Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large onions, sliced
- 6 slices bacon, chopped
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
Special equipment needed:
- Large mixing bowl
- Large skillet
- Loaf pan
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, eggs, milk, parsley, basil, oregano, salt, and black pepper. Mix well.
3. In a large skillet, cook bacon over medium heat until crispy. Remove bacon from skillet and set aside.
4. In the same skillet, add sliced onions and cook over medium heat until caramelized, about 15-20 minutes.
5. Add brown sugar and balsamic vinegar to the skillet with the onions. Cook until the mixture thickens and becomes syrupy, about 5-10 minutes.
6. Grease a loaf pan with cooking spray.
7. Spread half of the meat mixture evenly in the bottom of the loaf pan.
8. Spread the caramelized onion mixture over the meat.
9. Sprinkle the chopped bacon over the onions.
10. Top with the remaining meat mixture, pressing down gently to seal the edges.
11. Cover the loaf pan with aluminum foil and bake for 1 hour.
12. Remove the foil and bake for an additional 15-20 minutes, or until the top is browned and the internal temperature reaches 160°F.
13. Let the pitina rest for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 489
Fat: 26g
Carbohydrates: 23g
Protein: 38g
Sodium: 1038mg
Sugar: 14g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Panko bread crumbs can be used instead of regular bread crumbs.
- Red wine vinegar can be used instead of balsamic vinegar.
Variations:
- Add chopped mushrooms to the caramelized onion mixture.
- Use different herbs, such as thyme or rosemary, in the meat mixture.
- Top with a tomato sauce instead of caramelized onions.
Tips and tricks:
- Make sure to mix the meat mixture well so that all the ingredients are evenly distributed.
- Use a meat thermometer to ensure the internal temperature reaches 160°F.
- Let the pitina rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover pitina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Slice the pitina and place in a baking dish.
- Cover with foil and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve sliced pitina on a platter with a garnish of fresh herbs.
- Serve with a side of roasted vegetables.
Garnishes:
- Fresh parsley
- Fresh basil
- Fresh oregano
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Garlic bread
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes
- Mashed potatoes
Troubleshooting advice:
- If the pitina is too dry, add more milk to the meat mixture.
- If the pitina is too wet, add more bread crumbs to the meat mixture.
Food safety advice:
- Make sure to cook the pitina to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Pitina is a traditional dish from the Friuli region of Italy. It is typically made with a mixture of meats, herbs, and spices, and is often served cold or at room temperature.
Flavor profiles:
- The pitina has a savory flavor from the meat mixture, which is balanced by the sweetness of the caramelized onions and brown sugar.
Serving suggestions:
- Serve the pitina as a main course for dinner or as an appetizer for a party.
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