Sicilian meatloaf (Polpettone) from The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads (page 184) by Fabrizia Lanza

  • prosciutto cotto
  • eggs
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute a mixture of ground beef and ground pork for all-ground beef, pecorino cheese for Parmigiano Reggiano cheese, boiled ham for prosciutto cotto, Swiss chard or spinach for mustard greens, and primo sale for provolone cheese.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green olive salad (Insalata di olive verdi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of ground beef and ground pork for all-ground beef, pecorino cheese for Parmigiano Reggiano cheese, boiled ham for prosciutto cotto, Swiss chard or spinach for mustard greens, and primo sale for provolone cheese.

  • Nancy402 on June 23, 2024

    This is an excellent dish. Used chard and half beef half pork. Delicious hot or cold, and pretty enough for entertaining. The technique of using parchment to form and cook it and then removing it for browning worked really well.

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