadcrumbs and add it to the pan to brown it. Add the wine and when it has evaporated add the tomatoes, a pinch of salt and pepper. Cook on a low heat for about 1 hour. Taste for salt and pepper and adjust as necessary. Slice the polpettone and serve the slices covered in their sauce.
Published on Jan 22, 2017
Recipe from the "Good Tastes of Tuscany" blog. Sign up to our newsletter to read more Italian recipes!