Step 1

Place the bread cubes in a small bowl, submerge them in heavy cream, and allow the mixture to sit for approximately 10 minutes, ensuring the bread softens completely.

Step 2

Combine the ground beef, pork, and veal in a large mixing bowl. Season the meat with kosher salt, black pepper, cayenne, and nutmeg. Mix in the chopped rosemary, thyme, sage, and parsley. Add the grated Parmesan and blend thoroughly using your hands. Incorporate the soaked bread cubes, along with any remaining cream, and beaten eggs. Knead the mixture until all components are fully integrated.

Step 3

Preheat your oven to 350°F (175°C). Line a baking sheet, roughly 12 by 18 inches, with parchment or aluminum foil. Flatten the meat mixture over the lined sheet, forming a rectangle slightly smaller than the sheet’s dimensions. Arrange slices of mortadella atop the meat, followed by an even layer of spinach. Break the provolone slices into small pieces and scatter them across the surface. Conclude by evenly distributing chunks of hard-boiled egg over the layers.

Step 4

Using the parchment paper to assist, roll the meat mixture into a tight cylinder with the filling inside. Begin by lifting one long edge of the parchment, rolling the meat halfway, and pressing down lightly. Repeat the process with the opposite side, overlapping the meat slightly. Pinch the seam together to seal. Dust the cylinder evenly with half the bread crumbs. Secure the ends by twisting the parchment, shaping the mixture into a firm roll. Transfer the cylinder seam-side down to a deep baking dish or roasting pan, remove the parchment, and press gently to form a loaf with rounded edges. Apply the remaining bread crumbs across the top and sides. Refrigerate the prepared roll for several hours or overnight if desired.

Step 5

Bake the polpettone in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 140°F (60°C). Allow the dish to rest for 10 minutes before slicing into 1-inch-thick portions. Serve warm. Alternatively, cool to room temperature, refrigerate, and slice thinner if serving cold. The polpettone can be refrigerated for up to three days.