Sophie Grigson's Polpettone Ripieno Recipe | Food Network UK

Ingredients

• 80g stale bread
• 6 tablespoons milk
• 100g mortadella
• 800g minced beef, or half-in-half beef and veal
• 80g freshly grated pecorino or parmesan
• 3 tablespoons finely chopped parsley
• 3 cloves garlic, crushed
• 2 eggs
• 130g cave-aged cacciocavallo
• A small handful of whole flat parsley leaves
• 1 tablespoon capers, rinsed and soaked if salted
• Salt and lots of freshly ground pepper
• 3-4 medium sized potatoes, cut into wedges
• Extra virgin olive oil