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Polpette

Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional comfort food. Serve it with several vegetable side dishes, sparkling water, and a bottle of wine. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

  • servings: 6

Ingredients

  • 1/3 cup milk
  • 1 slice bread, crust removed (1 1/2-inch)
  • 1 pound ground pork
  • 1 pound ground veal or beef
  • 1/3 pound mortadella, minced
  • 1 small onion, finely chopped (about 1/2 cup)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pistachio nuts, chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons white or red wine
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Step 1

    Preheat the oven to 400 degrees.

  2. Step 2

    Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it, and place the bread in a large bowl.

  3. Step 3

    Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes. Let rest 10 minutes before serving.

Source
Mad Hungry, October 2010

Reviews (1)

  • 18 Oct, 2010

    meat loaf