Polpettone Sicilian Meatloaf Recipe

 

PURPITTUNI

SICI:LIAN MEATLOAF

SICILIAN RECIPES

PURPITTONI

Purpittoni is a Sicilian Meatlaof that is braised in a toamto sauce. It is one of those Italian (Sicilian) two meals in one dishes. After the Purpittuni is finished cooking, you cook some Maccheroni Pasta and dress it with some of the sauce that the Purpittuni (Meatloaf) cooking in. This is your pasta course, that you will follow with a slice of the Purpittune, dress with a bit of sauce. Now "that's Italian."  Excuse me, I meant "Sicilian"

Enjoy !

INGREDIENTS

minced beef, 800g

eggs, 2

hard boiled eggs, 2-3

fresh bread crumbs (from 2 slices good quality sourdough white bread, crusts removed)

grated pecorino cheese, a small handful

salt and pepper

parsley, 1-2 tablespoons, cut very finely

extra virgin olive oil, ½ cup

red wine, 1 cup (optional)

passata, 1 bottle (or tomato paste and water or tinned tomato)

garlic, 1-2 large cloves, chopped finely

basil fresh leaves (and/or oregano)

onion, 1 cut very finely

ham, 4 slices, thinly sliced

pecorino cheese, 3-4 thinly sliced and broken up into pieces

peas, to taste

PROCESSES

Cook the onion in a little hot extra virgin olive oil, add a little salt and let cool.

Mix the cooled onion into the minced meat, add garlic, grated cheese, raw eggs, bread, parsley, salt and pepper together. Using your hands, mix all ingredients until they are well combined – they should feel sticky.

Spread the meat on a piece of baking paper (the older Sicilians probably would have used a marble slab).

Place ham slices lengthwise and in the centre of the mince.

Peel the hard boiled eggs and you may wish, (if you remember to do it) to cut off a little of the white at both ends so that when you line the eggs up they will fit into one another and form a continuous line – this is done so that when you slice the polpettone each serving will have some egg.

Shape the polpettone into a long oval shape enveloping all of the stuffing. The paper will prevent the meat from sticking and will make it easier to slide into the pan. Wet hands will also help to shape it. Make sure that there is sufficient meat around the eggs – this is the frail part of the polpettone. If it is going to crack during cooking this will be it.

Heat some extra virgin olive oil and seal the meat from all sides (carefully).

Add the wine, allow it to evaporate a little, add the passata, a little water, herbs and more seasoning.

Braise over low heat for about 35- 45 minutes. To prevent breakage, turn the polpettone only once during cooking. If necessary, add more water during cooking. It should kept moist while it cooks and you can always evaporate the juice at the end, if you wish to intensify the flavour.

COOKING SICILIAN

RECIPES

FROM MY SICILIAN NONNA

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Sfincione Sicilian Pizza Recipe

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BAGHERIA, SICILY

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RECIPES

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Sicilian Christmas New Years Cookies Recipe Cucciddati

 

SICILIAN "CUCCIDDATI" COOKIES

Cucciddati , also known variously as Buccellati, Italian fig cookies or Sicilian Fig Cookies, are fig stuffed cookies traditionally served at Christmas time.

The outer cookie is pastry dough, covered with icing and typically topped with rainbow sprinkles. The filling generally consists of some combination of walnuts, dates, figs, honey, spices and orange or apricot jam. The pastry is rolled around the filling, and rolls are either cut into short tubes, or curved around to form a "Bracelet".

When ring-shaped, these may be known as buccellati, meaning "little bracelets," and are a diminutive form of buccellato, a larger fig-filled ring cake. The ingredients are as varied as the names the cookies are called by, apparently a function of the town or region in which they are made. Other towns call them "nucciddati" (nut cookies), "zucciddati", "ucciddati", "vucciddati" and as in Serradifalco, pucciddati. That town's version includes ground figs and dates, nuts, and orange rinds

PASTRY DOUGH

1 cup Butter

1 cup Sugar

1/2 teaspoon Baking Soda

2 large eggs

2 teaspoon Vanilla

3 1/2 cup All purpose fFour

The FILLING

2 cups chopped dried figs

1 cup orange juice (240 ml)

2 cup raisins

2 cups chopped Walnuts

2 cups Chocolate nibs (chips)

1/2 cup Honey

1/2 teaspoon of Cinnamon

Zest of 1 Orange

The GLAZE

5 heaping tablespoons of confectioners sugar

2 to 3 tablespoons cold water

Nonpareils

Pastry preparation :

Cream together butter and sugar until sugar is dissolved.

Add baking soda to flour and mix 1 cup at a time of flour/soda to creamed butter/sugar.

Add vanilla.

Add 1 egg at a time. Blend well.

Wrap in plastic wrap and refrigerate for at least 30 minutes

The FILLING

Chop figs in small pieces. Add orange juice and let it sit for a few hours until figs rehydrate. Add remaining ingredients and mix gently. This process can be done a day before.

Assembly

When ready to bake, cut dough into 6 equal pieces.

Flour surface and roll out to 9 x 12 rectangle.

Spoon filling along the long side of pastry, about 1 inch in diameter.

Roll filled pastry, wet the end and close, place seam down on parchment lined pan.

Bake at 350 degrees Fahrenheit (180 degrees Celsius) for about 25 minutes or until light golden color.

Let it sit on cooking rack for about 5 minutes as you prepare the glaze.

Mix confectioners sugar with water mix to a smooth glaze.

Before they’re completely cool brush top of cuccidati rolls with glaze.

Add sprinkles if you wish while confectioners sugar syrup is still wet.

ENJOY !!!!

This RECIPE is Compliments from author Daniel Bellino Zwicke

EXCERTED From GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES From MY SICILIAN NONNA

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ITALIAN NATIONAL FOOTBALL TEAM

TEE SHIRT

Spaghetti Siciliana Recipe Pasta

 

SPAGHETTI alla SICILIANA

RECIPE

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Recipe SIcilian Tomato Paste Asrattu

 

MARIA

ANd her ASTRATTU

"Sicilian Tomato Paste"

How to Make SICILIAN TOMATO PASTE

"ASTRATTU"

RECIPES From MY SICILIAN NONNA

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Pasta con Sarde Sicilian Recipe

 

ANTONIA

With Her PASTA con SARDE

RECIPE

PASTA con SARDE

alla ANTONIA

ASPRA,  SICILY

ASPRA

SICILIA

Fisherman Selling their Catch

Aspra, Sicily

RECIPES From MY SICILIAN NONNA

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SOUPS - PASTA - SWEETS

FISH CHICKEN & MEAT DISHES

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Sicilian Cannoli Recipe

 

CLARA and Her CANNOLI

CLARA Makes CANNOLIS

HOW to MAKE SICILIAN CANNOLI Recipe

CANNOLI SICILIANA 

SICILIAN CANNOLI RECIPE

Ingredients for the SHELLS :

• 2 Cups All-Purpose Flour
• 2 Tablespoons Unsalted Butter Or Shortening
• 1 Teaspoon Sugar
• Dash of Salt
• 3/4 Cup Marsala Wine
• 1 Egg White
• Vegetable Oil For Frying
• 
  

RICOTTA FILLING Ingredients :

• 3 Cups Full Fat Ricotta Cheese
• 1/2 Cup Powdered Sugar
• 1/2 Teaspoon Vanilla

Preparation :

1. To make the shells, mix together the flour, butter or shortening, sugar, and salt.
2. Begin to add the wine, adding enough so that you have formed a fairly firm dough.
3. Knead for a few minutes until smooth, then form into a ball, wrap in plastic wrap, and let sit at room temperature for one hour.
4. Cut the dough in half, and roll thinly to about a 1/4 inch thickness.
5. Cut into 4 square, and place a metal diagonally across each square, and wrap the dough around the tube.
6. Seal the edges with a little beaten egg white.
7. Heat the oil in a large pan until it reaches a temperature of 375 degrees F.
8. Drop one or two tubes into the hot oil at one time, and cook until golden.
9. Remove from the pan, cool, and gently slide the cannoli shell from the tube.
10. Continue to make the rest of the shells in this manner.
11. To make the filling, first let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess water.
12. Mix the ricotta with the rest of the ingredients.
13. Chill in the refrigerator for at least 30 minutes.
14. Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired.
15. Decorate ends of cannoli if desired with mini chocolate chips or chopped pistachios.
16. Chill until you are ready to serve.

To GARNISH

• Mini Chocolate Chips or
• Chopped Pistachios

RECIPES From MY SICILIAN NONNA

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