Wednesday, May 25, 2011

POLPETTONE WITH PEPPERS





I had fun making this pork polpettone at the weekend.  It contains red peppers, green olives and mozzarella and is flavoured with sweet paprika and basil leaves.  For those of you who are in Italy, the recipe is in the May edition of Cucina Moderna.

11 comments:

Winchester whisperer said...

Perfetto

Michelle said...

WL,
Between this luscious looking polpettone and the beautiful cinnamon and lemon gelato a couple of posts back, you have made me mad with hunger!

rosaria said...

I'll check the recipe and compare it to my memories. That looks enough for a few guests, yes?

CherryPie said...

It looks very tasty :-)

Welshcakes Limoncello said...

Grazie, WW. Sorry, Michelle! Hi, Rosaria. Oh, yes, it would serve eight. I am freezing some. Thanks, Cherie.

Trubes said...

Mmmm that looks delicious Welshcakes, When I saw the amount you had made I thought, that perhaps, you may be entertaining one of your many gentlemen admirers!
Did you serve a sauce with the pork, although it does look nice and moist?
Another question....do you still eat the British way, having meat, vegetables and gravy all on the one plate, or the Mediterranean way, of serving vegetables etc., as different courses?
Di..xx

Scintilla said...

I know that I would just love this!

Welshcakes Limoncello said...

Hi, Trubes. I just throw crumbs to the hordes from the balcony! No, I didn't serve a sauce as it was moist. To be honest, I rarely ate the British way even when over there, because I prefer Italian. I'm not a lover of roasts and gravy. I served this with just a salad.

Welshcakes Limoncello said...

Hi, Scintilla. Do try it!

Trubes said...

Ha ha Welshcakes, very funny, made me chuckle..I'm a great lover of Italian food too and of course, French cuisine.
My sister, as you know, lives in France, but much prefers Italian cuisine over French...She reckons that the Italians taught the French how too cook and first introduced their cuisine to the court of Louis X1V...how true this is I don't know as I've never really bothered to check, What's more, I daresn't argue with my big sister, perish the thought!

Di.xx

Welshcakes Limoncello said...

Hi, Di. I think your sister is right. As I understand it, the Roman legions on the march first used herbs and spices to preserve the food. This cuisine spread and the French refined it.

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