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 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