Polpettone Di Amarene
Recipe
Meatloaf with Italian Cherries
Serves 8-12
Ingredients:
3 kgs lean pork minced meat
500 gr Amarene in syrop – chopped. Preserve the syrop.
2 Carrots
2 Celery
1 White Onion
1 tsp Garlic Powder
1 Egg
1 Cup Parmigiano Reggiano Cheese
¼ Cup White Wine
A Handful of fresh Sage
6 Garlics in cammiccia (in socket)
Extra Virgin Olive Oil
Salt and Pepper
Gravy
Amarene leftover syrup
2 Tbsp unsalted butter
2 Cups low sodium organic beef stock
2 Tbsp flour
Salt & Pepper
A handful of Sage
Amarene leftover syrup
2 Tbsp unsalted butter
2 Cups low sodium organic beef stock
2 Tbsp flour
Salt & Pepper
A handful of Sage
How To
1. Preheat oven to 350.
2. In a large bowl, massage your meat and set aside. In a food processor, add the carrots, celery, onion, garlic powder and grind until pasty. Then add the egg, white wine, cheese, salt and pepper to taste and a drizzle of olive oil and blend once more until smooth.
3. Add the mixture to the meat and using your hand, incorporate and mix well until all combined.
4. Divide your meat in equal parts. In a large baking pan that comes with lid, place half of your meat and spread out leaving an inch all around.
5. Place your Amarene in the center. Dig them in and be generous, spread them around but ensure not to place them on the edges. Leave yourself about an inch. Then place the remaining meat on
top and seal it shut around the edges.
6. Drizzle some olive oil and a little fresh pepper on top. Add more sage all around and your garlics.
2. In a large bowl, massage your meat and set aside. In a food processor, add the carrots, celery, onion, garlic powder and grind until pasty. Then add the egg, white wine, cheese, salt and pepper to taste and a drizzle of olive oil and blend once more until smooth.
3. Add the mixture to the meat and using your hand, incorporate and mix well until all combined.
4. Divide your meat in equal parts. In a large baking pan that comes with lid, place half of your meat and spread out leaving an inch all around.
5. Place your Amarene in the center. Dig them in and be generous, spread them around but ensure not to place them on the edges. Leave yourself about an inch. Then place the remaining meat on
top and seal it shut around the edges.
6. Drizzle some olive oil and a little fresh pepper on top. Add more sage all around and your garlics.
7. Bake on convention for 3 hours (45 min per pound). After 3 hours, remove the lid and cook it for another 45 min. You can then lower oven to 170 and let it rest and keep warm until ready to
serve.
serve.
8. For the gravy: Note that the Meatloaf will release an amazing juice, so that will be your first gravy.
For the second gravy:
In a small saucepan, add the amarene syrop, beef stock, flour and butter. Cook on medium stirring until it thickens up. Then season with salt and pepper, add the sage and set aside.
In a small saucepan, add the amarene syrop, beef stock, flour and butter. Cook on medium stirring until it thickens up. Then season with salt and pepper, add the sage and set aside.
This is considered a delicacy where I am from and not many make this. I had it for the first time years ago at a family friends house over the Holidays and completely fell in love with this dish. The pork and cherries just blend so well together; your guests will not be disappointed, I guarantee it.