Polpettone with Vegetables and Cheese
Category: Main Dishes
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground Beef | 1 kg |
| Grana Padano DOP Cheese | 150 g |
| Egg | 1 |
| Breadcrumbs | 100 g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Carrots | 120 g |
| Zucchini | 100 g |
| Asparagus | 100 g |
| Green Beans | 30 g |
| Emmental Cheese | 150 g |
| Extra Virgin Olive Oil | To taste |
Instructions:
To prepare this delicious Polpettone with vegetables and cheese, we begin by making the vegetable filling. Start by cleaning and peeling the carrots. Cut them into sticks of approximately 7-8 mm in size. Then, trim the tough ends of the asparagus and cut the zucchini into similar-sized sticks as well. Once the vegetables are prepared, it’s time to cook them.
In a pan, add a drizzle of olive oil and sauté the carrots over medium heat for about 4 minutes, until they begin to soften. In a separate pan, cook the zucchini and asparagus together with a bit more olive oil for 5-6 minutes, or until they are slightly tender but still firm to the bite. Set both the carrots and zucchini-asparagus mixture aside to cool.
Next, slice the Emmental cheese into thin slices and season with salt and pepper. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, and a pinch of salt and pepper. Mix well and knead the ingredients for a few minutes until the mixture is uniform and well-blended.
Place a sheet of parchment paper on a flat surface and spread the meat mixture on top, shaping it into a rectangle about 1.5 cm thick and approximately 25 cm x 30 cm in size. In the center of the meat rectangle, evenly distribute the sautéed vegetables and slices of Emmental cheese.
Using the parchment paper, carefully roll the meat mixture around the vegetables and cheese to form a classic polpettone (meatloaf shape). Once rolled, transfer the polpettone to the refrigerator and let it rest for 30 minutes to firm up.
After 30 minutes, remove the parchment paper from the polpettone and place it on a baking sheet lined with parchment paper. Drizzle a little olive oil over the top to help it brown as it cooks.
Baking:
Bake the polpettone in a preheated oven at 180°C (350°F) for about 40-45 minutes, or until the exterior is golden brown and the internal temperature reaches 70°C (160°F).
Let the polpettone rest for a few minutes before slicing and serving. It pairs wonderfully with a side of roasted potatoes or a light green salad.
Enjoy this savory and comforting Italian main dish with your family and friends!
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~35 g |
| Carbohydrates | ~15 g |
| Fat | ~20 g |
| Fiber | ~4 g |
| Sodium | ~300 mg |
This recipe is ideal for a family meal or a dinner gathering, offering a delightful balance of tender meat, flavorful vegetables, and rich cheese. The added texture of the veggies gives it a wholesome touch, while the cheese inside creates a creamy surprise.
