Florentine meatloaf
4portioner
/120mFlorentine meatloaf is a traditional Italian dish made with minced veal and mortadella, shaped into a loaf and cooked with a flavorful soffritto. It's typically served with mashed potatoes and the cooking juices.
18 ingredienser
- crustless stale bread
- minced veal
- mortadella
- Parmesan
- large free-range egg
- freshly grated nutmeg
- flat parsley leaves
- sea salt
- black pepper
- '00' flour
- extra virgin olive oil
- onion
- carrot
- celery stalk
- bay leaf
- white wine
- chicken stock
- lemon
instruktioner
- Soak the bread in warm water for 20 minutes, then squeeze out all the moisture and place in a bowl with the minced veal, the chopped mortadella, the grated Parmesan and the egg.
- Add the freshly grated nutmeg, chopped parsley, a good pinch of salt and a twist of black pepper.
- Mix all the ingredients together using your hands.
- Form the mixture into a thick, rounded oval shape and dust lightly with flour.
- Heat a few glugs of olive oil in a large frying pan and carefully add the meatloaf, turning slowly to brown all sides, then remove and set aside.
- Place a large, cast-iron casserole dish on medium heat and sauté the onion, carrot, and celery in olive oil for 10 minutes until glossy and soft.
- Add the bay leaf and the wine.
- Carefully introduce the meatloaf to the casserole dish.
- Cover and cook for 1 to 1¼ hours, adding stock a little at a time, ensuring it doesn't dry out or flood.
- Remove the meatloaf to a warmed serving platter and turn up the heat under the casserole dish.
- Add the lemon juice, reduce until slightly syrupy, remove the bay leaf, and take off the heat.
- Slice the meatloaf, pour over the soffritto and pan juices, and serve with mashed potatoes.
taggar
från antons receptsamling