I enjoyed making this polpettone filled with minced turkey breast and spinach at the weekend. You use some of the sauce, which is made with tomatoes, onion, garlic, red pepper, thyme, a little more spinach and red chilli pepper flakes, to moisten the mixture. [I speeded up the sauce making process by substituting a can of pomodorini - peeled cherrry tomatoes - and the contents of a small box of passata for fresh tomatoes.] For those of you who are in Italy, the recipe can be found in the April 25th edition of Donna Moderna. The illustration in the magazine shows the sauce served in yellow pepper shells but I couldn't get any yellow peppers last week so that will be for next time. This dish is good served hot or cold.
Carthage, North Carolina Workshop
9 hours ago