Polpettone Siciliano

Polpettone Siciliano


  • 600 g Minced beef (or beef and pork)
  • 2 Eggs
  • 60-70 g Stale bread
  • 2 tablespoons Grated Parmigiano Reggiano DOP
  • 1 cup Milk
  • 1 tuft chopped parsley
  • 1/2 clove Minced garlic (optional)
  • Salt to taste


  • 2 Hard boiled eggs
  • 120 g Sliced P​rovola
  • 80 g Sliced Prosciutto
  • 70 g Sliced ​​salami
  • Breadcrumbs
  • Monte Etna DOP Extra virgin olive oil


Prepare the dough for the meatloaf:

Put the stale bread to soak in the milk until it is completely soaked, then squeeze it with your hands, chop it and place it in a large bowl.

Add the minced meat, the eggs, the parsley, the salt, the garlic and the Parmigiano.

Knead with your hands until all the ingredients have blended.

Stuff the Sicilian meatloaf:

Place two sheets of partly overlapping foil on the work surface and brush them with extra-virgin olive oil, then sprinkle a handful of breadcrumbs over the oil.

Spread the dough on the sheets of foil forming a rectangle not too thick. Drizzle with oil, sprinkle some more breadcrumbs, then lay the slices of salami, slices of Prosciutto,  the hard-boiled eggs cut into slices and finally the slices of Provola.

Take the outer edges of sheets of foil and roll the meat loaf on itself, wrapping it tightly with the foil trying to tighten enough to make it compact, twist to close like “candy”, and place it in a pan.

Turn on the oven to 200 ° C and bake the meatloaf. After 40 minutes of cooking open the tinfoil and continue cooking for another 10-12 minutes.

Wait until the meatloaf is almost cold before slicing it to avoid breaking. If you do not like to consume it lukewarm, you can quickly reheat it already sliced ​​in oven before serving it.

Source : http://sapurisicilianu.blogspot.ca/2015/06/polpettone-siciliano_29.html

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