Meatloaf Tuscany Style
La Toscana: Tuscan Recipes
The recipe of this month is taken from the “Bible” of Italian cuisine by
the famous Pellegrino Artusi, “La scienza in cucina e l’arte
di mangiar bene”. It is the recipe that explains how to prepare
the meatloaf, a typical January dish that Artusi
introduces with the words “Come along, Mr. Meatloaf, don’t hang
around: I want to introduce you to my readers”.
Ingredients
for 6 people:
300g of beef, 250 g of veal, 50 g of pork sausage,
one egg, three tablespoons of Parmesan cheese, a sandwich
with lots of soft part, a small bowl of milk, a clove of
garlic, one onion, parsley, salt, pepper,
oil and frying oil, butter, some flour, some
white wine.
If you buy the meat
from a butcher‘s, ask him to mince it. If you’re using leftovers,
mince them to reduce the cooking time. Mince the garlic,
the onion and parsley and brown them in oil
and butter. Meanwhile, soak the bread in milk.
Mix the browned ingredients, the sieved bread and the meat,
adding salt and pepper. Make a large ball, sprinkle
some flour over it and put it in the non-stick pan,
where you have browned some butter. Heat it and mix it several
times. If the mixture tends to dry, add two or three spoons of white
wine.Ingredients
for 6 people:
300g of beef, 250 g of veal, 50 g of pork sausage,
one egg, three tablespoons of Parmesan cheese, a sandwich
with lots of soft part, a small bowl of milk, a clove of
garlic, one onion, parsley, salt, pepper,
oil and frying oil, butter, some flour, some
white wine.
If you buy the meat
from a butcher‘s, ask him to mince it. If you’re using leftovers,
mince them to reduce the cooking time. Mince the garlic,
the onion and parsley and brown them in oil
and butter. Meanwhile, soak the bread in milk.
Mix the browned ingredients, the sieved bread and the meat,
adding salt and pepper. Make a large ball, sprinkle
some flour over it and put it in the non-stick pan,
where you have browned some butter. Heat it and mix it several
times. If the mixture tends to dry, add two or three spoons of white
wine.
Chiavi: recipes, Tuscan cooking
Commenti (0) | March 16, 2010