Meatloaf polpettone Emilia Romagna
Ingredients
- 50 grams Parmigiano-Reggiano cheese, finely grated
- 100 grams breadcrumbs
- 60 milliliters milk
- 2 cloves garlic, skinned and finely chopped
- 15 grams (1 handful) flat-leaf parsley, rinsed, dried, leaves removed and finely chopped
- 30 grams prosciutto fat, lardo or prosciutto, finely chopped
- 500 grams minced veal (can substitute beef or pork or any mixture of the three)
- 2 eggs
- 1/2 onion, skin removed but root end still attached
- 2 cloves
- 60 milliliters olive oil
- 20 grams butter
- 120 milliliters dry white wine
- 60 milliliters beef stock or water
- Sea salt
- Black pepper, freshly ground
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