Wednesday, July 21, 2010


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.


Maria said...

Hi! As always that dish looks yummy! I love the tomatoes that way it's one of my favorite things to eat.

My new adress is:

I needed a new start yet again. I think I've finally ound my home!

All the best always,

Anonymous said...

That looks lush

Liz Hinds said...

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.

Saretta said...

I've never thought of serving polpettone cold, thanks for a new idea!

Welshcakes Limoncello said...

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.

Claude said...

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!

Ellee Seymour said...

I don't eat veal, but it looks scrummy.

Welshcakes Limoncello said...

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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