Meatloaf braised in white wine with dried wild mushrooms (Polpettone alla Toscana) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

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Notes about this recipe

  • NealStreet on December 11, 2021

    Perhaps use a little more water to the porcini to give more liquid. Sauce was delicious but needed topping up during cooking.

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