Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1/2 cup diced prosciutto
- 1/2 cup diced fontina cheese
- 1/2 cup diced mushrooms
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup red wine
- 1/2 cup beef broth
- 1/4 cup tomato paste
Special equipment needed:
- Large mixing bowl
- Oven-safe baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix well.
3. On a sheet of wax paper, pat the meat mixture into a rectangle about 1 inch thick.
4. Sprinkle the prosciutto, fontina cheese, mushrooms, onion, carrot, and celery over the meat, leaving a 1-inch border around the edges.
5. Using the wax paper to help you, roll the meat up tightly, tucking in the edges as you go.
6. Place the meat roll in an oven-safe baking dish.
7. In a small bowl, whisk together the red wine, beef broth, and tomato paste. Pour the mixture over the meat roll.
8. Bake the meat roll for 1 hour, or until the internal temperature reaches 160°F on a meat thermometer.
9. Let the meat roll rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
- Internal temperature of meat roll: 160°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 420
- Fat per serving: 23g
- Carbohydrates per serving: 16g
- Protein per serving: 34g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ground pork can be substituted with ground veal or lamb.
- Fontina cheese can be substituted with mozzarella or provolone cheese.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
- Use different types of cheese, such as gorgonzola or asiago.
- Add chopped spinach or kale to the filling.
Tips and tricks:
- Use a meat thermometer to ensure that the meat is cooked to the proper temperature.
- Let the meat roll rest for 10 minutes before slicing to allow the juices to redistribute.
- Serve with a side of roasted vegetables or a green salad.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the meat roll in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Slice the meat roll and arrange on a platter with a garnish of fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Roasted carrots
- Green salad with balsamic vinaigrette
Troubleshooting advice:
- If the meat roll is too dry, add more milk to the meat mixture.
- If the meat roll is too wet, add more breadcrumbs to the meat mixture.
Food safety advice:
- Always use a meat thermometer to ensure that the meat is cooked to the proper temperature.
- Wash your hands and all surfaces that come into contact with raw meat.
Food history:
- Polpettone Alpigiana is a traditional Italian dish that originated in the Alpine region of Italy.
Flavor profiles:
- Savory, meaty, cheesy, with a hint of sweetness from the vegetables and tomato paste.
Serving suggestions:
- Serve with a glass of red wine, such as Chianti or Barbera.
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Region: Italian