Polpettone Siciliano


gr. 500 minced veal;
gr. 150 grated cheese,
gr. 250 bread crumbs,
3 eggs,
tomato paste,
meat broth light,
olive oil,
salt and pepper.

How to make the Polpettone Siciliano – Sicilian Meatloaf:

In a land mix the minced meat with cheese, 200 grams of bread crumbs, two cloves of garlic and a tablespoon of chopped parsley, salt and pepper and mixed with three eggs. Give the mixture a elongated oval shape and pass the bread was grattatelo. In a large frying pan, soften the onion in a glass of olive oil and then fry the meat loaf.

Add a tablespoon of tomato paste diluted in a little warm broth and when the liquid has been absorbed pour a ladle of hot stock and cook for about 50 minutes over low heat, stirring frequently meatloaf. He served cold, sliced with a side of peas or carrots with butter.

Regional recipe from Sicily





Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.