Polpettone with tomato sauce
Ingredients
Instructions
- 250 g Minced veal
- 2 eggs
- 2 cooked eggs
- 3 tbsp. tablespoons Breadcrumbs (or a little more)
- 50 g grated parmesan
- Salt pepper
- Finely chopped parsley
- 30 g Ham, thinly sliced
- 30 g Thinly sliced mortadella (or just 60 grams of ham if you don't like mortadella)
- 50 g Cheese in thin slices (galbanino or emmental)
- 400 g Tomato sauce
- Extra virgin olive oil
- 0.25 Chopped onion
- 2 small pieces of celery
- Mix the meat, 2 eggs, breadcrumbs, parmesan, salt, pepper and chopped parsley.
- If the mixture is too liquid, add breadcrumbs and cheese until the consistency allows you to form a dough that holds together. Book cool.
- Cook your 2 other eggs (10 minutes in boiling water). Remove the shell once cooled.
- Prepare your tomato sauce: brown 1/4 finely chopped onion in 2 to 3 tablespoons of olive oil.
- Add the celery pieces (when I buy celery, I wash it, cut the stalks into small pieces and freeze, so I always have some on hand) and pour in the sauce.
- Add salt and cook over low heat for 20 minutes, adding a little water if necessary during cooking.
- Lightly bathe a dish (this will prevent the meat from sticking to it) large enough where you will brown your preparation afterwards.
- Spread the meat 1 cm thick, forming a rectangle shape.
- Place the slices of ham, mortadella and cheese, then the cooked eggs, whole or cut in half widthwise, yolk down.
- Leave the edges free, at least 1 cm, to close without the inside overflowing.
- Roll up the meat from top to bottom for about 3/4 then from bottom to top to close the dough.
- Weld well and do not forget the sides. Sprinkle breadcrumbs all over the meat.
- In a large skillet, add 2 tablespoons of olive oil and brown the meat on all sides.
- Be careful, the preparation is delicate.
- Add the tomato sauce and cook over low heat for about an hour.
- With mashed potatoes, or a few roasted peppers, your meal will be fantastic!
Polpettone with tomato sauce
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