Name: Polpettone Ripieno
Yield: Makes 6 Servings
Ingredients: 1 1/2 cups 1/2-inch pieces crustless Italian bread; 1/2 cup milk; 1 1/2 pounds ground beef; 8 ounces Italian sausages, casings removed; 2 large eggs; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup water; 1 10-ounce package ready-to-use spinach; 4 ounces thinly sliced prosciutto; 3 ounces provolone cheese, cut into 2x1/4x1/4-inch strips; 6 hard-boiled eggs, peeled; 18 fresh Italian parsley sprigs; 1 tablespoon olive oil

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS)

At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

Recipe notes

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