Pancetta Wrapped Polpettone In Red Wine Tomato Sauce
Posted by Deborah MeleSource: http://www.italianfoodforever.com
Pancetta Wrapped Polpettone Recipe
The pancetta-wrapped polpettone recipe is an Italian dish, specifically originating from the region of Emilia-Romagna. Emilia-Romagna is known for its rich culinary tradition and is considered one of Italy's gastronomic hubs.Polpettone is essentially an Italian meatloaf, typically made with a combination of ground meats, breadcrumbs, eggs, cheese, and herbs. The name "polpettone" comes from the word "polpetta," which means meatball. It is a popular comfort food in Italy, often served as a main course or sliced and enjoyed as a sandwich filling.
The addition of pancetta, which is Italian cured pork belly, is a flavorful twist on the traditional polpettone recipe. Pancetta is known for its rich, savory taste and is widely used in Italian cuisine to add depth and complexity to dishes.
The origin of the pancetta-wrapped polpettone recipe is rooted in the culinary traditions of Emilia-Romagna, where it likely developed as a variation of the classic polpettone.
The combination of the moist and flavorful meatloaf mixture encased in pancetta adds an additional layer of richness and a delightful crispiness to the dish.
While the specific recipe may vary from one cook to another, the core elements of ground meats, breadcrumbs, eggs, cheese, herbs, and the pancetta wrap remain consistent. The polpettone is typically baked in the oven until cooked through, allowing the flavors to meld together and the pancetta to become crispy.
The pancetta-wrapped polpettone is a delicious and hearty dish that showcases the culinary traditions of Emilia-Romagna and the love for quality ingredients and robust flavors in Italian cuisine.
Prep Time 15 min Cook Time: 35 min Yield: Serves 4
Individual meatloaves are wrapped in pancetta and gently simmered in a tasty red wine-flavored tomato sauce.
Ingredients for the recipe:
1/4 Cup Olive Olio
1 Large Onion, Peeled & Finely Diced
1 Tablespoon Each, Finely Chopped Parsley, And Basil
1/2 Teaspoon Finely Chopped Sage
Salt & Pepper
1 1/2 Pounds Ground Meat (Beef, Veal, Pork Combination Of Choice)
1 Large Egg, Lightly Beaten
1 1/2 Slices Bread
1/3 Cup Milk
1/4 Cup Grated Pecorino Romano Cheese
8 Thin Slices Of Pancetta or Bacon
Sauce:
2 Large Garlic Cloves, Peeled & Minced
1/2 Cup Full Bodied Red Wine
2 Cups Pureed Tomatoes
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Basil
To Serve:
Crusty Italian Bread
Grated Pecorino Romano Cheese
1 Large Onion, Peeled & Finely Diced
1 Tablespoon Each, Finely Chopped Parsley, And Basil
1/2 Teaspoon Finely Chopped Sage
Salt & Pepper
1 1/2 Pounds Ground Meat (Beef, Veal, Pork Combination Of Choice)
1 Large Egg, Lightly Beaten
1 1/2 Slices Bread
1/3 Cup Milk
1/4 Cup Grated Pecorino Romano Cheese
8 Thin Slices Of Pancetta or Bacon
Sauce:
2 Large Garlic Cloves, Peeled & Minced
1/2 Cup Full Bodied Red Wine
2 Cups Pureed Tomatoes
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Basil
To Serve:
Crusty Italian Bread
Grated Pecorino Romano Cheese
Directions:
1. Heat a couple of teaspoons of olive oil in a skillet and cook half of the onions until they are soft and translucent about 7 to 8 minutes.
Remove the onion to a bowl, and stir in the parsley, sage, and basil.
2. Tear the bread into pieces and place in a bowl with the milk, and squeeze with your fingertips until the bread has soaked up the milk.
3. In a bowl mix the meat, eggs, grated cheese, milk-soaked bread, and onion mixture, season well with salt and pepper, and work with your fingers until completely smooth.
Divide the meat into four equal parts, and roll it into balls.
Wrap each ball with two slices of the pancetta or bacon overlapping the ends.
4. Heat the remaining oil in a heavy flameproof casserole, and then carefully brown the polpettone on all sides, then remove to a platter.
Add the remaining onion to the skillet, and cook until soft and translucent.
Add the garlic and cook just until fragrant.
Add the red wine, and cook until reduced by half.
Next add the pureed tomatoes, dried oregano and chopped basil leaves and bring to a boil.
Season with salt and pepper, and reduce heat to a simmer, then return the polpettone to the pan.
5. Cover with a lid, and cook the polpettone, turning occasionally, until fully cooked through about 15 to 20 minutes.
If sauce requires thickening, first remove the polpettone to a platter and cover to keep warm, and cook the sauce for a few minutes over medium-high heat until thickened.
Serve one polpettone per bowl, spooning some of the sauce over each.
Sprinkle with grated pecorino cheese and serve immediately.
Remove the onion to a bowl, and stir in the parsley, sage, and basil.
2. Tear the bread into pieces and place in a bowl with the milk, and squeeze with your fingertips until the bread has soaked up the milk.
3. In a bowl mix the meat, eggs, grated cheese, milk-soaked bread, and onion mixture, season well with salt and pepper, and work with your fingers until completely smooth.
Divide the meat into four equal parts, and roll it into balls.
Wrap each ball with two slices of the pancetta or bacon overlapping the ends.
4. Heat the remaining oil in a heavy flameproof casserole, and then carefully brown the polpettone on all sides, then remove to a platter.
Add the remaining onion to the skillet, and cook until soft and translucent.
Add the garlic and cook just until fragrant.
Add the red wine, and cook until reduced by half.
Next add the pureed tomatoes, dried oregano and chopped basil leaves and bring to a boil.
Season with salt and pepper, and reduce heat to a simmer, then return the polpettone to the pan.
5. Cover with a lid, and cook the polpettone, turning occasionally, until fully cooked through about 15 to 20 minutes.
If sauce requires thickening, first remove the polpettone to a platter and cover to keep warm, and cook the sauce for a few minutes over medium-high heat until thickened.
Serve one polpettone per bowl, spooning some of the sauce over each.
Sprinkle with grated pecorino cheese and serve immediately.
If you like Chilli Con Carne - Beef Meat you can tray this interesting and delicious recipe here: Chilli Con Carne Beef Meat