Il polpettone della cucina povera Toscana
Try this Il polpettone della cucina povera Toscana recipe, or contribute your own.
Try this Il polpettone della cucina povera Toscana recipe, or contribute your own.
- farina
- pepe nero macinato fresco
- 115 ml di olio extravergine di oliva
- 80 g di cipolla tritata finemente
- 40 g di carota tritata finemente
- 35 g di sedano tritato finemente
- 700 g carne mista macinata (manzo vitello, maiale)
- 3 salsicce fresche senza pelle
- 2 uova grandi sbattute
- 55 g di pangrattato
- 3 cucchiai di prezzemolo tritato
- 2 cucchiaini di sale
- 230 ml di vino rosso secco
- circa 500 ml di brodo di carne caldo
- 4 patate, pelate e a cubetti
- Carbohydrate 4.251 g
- Cholesterol 0 mg
- Fat 0.02725 g
- Fiber 0.103549998700619 g
- Protein 0.5777 g
- Saturated Fat 0.00436 g
- Serving Size 1 1 Serving (119g)
- Sodium 0.1635 mg
- Sugar 4.14745000129938 g
- Trans Fat 0.00763 g
- Calories 20 calories
Step-by-step
- Preheat oven to 190°C.
- In a medium skillet, heat half the olive oil over medium heat and sauté the onion, carrot, and celery for 5-6 minutes, or until the onion is golden brown. Set aside to cool.
- In a large bowl, combine the ground meats, sausage, eggs, breadcrumbs, 2 tablespoons of parsley, and 2 teaspoons of salt. Add the sautéed vegetables and mix well.
- Shape the meat mixture into an oblong loaf, compact it with your hands, and sprinkle with flour.
- In a large oven-safe casserole dish or Dutch oven large enough to hold the meatloaf, heat the remaining olive oil.
- Carefully transfer the meatloaf to the pot and brown on all sides, turning gently, for about 2 minutes per side.
- Add the wine, stir to scrape up any browned bits from the bottom of the pot, and cook to slightly reduce the liquid.
- Add the broth, diced potatoes, and remaining chopped parsley to the liquid in the pot.
- Cover and bake for 25-30 minutes (I had to bake it for about 20 minutes more, because the sauce was still too liquid, but check it, it also depends on the oven and the type of potatoes used).
- Season the sauce with salt and pepper to taste.
- Let it rest for 10 minutes before slicing.
- Slice and serve with a few spoonfuls of sauce over the meat and potatoes as a side dish.
Il Polpettone della Cucina Povera Toscana: A Taste of Rustic Simplicity
As a busy working mom, finding time to cook a wholesome and delicious meal can feel like a Herculean task. But sometimes, the simplest recipes are the most rewarding. This Tuscan peasant-style meatloaf, or Il Polpettone della Cucina Povera Toscana, is a perfect example. It's a dish that speaks volumes about resourcefulness and the art of transforming humble ingredients into something truly special. This recipe is not just about the end result – it's about the process, the comforting aroma that fills your kitchen, and the satisfying feeling of creating something delicious and nourishing for your family.
The beauty of this recipe lies in its simplicity. It's a dish that doesn't require exotic ingredients or complex techniques. It's a celebration of the everyday: ground meat (a mix of beef, veal, and pork works wonderfully), humble vegetables like onions, carrots, and celery, and pantry staples like breadcrumbs and eggs. The addition of fresh parsley brightens the flavors, while the red wine adds a depth of richness that elevates the entire dish. The slow simmering in a flavorful broth, infused with the earthy notes of potatoes, creates a tender and succulent meatloaf that's incredibly satisfying.
Preparing this meatloaf isn't just about following a recipe; it's about connecting with the culinary traditions of Tuscany, a region known for its rustic charm and hearty cuisine. Imagine yourself in a sun-drenched Tuscan kitchen, the air thick with the aroma of simmering herbs and spices. This recipe allows you to bring a piece of that Tuscan magic into your own home, transforming a simple weeknight meal into a culinary adventure.
The versatility of this recipe is another aspect I appreciate. Feel free to adjust the ingredients according to your taste and what you have on hand. Perhaps you'd like to add a pinch of red pepper flakes for a hint of spice, or substitute different vegetables based on seasonal availability. The important thing is to embrace the spirit of the recipe – to create a dish that is both delicious and deeply personal.
Serving this meatloaf is a joy. The tender, flavorful meat is perfectly complemented by the rich, savory sauce. The potatoes, cooked to soft perfection, absorb the delicious flavors of the broth, becoming a delightful side dish in themselves. The overall experience is one of warmth, comfort, and a genuine appreciation for simple, honest food.
Beyond the culinary aspects, preparing this dish offers a chance for mindful cooking. The process of combining the ingredients, shaping the meatloaf, and watching it slowly simmer is a meditative experience, a moment of calm amidst the busyness of life. The act of creating something delicious and nourishing for your loved ones is a rewarding one, a reminder of the importance of slowing down, appreciating the simple pleasures, and savoring the flavors of life. This isn't just a recipe; it's a reminder to embrace the simple beauty of everyday cooking and the joy of sharing a delicious meal with those you love.
This meatloaf recipe isn't just a dish; it's a story. A story of resourcefulness, of tradition, and of the simple pleasures found in creating something delicious from humble ingredients. It's a taste of Tuscany in your kitchen, a culinary adventure that's accessible to everyone, regardless of their cooking skills. So, gather your ingredients, put on some relaxing music, and embark on this delicious culinary journey. You won't be disappointed. And maybe, just maybe, you'll discover a new favorite weeknight meal that brings a touch of Tuscan sunshine into your home.
