Polpettone - very tasty "hot", translated polpettone - "large cutlet", made from minced meat, eggs, cheese; usually stuffed. In this case, it's a baked meatloaf that has a delicious crust and an irresistible gooey core! "A unique perfection that everyone will love!"© Recipe from tavolartegusto.it
Ingredients: minced meat, eggs, grated parmesan (grana padano), milk, breadcrumbs, nutmeg nuts, salt, smoked "smothered cheese" 🙂 scamorza (scamorza affumicata can be replaced with suluguni or sausage cheese)
Cooking method:
Mix in a bowl minced meat, eggs, parmesan, nutmeg, salt, half milk, half breadcrumbs; knead and evaluate the consistency, gradually adding the rest of the milk and the rest of the breadcrumbs. The result should be something soft, perfectly mixed.
Lay out the mass on a sheet of baking paper, pressing lightly in the center. Put the smoked cheese in large pieces in the middle.
Carefully assemble the cutlet, making sure that the filling remains inside. Wrap with baking paper like a candy, rolling the sides tightly and turning several times to give a round shape.
Put in the refrigerator for about 20 minutes. Meanwhile, turn on the oven to 180 degrees. Now let's do a little trick. (Unfortunately, I couldn’t use it today - the paper suddenly ran out 😠I had to bake it in foil) We take the meatloaf out of the refrigerator, wring out the paper well and wrap it with another sheet parchment. We connect the sides, twist and place in a baking dish. Cook in the middle part of the oven at 180° for about 30 minutes.
Then remove the first layer of parchment paper, return to the oven and cook with only the first layer for another 10 minutes.
Remove paper completely. Add a generous drop of oil to the surface. Activate the grill and increase the oven temperature to 200°. Fry for about 10-15 minutes until golden! Remove from oven and let cool for about 10 minutes!