Leftover bread is the first subject of the 2018 round of Cucina Conversations.
Christmas Time has gone. My kitchen has done its best during the last Christmas. Due to the fact that our family had increased of 4 more people.
A lovely time spent with the best in world Australian pastry chef and her Sticky Date Pudding for which I could do follies, my Jack-of-all-trades brother-in-law and his strong chicken ragù and my two little cuddly nephews, good chocolate eaters and best juventus’ fans ever.
Now add a Piedmontese – Calabrian wedding on the 28th and a very big family reunion from all over Italy, lots of lunches and dinners together. This has definitely knocked me out.
At the end, the fridge was full of things that needed to be consumed in such a ways. So nothing was better than a Polpettone to do this. Leftover bread is a cooking friend of mine. When we have fresh bread we often use the old one to prepare every kind of bruschetta and in some cases I store it in the refrigerator to make my polpette or other stuffed food.
Leftover bread, left-overs cheeses, eggs, carrots and the last slices of a delicious San Daniele’s ham.
500 gr minced meat
300 gr left-over bread
every tipe of left over cheese such as emmenthal, asiago, provolone, parmigiano ecc.
left-over San Daniele’s ham plus 4 slices for the final composition
1 tablespoon of milk ( if need )
First of all, soak the bread in warm water. Put the cheeses and the left-over ham in a mixer and grind them finely.
In a mixing bowl put the minced meat, the bread that you have dried from water and finely chopped, the grinded ham and cheeses, the eggs, parsley finely chopped, salt and pepper. Mix by hand until they are well combined. The mixture has to be tender, you can add some milk.
The Polpettone recipe is very personal. You can add more spices or other filling. I choose ham cheese and carrot because they were in my fridge, but you can also use spinach for a lighter version.
Form your polpettone in a square shape on a piece of oven paper. Fill in with the slices of ham, the carrot and some cheese. Roll it up on itself and close the sides very well.
Cover your polpettone with the oven paper to form a candy. Put it in a deep baking pan. I often use a Plumcake one with a rectangular shape.
Bake it in preheated oven at 180° for 30 minutes.
Serve it with some roasted potatoes or some mixed salad.
The other Cucina Conversations:
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