Sophie Grigson's Polpettone Ripieno Recipe | Food Network UK
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Cooking tools:
- Instant-read thermometer
- Skewer
- Baking dish
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Parchment paper
- Fork
- Pastry brush
- Measuring spoon
- Aluminum foil
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
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