Polpettone With Spinach and Provolone
Polpettone with spinach and provolone offers a savory twist on the traditional Italian meatloaf. This dish elevates the classic with a blend of ground meats, fragrant herbs, and a deliciously creamy filling.
Stuffed with spinach, provolone cheese, and slices of mortadella, this meatloaf is a flavorful, hearty meal that’s just as satisfying when served hot or cold. It’s an impressive dish that brings comfort and indulgence to any table.
Perfect for gatherings or a cozy family dinner, polpettone provides both rich flavors and textures. Its ease of preparation makes it an excellent choice for those seeking a meal that’s both impressive and comforting.
Polpettone With Spinach and Provolone: Ingredients
Ground beef, pork, and veal form the hearty base, creating a savory, rich texture that holds the filling. Fresh herbs—rosemary, thyme, sage, and parsley—add aromatic depth, enhancing the overall flavor profile.
Cream-soaked bread gives the meatloaf a moist, tender consistency, while Parmesan cheese introduces a delightful umami richness. Provolone, with its creamy melt and slight tang, balances the savory filling, while spinach offers a vibrant burst of freshness.
Thinly sliced mortadella infuses subtle, sophisticated flavors, while hard-boiled eggs add a touch of creaminess and texture, elevating each bite.
Polpettone With Spinach and Provolone
Polpettone, an Italian take on meatloaf, is a flavorful and moist dish filled with rich meats, herbs, and a delightful blend of spinach, provolone, and mortadella. Whether served hot or cold, this dish is a versatile and impressive option for dinner parties or casual meals. Here’s everything you need to know to elevate this recipe even further.
Recipe Tips
1. Soak the Bread Properly:
Ensure that the day-old bread cubes are thoroughly soaked in heavy cream. This step is crucial for achieving a tender, moist texture in the polpettone. If the bread is not fully saturated, the loaf may turn out too dense.
2. Use Quality Meats:
The combination of ground beef, pork, and veal (or turkey) creates the perfect balance of richness and texture. For the best results, opt for freshly ground meats or high-quality pre-ground options. The fat content of the meats helps keep the polpettone juicy during cooking.
3. Allow the Polpettone to Rest:
Once baked, allow the polpettone to rest for about 10 minutes before slicing. This helps the juices redistribute, ensuring that each slice remains moist and flavorful. If making it in advance, refrigerating and then allowing it to come to room temperature enhances the flavors further.
What to Serve with Polpettone With Spinach and Provolone
1. Creamy Mashed Potatoes:
Mashed potatoes are a classic pairing with polpettone. The creamy texture of the potatoes complements the rich flavors of the meatloaf, and the mildness balances out the savory notes of spinach and provolone. For extra flavor, add roasted garlic or a splash of cream to the mash.
2. Roasted Vegetables:
A medley of roasted vegetables such as carrots, zucchini, and bell peppers provides a vibrant contrast to the richness of the polpettone. Roasting the vegetables enhances their natural sweetness, offering a perfect counterpoint to the savory meatloaf.
3. A Light Salad:
A simple salad with mixed greens, tomatoes, and a lemon vinaigrette offers a refreshing, light contrast to the hearty polpettone. The tanginess of the dressing cuts through the richness of the dish, providing balance and brightness to the meal.
FAQ
1. Can I make polpettone in advance?
Yes! You can prepare the polpettone up to 24 hours in advance. Simply assemble the meatloaf, wrap it in parchment, and refrigerate. Allow it to come to room temperature before baking for best results.
2. Can I freeze leftover polpettone?
Absolutely. Leftover polpettone can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven.
3. Can I substitute the ground veal or turkey?
Yes, you can substitute ground veal with additional ground beef or pork. If you prefer a leaner option, ground chicken or turkey works well as a substitute, though it may result in a slightly drier texture.
4. How do I know when my polpettone is fully cooked?
The polpettone is ready when the internal temperature reaches 140°F. You can use a meat thermometer to check. After removing from the oven, allow it to rest for 10 minutes before slicing to ensure the juices stay in the meat.
Polpettone With Spinach and Provolone
Ingredients
- Ground beef
- Ground pork
- Ground veal or turkey
- Heavy cream
- Day-old bread crusts removed
- Kosher salt
- Coarsely ground black pepper
- Cayenne pepper
- Grated nutmeg
- Fresh rosemary chopped
- Fresh thyme chopped
- Fresh sage chopped
- Fresh parsley chopped
- Grated Parmesan cheese
- Eggs lightly beaten
- Hard-boiled eggs peeled
- Mortadella or prosciutto thinly sliced
- Blanched spinach chopped, and squeezed dry
- Provolone or caciocavallo cheese sliced
- Fine dry breadcrumbs
Instructions
- Soak the Bread:
- Begin by placing the cubed day-old bread into a small bowl. Pour the heavy cream over the bread, allowing it to soak for about 10 minutes, until the bread has softened completely.
- Mix the Meat and Seasonings:
- In a large mixing bowl, combine the ground beef, pork, and veal (or turkey). Season the mixture with kosher salt, black pepper, cayenne pepper, grated nutmeg, and chopped herbs—rosemary, thyme, sage, and parsley. Add the grated Parmesan and knead the seasonings thoroughly into the meat.
- Add Bread and Eggs:
- Once the bread has soaked, add it to the meat mixture along with the remaining cream. Pour in the lightly beaten eggs and knead everything together until fully combined.
- Assemble the Polpettone:
- Preheat your oven to 350°F (175°C) and line a 12×18-inch baking sheet with parchment paper or foil. Spread the meat mixture evenly into a rectangle on the baking sheet. Layer the mortadella slices on top, followed by the spinach, provolone, and hard-boiled eggs.
- Roll and Form the Loaf:
- Carefully roll the meat mixture into a log shape using the parchment paper to help. Once rolled, pinch the seam together and sprinkle the top with half of the dry breadcrumbs. Transfer the log to a roasting pan, seam-side down, and press it into a rounded loaf shape. Dust the top with the remaining breadcrumbs.
- Bake the Polpettone:
- Bake the polpettone in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 140°F (60°C). Allow the polpettone to rest for 10 minutes before slicing it into 1-inch-thick pieces. If serving cold, refrigerate it and slice thinner pieces for a refreshing variation.
