Name: POLPETTONE RIPIENO AL SUGO DI POMODORO (ricetta siciliana)
Prep time: 50 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: italian
Ingredients: PER IL POLPETTONE:500 grammi di macinato magro di manzola mollica di un panino morbido o 4 fette di pane in cassetta senza i bordi40 grammi di Parmigiano Reggiano Dop grattugiato20 grammi di pecorino stagionato Dop grattugiato2 uovaprezzemolo tritato quanto bastasale e pepe quanto bastapoco cipollotto fresco tritatoolio extravergine di oliva quanto basta per rosolare il polpettonePER IL RIPIENO:3 uova sode300 grammi di spinaci anche surgelati30 grammi di burro60 grammi di pancetta coppata tagliata sottilePER IL SUGO:750 millilitri di passata di pomodoro2 cucchiai di concentrato di pomodoromezzo cipollotto tritatosale e pepe quanto bastaun bicchiere di vino bianco6 cucchiai di olio di oliva extravergine

Stuffed meatloaf with sauce, Alla siciliana. But not just any meat loaf, this is the meatloaf mom, stuffed with spinach, Bacon, boiled eggs and smothered in tomato sauce. I accompanied with simple agretti, have read and serviced with a little butter, a vegetable that I didn't know before I moved to Rome and I find delicious and beautiful, but you can choose the side dish of your choice. The secret of meatloaf stuffed with gravy is all in the ground seasoning: the meat should be soft and flavor of Parmesan and pecorino. The only delicate phase of the preparation is that of browning, when the meatloaf is subjected to many stresses and could break, so be careful. And mon forget to use the sauce to dress pasta. Have a good day!

MEAT ROLL STUFFED WITH TOMATO SAUCE (Sicilian recipe)

Portions: 4 Preparation: 50 minutes cooking: 45 minutes 45 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

FOR MEAT LOAF:
500 grams of lean ground beef
the inner part of a sandwich or 4 slices of sandwich bread without borders
40 grams of shredded PDO Parmigiano Reggiano
20 grams of grated pecorino cheese Dop
2 eggs
chopped parsley as required
salt and pepper
a little chopped fresh onion
extra virgin olive oil just enough to Brown the meat loaf
FOR THE STUFFING:
3 boiled eggs
300 grams of spinach even frozen
30 grams of butter
60 grams of chopped pancetta coppata
FOR THE SAUCE:
750 ml of tomato puree
2 tablespoons of tomato paste
medium onion, chopped
salt and pepper
a glass of white wine
6 Tablespoons extra virgin olive oil

Procedure

to prepare the meatloaf stuffed with sauce Sicilian, put in a large bowl the ground, the inner part of the bun or loaf of bread soaked in milk and well squeezed, the spring onion, chopped, the Parmesan, pecorino, chopped parsley and eggs. Season with salt and pepper and mix until you get a homogeneous mixture.

Cook the spinach in the pan with butter, season with salt and pepper. If you have used frozen spinach after cooking, let them cool and squeeze them well from excess water.

Spread onto a cutting board covered with parchment paper less than half of the ground, to form a rectangle about a half centimeter of often, arrange the spinach at the Center, the bacon and three boiled eggs (in a row one behind the other for the length of the dough). Cover with the rest of the ground closing fine ends and, using the parchment paper, create a compact Wiener. Store the meatloaf for an hour in the refrigerator.

After this time, Brown the meat loaf in a very large skillet in hot oil, turning each side, gently, being careful that it does not open. Add the spring onion chopped leftover and, When it has withered, the tomato paste and deglaze with white wine. Add the tomato puree, half a cup of hot water, season with salt and pepper and cook the meatloaf a low heat covered halfway to 40 minutes, until the sauce will not be dense. I remind you that with this sauce you can dress fabulous fettuccine. Allow to cool the meatloaf stuffed with sauce Sicilian, so that rassodi a little, and serve cut into thick slices with sauce and your favorite side dish.

MATCHING: From the land of Sardinia, We suggest a Cannonau product into one of the Territories most suitable for its cultivation. We chose "Chuerra", Ancient cellar Poderi di Jerzu. A full-bodied red, with aromas of BlackBerry and purple, full and round.

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13 comments

Giovanni October 23, 2019 - 15:32

It's broken, hoin the goose. I thought I was a surgeon sewing up the pieces…

Ada Parisi October 23, 2019 - 15:41

Oh cabbages! But you watched the video on You Tube where I show how to do it (look for creative Sicilian baked meatloaf and find my channel)? It's not like you made it too big? ADA

John Longo October 23, 2019 - 15:59

No… But I had built it in to wrap paper oven and then film. It was a perfect cylinder. After an hour of fridge I browned and at the first turn yielded a junction line. Well, to the next hold. Hi dear

Ada Parisi October 23, 2019 - 20:21

EH, Meatloaf takes patience, my advice is always not to make it too big and obviously the critical phase is just the browning. A warm greeting, ADA

Isabel January 29, 2014 - 13:10

I must say that I love both that the recipe! Looks like a little at my grandmother's meatloaf (without the stuffing though) He flavoured the pasta with the sauce that we! I want to try, really!
Hello
Isabel

Sicilians creative in the kitchen January 29, 2014 - 14:31

Isabel Hello! Let's say it's not a fancy recipe, refined and dished up well, but the taste is very good. On the other hand some rustic dishes of our tradition must be safeguarded! I also season the pasta sauce, inevitable! A hug, ADA