Doctor's Review: Medicine on the Move

August 23, 2017
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Meatloaf with prosciutto, scamorza and Parmesan (Polpettone)

This polpettone (meatloaf) features smoked cheese which adds a lovely depth of flavour

The meatloaf has a scamorza cheese filling. Scamorza is made from cow’s milk and is similar to mozzarella. It melts far better when baked, however, and its smoked version adds a lovely depth of flavour.

1 lb. 2 oz. (560 g) stale crustless bread such as ciabatta or pane casereccio

4 c. (1 L) milk

1 lb. 2 oz. (560 g) lean ground beef

2 eggs, lightly beaten

1 garlic clove, finely chopped

1 tbsp. (15 ml) Parmesan cheese, freshly grated (about ½ c./125 ml)

handful of fresh flat-leaf parsley, leaves picked and chopped

salt and freshly ground pepper

3½ oz. (105 g) prosciutto

2 oz.(60 g) smoked scamorza cheese

2 hard-boiled eggs, whole

Preheat the oven to 350°F (180°C).

Soak the bread in the milk, drain and squeeze gently to remove any excess liquid. Put in a bowl with the lean ground beef or pork, the eggs, garlic, 1 tablespoon (15 ml) freshly grated Parmesan cheese and a handful of chopped fresh flat-leaf parsley. Season with salt and freshly ground black pepper. Combine thoroughly with your hands and pat out into a rectangle about 1-inch (2.5-cm) thick.

Cut the prosciutto and scamorza cheese into thin strips, and arrange over the ground meat mixture. Put the hard-boiled eggs on top and wrap the meat around the eggs, shaping it into a meatloaf. (This is easier if your hands are wet.)

Carefully transfer to an oiled baking dish — you’ll need one larger than the meatloaf, so you can turn the loaf during cooking. Bake in the preheated oven for 40 minutes, turning from time to time. Cut into slices and serve hot.

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