Polpettone alla Napoletana
Source of Recipe
the web
List of Ingredients
3 cups dried bread, crusts removed, cut into 1-inch cubes
Water
1/2 pound ground veal
1/2 pound ground pork
3/4 pound ground beef
2 eggs, well beaten
1 tablespoon finely minced garlic
1 cup grated pecorino cheese
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 to 3 ounces prosciutto, cut into 1/4-inch dice
2 to 3 ounces soppressata, cut into 1/4-inch dice
2 to 3 ounces sharp provolone, cut into 1/4-inch dice
3 large eggs, hard-cooked and peeled
Recipe
Heat the oven to 375 degrees.
Soak the bread in cold water. Meanwhile, in a large mixing bowl, place but do not mix the ground meats, eggs, garlic, grated pecorino, salt and pepper.
By the handful, squeeze the bread to drain the water, then break the bread into the mixing bowl. Using your hands, blend the mixture well before adding and mixing in the prosciutto, soppressata and provolone. Divide the mixture in half.
In a 13- by 9-inch baking pan, form half of the mixture into a rectangle. Then place the hard-cooked eggs end to end down the center of the meat. Cover the eggs with the other half of the meat, press the mixture into shape and pat it smooth. Push any protruding cheese pieces inside the loaf, and patch any tears.
Bake for 1 hour. Let rest for 10 minutes before serving immediately.
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