Name: Polpettone wrapped in pancetta
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 100 ml olive oil; 2 onions, finely chopped; 4 garlic cloves, finely chopped; 2 tsp each finely chopped marjoram and oregano leaves; 1 tsp finely chopped sage leaves; 500 gm each minced veal and pork; 2 eggs, lightly beaten; 35 gm (½ cup) fresh fine breadcrumbs from a crusty white loaf; 40 gm (½ cup) finely grated parmesan, plus extra to serve; 16 (300gm) wide, thin, flat pancetta slices; 2 fresh bay leaves; 750 ml (3 cups) passata; 250 ml red wine; 100 gm unsalted butter, coarsely chopped

Polpettone wrapped in pancetta

Australian Gourmet Traveller recipe for polpettone (meatballs) wrapped in pancetta.

Serves 8

Prep

25M

Cook

45M

Total

1H 10M

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This is no ordinary meatball. From the mix of fresh herbs to the flavour infused by the pancetta and the gently simmering tomato, this dish cries out for a glass of red and a chunk of crusty bread to mop up all the extra sauce.

Ingredients

100 ml olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

2 tsp each finely chopped marjoram and oregano leaves

1 tsp finely chopped sage leaves

500 gm each minced veal and pork

2 eggs, lightly beaten

35 gm (½ cup) fresh fine breadcrumbs from a crusty white loaf

40 gm (½ cup) finely grated parmesan, plus extra to serve

16 (300gm) wide, thin, flat pancetta slices

2 fresh bay leaves

750 ml (3 cups) passata

250 ml red wine

100 gm unsalted butter, coarsely chopped

Method

Main

1.Heat 2 tbsp oil in a frying pan over low-medium heat, add half the onion and half the garlic and sauté until soft and translucent (8-10 minutes), stir through herbs, remove from heat and cool to room temperature.

2. Combine minced meats, eggs, breadcrumbs, parmesan, onion mixture and 2 tsp each sea salt and freshly ground black pepper in a bowl. Divide into eight pieces, roll into balls, wrap each with overlapping pancetta slices, refrigerate for 10 minutes.

3.Meanwhile, heat remaining oil in a large flameproof casserole, add polpettone and turn occasionally until brown (5 minutes), then remove from casserole and set aside. Add remaining onion and garlic to casserole and sauté over low-medium heat until soft (7-8 minutes), stir in bay leaves, passata and red wine. Add polpettone, cover and simmer until firm when pressed (10 minutes), remove lid and simmer until sauce is reduced by half (8-10 minutes).

4.Transfer polpettone to a plate with a slotted spoon, cover loosely with foil and keep warm. Increase heat to high and cook sauce until thick (5-10 minutes), then stir in butter until combined.

5.Spoon tomato sauce over polpettone, scatter with parmesan and serve immediately.