Polpettone alla Modenese

By John, 9 December, 2020
Region
Italy
Description
Meatloaf of Modena

This translates to "Meatloaf in the style of Modena", but it's really more like a cross between a traditional American meatloaf and a French ballotine or galantine: It has many ingredients mixed into the meat, and then it's poached in a fish poacher rather than baked.

This is traditionally served with boiled vegetables and Salsa Verde Modenese. 

Yield
8 Servings
Preparation time
2 hours
Ingredients
1 1⁄2 lb Ground Beef or Veal
6 boiling potatoes
6 small boiling onions
1 T kosher salt
3 q Beef Stock
2 Hard-Boiled Eggs (chopped)
1 pn Cinnamon
3 Eggs
3 T Bread Crumbs
1⁄3 c Heavy Cream
1 Lemon, juice of
5 T Parmigiano-Reggiano cheese (freshly grated)
4 T Butter (Unsalted) (soft)
3 oz Salt Pork (blanched and ground)
6 carrots (cut into batons or chunks)
Instructions
  1. Combine all ingredients in a large bowl and mix very well. Add salt and pepper as needed.
  2. Lay it out on a linen kitchen towel (not terry) and form it into a log that will fit in your fish poacher.
  3. Wrap it twice in the towel, tie off the ends with kitchen twine, and refrigerate for 30 minutes.
  4. Meanwhile, set up your fish poacher and heat the stock in a separate pot, with the kosher salt.
  5. Put the cold meat roll into the poacher and cover gently with the hot stock. Bring it to a simmer and cook for 30 minutes.
  6. Prepare the Salsa Verde Modenese.
  7. Boil a pot of water and cook the onions, potatoes, and carrots until done.
  8. When the meat is cooked, turn off the heat and let it cool in the stock for 30 minutes.
  9. Remove the meat and let it cool on a serving platter for another 30 minutes.
  10. Gently unwrap the polpettone and slice it thickly. Arrange the slices around the platter, then dress it with boiled vegetables and the Salsa Verde.
  11. Serve at room temperature.