Equipment
Ingredients
For the Eggplant Filling
- 1020 g eggplant, unpeeled, cut into 2.5cm (1-inch) pieces
- 75 ml olive oil, extra virgin
- 3 garlic, cloves, whole
- 5 tomato, small, chopped
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 15 g fresh basil, chopped
For the Polpettone
- 285 g bread, crusts removed
- 240 ml milk
- 100 g parmesan cheese, grated
- 2 large eggs
- 400 g ground veal
- 285 g ground pork
- 200 g provolone cheese, grated
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Lightly oil a 25x18 cm (10-inch) roasting pan and line it with parchment paper.
Heat 75ml olive oil in a large, heavy skillet over medium-high heat until shimmering. Add half of the eggplant and cook, stirring frequently, for 5-6 minutes until softened and browned. Transfer the browned eggplant to a paper-towel-lined platter. Add the remaining 75ml olive oil to the skillet and cook the remaining eggplant, transferring it to the platter once browned.
Add the whole garlic cloves to the skillet and cook, stirring occasionally, until golden, about 4 minutes. Add the chopped tomatoes to the skillet along with a generous pinch of salt (2g) and pepper (1g). Cook until their juices have evaporated, about 3 minutes. Stir in the chopped basil and the cooked eggplant. Remove from heat and discard the garlic cloves.
Tear the bread into pieces and place in a bowl. Pour 240ml milk over the bread and let it soak for 5 minutes. Squeeze out any excess milk, discarding it. In the same bowl, whisk together the soaked bread, grated Parmesan cheese, and eggs. Season with salt (3g) and pepper (1g). Add the ground veal and ground pork, and mix everything together thoroughly with your hands until fully incorporated.
Place a piece of parchment paper on a clean work surface. Using your hands, pat the meat mixture into a rectangle approximately 25x20cm (10 inches by 8 inches) and about 2cm (3/4 inch) thick. Spread the prepared eggplant mixture over the meat, leaving a 2.5cm (1-inch) border on all sides. Sprinkle the grated provolone cheese evenly over the eggplant filling. Using the parchment paper as a guide, carefully roll the meat mixture around the filling to form a loaf. Pinch the ends to seal and place the rolled polpettone in the prepared roasting pan.
Brush the outside of the polpettone with a little olive oil. Bake in the preheated oven for 45 minutes, or until cooked through and the internal temperature reaches 71°C (160°F). Let rest for 10 minutes before slicing and serving.
Chef's Notes
- For the best flavor, use high-quality ground meats.
- Do not overcook the polpettone. Remove it when the internal temperature reaches 71°C (160°F), and let it rest.
- Serve the polpettone with a side of mashed potatoes or roasted vegetables for a complete meal.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap and then foil to prevent freezer burn.
Reheating: Reheat in a preheated oven at 175°C (350°F) until warmed through, or in a microwave on medium power.
