When I was a child, my mother would make meatloaf... plain, American style, ketchup covered, meatloaf. Filling, yes, but usually a bit dry and boring. After learning of the various types of polpettone (Italian meatloaves) they make in Italy, I wanted sometime more tasty with a little bit of a spicy kick. Here's my Polpettone con Salsa di Mele... For the Polpettone 1 small onion, finely chopped 2 tablespoons canola oil 1 large egg, beaten 2 cups fresh bread crumbs (honey wheat), cubed 1 cup cinnamon applesauce (of course, you can make your own) 1 teaspoon salt 1/8 teaspoon fresh ground black pepper 1 pound ground beef, extra lean 1 pound ground pork For the Glaze 1 cup cinnamon applesauce 2 tablespoons cider vinegar 1 tablespoon honey Dijon mustard 2 1/2 tablespoons brown sugar 2 tablespoons barbecue sauce (apple maple) 20 “cracks” of freshly ground black pepper Directions
Serve with some of the glaze on top of each slice, with a side of either potato croquettes or homemade spätzle (like they make in the Alto Aldige region of Northern Italy). Of course, best served with a bottle of Italian sparkling cider. Recipe copyright GrandVoyageItaly.com
Just in time for the holidays... Autumn Beet Tart!
(Easier to say than Torta d'Autunno con Barbabietola, wouldn't you agree?) For the Crust: 1 cup of all purpose flour 3/4 cup almond flour 3 teaspoons yeast 1/4 cup water 4 tablespoons of cane sugar 2 tablespoons of extra virgin olive oil 1 teaspoon of ground fennel seeds 1 pinch of salt 1 beaten egg For the Filling: 2 large beet roots, steamed 1/2 brown sugar Directions
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