Ligurian Polpettone

The Ligurian polpettone is a traditionally flavorful dish, where vegetables and aromatic herbs play a leading role. Here is the recipe:

Ingredients

• 500g ground veal
• 2 eggs
• 150g sliced mortadella
• 100g grated Parmesan
• 1 bunch chopped parsley
• 2 chopped garlic cloves
• 1 finely chopped onion
• Breadcrumbs as needed
• Salt and pepper to taste
• Extra virgin olive oil
• 50g pine nuts
• 100g pitted Taggiasca olives
• 100g artichoke hearts in oil
• Milk as needed (to soften the breadcrumbs)

Preparation

1. In a large bowl, mix the ground veal with the grated Parmesan, parsley, chopped garlic cloves, and finely chopped onion. Add the eggs and combine all ingredients well.

2. Moisten the breadcrumbs with a little milk to soften them, squeeze out the excess, and add to the meat mixture. Season with salt and pepper to your taste.

3. Spread the meat mixture on a sheet of parchment paper to form a rectangle about 1 cm thick.

4. Evenly distribute the mortadella slices, chopped artichoke hearts, Taggiasca olives, and pine nuts over the meat rectangle.

5. Roll up the meatloaf using the parchment paper, sealing the ends well to prevent the filling from escaping during cooking.

6. In a baking dish lined with parchment paper, place the meatloaf and drizzle with a little oil.

7. Bake in a preheated oven at 180 °C for about 45-50 minutes, until the surface is golden and crispy.

Trivia

The Ligurian version of the polpettone is distinguished by the addition of Taggiasca olives, pine nuts, and artichoke hearts, typical of Ligurian cuisine. It reflects the variety of flavors and the agricultural richness of the region. It can be served hot or cold, making it perfect for a picnic or buffet.