Struggling to preserve the Italian culinary tradition oversea

Category: Roast & Meatloaf


INGREDIENTS (4 servings)

1 kg of diced veal / 80 g hazelnuts / 2 shallots / 100 mL milk / flour / 1 glass of Marsala / bay leaf / thyme / 10-15 small onions / 1 spoonful of cane sugar / 2 spoonfuls of vinegar / extravirgin olive oil / salt

Peel and dice the shallots, crush the hazelnuts and brown everything in a pot with 2 spoonfuls of oil. Coat the meat with flour, add it to the pot and let it golden. At this point season with salt, simmer with Marsala, add a glass of warm water, the bay leaf and cook with a lid for 30 minutes. Then add the milk and continue cooking for another 30 minutes. In the meantime prepare the onions: let them brown whole in oil and salt for 5 minutes. Add half a glass of water and cover with a lid so that they become tender (10 more minutes). Then add the sugar cane and vinegar, and without the lid let the sauce reduce till it is glazed. Serve the new with the cooking sauce, the onions some whole hazelnuts and complete with thyme.


iNGREDIENTS (6 servings)

20 oz grounded pork / 5 oz cooked ham / 5 oz diced bologna / 2.5 oz grated parmesan / 3 slices of bread / 2-3 potatoes / 2 eggs / a glass of milk / parsley / rosemary / extravirgin olive oil / salt

In a bowl mix together the pork with the bologna, the parsley, eggs and the 3 slices ob bread softened in milk. Add the parmesan and season with salt. Give the mixture a meatloaf shape, then transfer it in an oven tray and wrap it in the sliced ham. Slice the potatoes, putt hem on the oven tray around the meatloaf, pour a drop of oil on them, some salt and rosemary. Cover everything with aluminium foil, the put in the oven at 395 F for 20 minutes. Uncover, and continue cooking for another 30 minutes.


INGREDIENTS (4 servings)

0.7 lb of minced beef / 0.7 lb of minced pork / 0.5 lb of asparagus / 0.3 lb of bologna / 0.15 lb grated parmesan / 1 egg / 1 bread / 1 glass of milk / nutmeg / marjoram / bread crumbs / extravirgin olive oil / salt

For the fondue

0.15 lb of grated parmesan / 0.06 lb of flour / 13.5 oz of milk / 3 egg yolks

Parboil the asparagus in salted water for few minutes. Mince the bologna and mix it with the meats, the egg, the parmesan, a spoonful of marjoram, and the bread (softened in a bowl of milk). Season with salt and pepper, add the nutmeg, and work everything with your hands. Put half of the mixture in a plumcake pan, previously oiled and sprinkled with grated parmesan. Put the asparagus on topo, then sprinkle them with more parmesan. Close with the remaining half of the mixture. Complete with abundant grated parmesan and bread crumbs on top. Pu in the oven at 390 F for 55 minutes. For the fondue, mix¬†the yolks with the flour in a saucepan. Dissolve with the milk and heat. Add the parmesan and continue to stir till it’s thick. Serve the slices of meatloaf with the fondue on top.