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polpettone
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Ground Rump600 g
- Fresh Emmenthal Cheese200 g
- Fresh Parmesan200 g
- Stale French bread for breadcrumbs1 unit(s)
- Wheat flour for breading100 g
- Beaten eggs2 unit(s)
- Minced garlic cloves2 unit(s)
- Chopped Onion1/2 unit(s)
- Peeled Tomato400 ml
- Oil for frying150 ml
- Salt and Black Pepper to taste
- Beat 1 French bread in the food processor until it becomes a thick and homogeneous flour. Reserve.
- Mix the meat with 1 clove of minced garlic, onion, salt and pepper. Add the meat to a French bread soaked in milk and mix everything gently.
- Once this is done, divide the meat into two parts making rounded molds. With the help of a round container, mold half of the meat in the bottom of the container. Add grated Emmenthal cheese on top. Then cover with the other half of the meat, joining and closing the stuffed polpettone.
- Dip the polpettone in the beaten egg with salt and pepper and coat with wheat flour. Repeat the operation ending with the breadcrumbs. Fry in hot oil for 7 minutes on each side. Remove. Drain excess oil and set aside.
- *Sauce preparation* In a pan, place the oil and the 3 whole garlic cloves. Let the oil heat up and add the tomatoes. Let the tomatoes fall apart and add a little water if necessary. Lastly, add the basil.
- *Polpettone assembly* In a refractory, cover the bottom with the sauce, place the fried polpettone on top, and finally the tomato sauce. Top with fresh parmesan. Bake in a preheated oven at 180°C until the cheese is melted. Serve with a nice pasta, baked potatoes or risotto.
- This recipe always falls in love with the guys! Enjoy your food!
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