This veal polpettone [which is a kind of meat loaf] from a recipe in this month's La Cucina Italiana, turned out a bit crumbly but it did not, as I thought it might, fall apart. Again, I can't reproduce the copyright recipe but I can tell you that it contains minced veal, breadcrumbs, grated grana cheese and lots of basil. The zucchini, which were cooked with it, should really have been cubed but I declined to spend the evening doing that and opted for the processor instead. I liked the simple way of preparing the cherry tomatoes to accompany the dish: just spread the tomatoes on oiled baking paper on a baking tray, prick them with a fork, drizzle with lemon juice, season with seasalt and cook them for about half an hour in a hot oven.
Actually the polpettone tasted good hot, too but it is just the dish for a sweltering day.
8 comments:
Hi! As always that dish looks yummy! I love the tomatoes that way it's one of my favorite things to eat.
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All the best always,
M
That looks lush
We've had some typical British weather the last few rain: downpours and cold. Your blog reminds me of the lovely warm days we were enjoying not so long ago.
I've never thought of serving polpettone cold, thanks for a new idea!
Hi, Maria. So that's where you are! Will be right over and will add new site to blogroll. x
Thanks, VM. Hi, Liz. We could do with another downpour! Hi, Saretta. I never thought of it nbefore, either.
This looks delicious. Also the other 3 veal recipes under the post. I'm taking notes of them all. Veal is a bit expensive in Toronto but it's a nice change from chicken and beef. And it's great to cook something which already has been tested by a Chef. Thanks!
I don't eat veal, but it looks scrummy.
Hi, Claude. I think the veal teneroni recipe is the best of the three. Wow, I've never been called a chef before! Hi, Ellee. I'm sure it would work with other mince.
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