Ingredients
The following ingredients have 5 Servings
- 500 g organic lean ground beef
- 30 g shredded mortadella
- 1 slice of whole wheat bread
- 1/8 cup milk
- ¼ cup of Italian-style breadcrumbs
- ¼ cup grated parmigiano Reggiano
- ½ cup finely cubed mozzarella
- 2 eggs
- 1 tsp each garlic powder, onion powder, paprika
- ½ tsp oregano
- Salt and pepper
- 223 g finely chopped cremini mushrooms
- 1 Portobello mushroom finely chopped
- 2-3 Tbsp extra virgin olive oil
- 1 clove garlic minced
- Pinch of red chili flakes
- ½ a medium white onion
- 3 sprigs thyme
- 1/8 cup white wine
- Salt and pepper
- 100 g thinly sliced Italian Prosciutto
Instruction
- Break bread into small pieces and pour in milk. Mix well and set aside.
- In a medium sauté pan drizzle in olive oil. Toss in chili flakes, garlic and onion and bring to a medium to high heat and cook till onions become soft, about 10 minutes.
- Add in chopped mushrooms and sauté till mushroom soften, about 15 minutes. Season with salt, pepper, thyme.
- Pour in wine and continue until wine dissipates about 10 minutes.
- Finish with a pat of butter. Set aside.
- Pre-heat oven to 400 degrees F.
- In a large bowl, mix ground beef with salt, pepper, garlic powder, onion powder, paprika, oregano, breadcrumbs, Parmigiano, mozzarella, and eggs.
- Place in milk-soaked bread and pour in any milk left in the bottom of the bowl.
- Blend well making sure all is well incorporated. Add in cooked mushroom mixture and with your hands mix well.
- Shape mixture into a long-rounded oval.
- Place the strips of cut prosciutto over the polpettone and place into a deep baking dish.
- Pour some olive oil and white wine into the bottom of the baking dish and put in the middle rack of the oven. Bake for 35 minutes or until at 150 degrees F on the middle.
- Take out of the oven and let sit 10 minutes then slice.
- Serve with roasted potatoes and cremini mushrooms.
