Italian Food Recipes: Stuffed Polpettone

This is the delicious Italian recipe of polpettone that my mother uses to cook on Sunday when there are guests at home. Polpettone is so good so I decided to learn how to cook it. The thing that makes polpettone delicious is the stuffing. It is a simple recipe with only one difficult step: when you close the polpettone and when you turn it, you have to pay attention to not pull out the stuffing and to not break it. But with a little bit of attention all become simple. In this recipe I make a simple stuffing with spinach and egg in order to obtain a light dish; it is also good if you add some slice of ham steak and some slice of Italian cheese like Fontina. After you try it tell me if you like it!

INGREDIENTS (for 4 – 6 people):
500 g of Meat minced of pork
3 Eggs
1 Egg white
300 g of Spinach
30 g of Parmesan
Olive Oil for fry
1 Glass of white wine
Fresh rosemary
Fresh sage
Salt
Pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 1 hour

WINE: Crognolo (Red Wine)

PREPARATION
Start preparing the stuffing of the polpettone: cook the spinach that you can use fresh or frozen and the hard-boiled egg. Bring the spinach to boil for about 10 minutes, when they are ready drain and let them cool.

For the egg: place it in a pan with water, bring the water boil and continue to boil for 7 minutes, after this time the egg is ready,
let the hard-boiled egg cool, shell it and cut it in slices. Preheat in a pan the olive oil for fry the polpettone. Now prepare the meat: place in a bowl the meat, two eggs, salt, pepper and mix,

then add the Parmesan and mix all together. Pour the egg white over a cutting board; this step is useful to not thrust the meat upon the cutting board.

Then flatten out the meat over it and place on it the spinach and the slices of the hard-boiled egg as shown in the picture below.

Now there is the step more difficult of the entire recipe. Close the polpettone paying attention to not pull out the stuffing and place it in the hot olive oil.

Let the polpettone brown on both sides at high flame, this take about 15 minutes. Pay attention to not break the polpettone when you turn it on the other side.

Then remove the oil from the pan, add some water, the sage, the rosemary and the wine, let it evaporated and continue to cook with a cover for about 20 minutes.

During the cooking pay attention that water is always enough to obtain a sort of sauce that you can use to garnish the dish. When the polpettone is cook cut in slices and serve hot.
This is the result:

BUON APPETITO!