Ingredients
Scale
- 500 g organic extra lean ground beef
- 100 g (4-5 slices) Italian Mortadella shredded
- 90 g (1/3 cup) Ricotta
- 50g (1/2 cup) grated Grana Padano or Parmigiano Reggiano
- 1 large egg, organic free-range
- 15 g (a large handful) pistachios, finely chopped
- 2 Tbsp fresh parsley, chopped
- 1 pinch garlic powder
- 1 pinch ground cinnamon
- 3/4 cup of stale crustless bread (broken up into small pieces) soaked in1/8 cup milk
- salt and pepper
- 1/4 cup breadcrumbs for topping
- 1/4 cup white wine
- evo oil for finishing
Instructions
- Pre-heat oven to 375° F (190° C).
- In a big bowl mix ground beef, shredded mortadella, ricotta, grated Grana Padano, egg, chopped pistachio, parsley, garlic powder, cinnamon, salt, and pepper.
- Squeeze milk-soaked bread and add to the mixture. Discard milk. Mix well first with a wooden spoon then with your hands until well incorporated.
- Form into a large oval on a plate and coat with breadcrumbs all over completely coating the polpettone.
- Drizzle olive oil at the bottom of an oven-safe baking dish, gently place the polpettone in. Finish with a drizzle of olive oil and pour wine all around the polpettone and into the dish. Do not pour the wine on top of the polpettone.
- Place in the middle rack of the oven and bake for 50-55 minutes, basting it once or twice with the juices from the dish to keep it moist. Do this until a meat thermometer placed in the middle of the thickest part reads 165° F.
- Take out o the oven and let sit 10 minutes before cutting.
- Slice and serve with your favorite side dish.
Notes
Recommended side dishes: roasted potatoes, mashed potatoes, sauteed greens (kale, spinach, broccoli rabe, cicoria), and/or a fresh salad.
Any leftovers, the next day make for a great sandwich (panino).
Keep any leftovers in the fridge in a sealed container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main, Meat
- Method: Baked
- Cuisine: Italian
