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Polpettone con uova sode: Meatloaf with hardboiled eggs recipe
- Cuisine: Swiss
- Serves 6-8
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
600 g (1 lb 5 oz) minced veal
600 g (1 lb 5 oz) minced pork
600 g (1 lb 5 oz) minced beef
25 g (1 oz) unsalted butter
2 tablespoons virgin olive oil
1 large Spanish onion, finely chopped
2–3 cloves garlic, crushed
2 stalks celery, finely sliced
2 carrots, finely chopped
10 fresh sage leaves
1 sprig fresh rosemary
200 ml (7 fl oz) vin santo, or oloroso sherry
2½ teaspoons sea salt
A few grindings of black pepper
200 g (7 oz) white bread, crusts removed, soaked in a little milk
8 organic eggs (2 raw, 6 hardboiled and peeled)
6 slices leg ham (medium thickness), cut into long strips
Preparation
Preheat the oven to 220°C (430°F).
Heat the butter and oil in a saucepan and cook the onion, garlic, celery, carrots and herbs for a few minutes, until the vegetables begin to colour lightly. Add the vin santo or oloroso sherry and let it boil for 2 minutes, then remove from the heat.
Put the meats, salt and pepper in a large bowl and mix together, then add the vegetables. Squeeze the bread of excess milk and break it into the mixture. Add the 2 raw eggs. Combine everything really well (I find it easiest to use my hands).
Line a large rectangular terrine dish or loaf tin (about 35 cm/14 in long) with foil and brush it with oil. Put a third of the mince mixture in the tin and press it down evenly. Lay half the ham slices on top, then add a little more mince on top of the ham. Arrange the hardboiled eggs in a line down the centre, then enough extra mince to cover the eggs. Layer the remaining ham on top and add the final mince. Press the mixture down well.
Bake the loaf on the bottom shelf of the oven for about 50 minutes; it should be lightly browned on top. Turn the polpettone onto a serving dish. It is delicious served hot or cold with good bread.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Polpettone con uova sode: Meatloaf with hardboiled eggs recipe then browse more Italian recipes, Meat recipes, Swiss recipes and our most popular hainanese chicken rice recipe.
Swiss Restaurants
Displaying 7 of 7 Swiss Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Keller's Swiss and Indian Restaurant | Alice Springs | |
| 2. | Swiss Cottage | Katoomba | |
| 3. | Bei Amici Restaurant | Darling Point | |
| 4. | Eiger Swiss Restaurant | Petersham | |
| 5. | Pulver's Wallis Fogarty Steakhouse | Alice Springs | |
| 6. | Nick's Swiss Italian Restaurant | Yungaburra | |
| 7. | Casalinga | Croydon |
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