{"id":2807,"date":"2023-07-30T01:44:47","date_gmt":"2023-07-29T23:44:47","guid":{"rendered":"https:\/\/www.masseriamirogallo.it\/?page_id=2807"},"modified":"2023-09-01T08:22:25","modified_gmt":"2023-09-01T06:22:25","slug":"polpettone-in-crosta","status":"publish","type":"page","link":"https:\/\/www.masseriamirogallo.it\/en\/polpettone-in-crosta\/","title":{"rendered":"Meatloaf In Crust"},"content":{"rendered":"
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MEATLOAF IN CRUST<\/h1> <\/div> <\/div><\/div>
Stuffed with artichokes in oil, cooked ham and emmental<\/h6> <\/div> <\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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Ingredients:<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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For the meatloaf:<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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500 g of minced beef;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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2 eggs;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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50 g of parmesan;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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bread crumbs q.b.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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salt;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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pepper;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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cumin seeds.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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For the filling:<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1 jar of artichokes in EVO oil;<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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8 slices of Emmental cheese;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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120 g of cooked ham.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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For the crust:<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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2 round rolls of shortcrust pastry.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
Visit our artichokes in EVO oil<\/span>\n \n <\/svg> <\/span> <\/a><\/span><\/h5><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Recipe process<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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First make the meatloaf by mixing the minced meat, salt, pepper, cumin seeds, Parmesan cheese and eggs in a bowl;<\/h2>\n<\/div>
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Mix the ingredients well by adding the breadcrumbs necessary to make the dough compact and dry;<\/h2>\n<\/div>
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Take a sheet of parchment paper 50 cm long and 30 cm wide and roll out the meatloaf into a rectangle about 1 cm thick, leaving a margin on the sides of the parchment paper;<\/h2>\n<\/div>
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Season the rectangle of minced meat with the cooked ham first, then the emmental and finally the artichokes cut in half, taking care to leave a 1 cm empty border on all sides of the meatloaf;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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01<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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With the help of the parchment paper, roll up the meatloaf on itself, from the short side, trying to tighten well as it turns;<\/h2>\n<\/div>
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Cover it with parchment paper and let it rest in the fridge;<\/h2>\n<\/div>
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On a work surface, spread both bris\u00e9e rolls on their parchment paper;<\/h2>\n<\/div>
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On a work surface, spread both bris\u00e9e rolls on their parchment paper;<\/h2>\n<\/div>
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On one of the two sheets, lift one strip yes and one no,<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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02<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Take a strip from the other sheet and fit it HORIZONTALLY on the sheet with the strips raised where they are folded;<\/h2>\n<\/div>
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\u00a0Lower the verticals on the horizontal;<\/h2>\n<\/div>
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Proceed now by lifting the verticals that hadn't been raised before, take another strip from the second sheet, lay it horizontally where the verticals make the fold and lower them over it;<\/h2>\n<\/div>
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Continue like this until the horizontals are finished and the crust is ready;<\/h2>\n<\/div>
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Cover it with parchment paper, transfer it onto a cutting board of the same size and let it rest in the fridge for about 1 hour;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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03<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Preheat the oven to 200\u00b0;<\/h2>\n<\/div>
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Take the meatloaf and crust out of the fridge;<\/h2>\n<\/div>
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Choose a large baking tray, line it with parchment paper and place the meatloaf on it;<\/h2>\n<\/div>
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Line the meatloaf with the bris\u00e9e crust, taking care to seal the edges well, lifting the meatloaf on the right and left to make the crust go underneath;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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04<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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The meatloaf will have to cook for 1 hour and a half;<\/h2>\n<\/div>
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20 minutes at 200\u00b0;<\/h2>\n<\/div>
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reduce to 180\u00b0 and cook for another 30 minutes;<\/h2>\n<\/div>
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reduce to 160\u00b0 and cook for 30 minutes \u2013 15 of which in the lower part of the oven;<\/h2>\n<\/div>
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back to 180\u00b0 for the last 20 minutes.<\/h2>\n<\/div>
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Leave the meatloaf to settle and cool before cutting it.<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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05<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Meatloaf In Crust<\/h2>\n\t<\/div>\n<\/div>\n\n\n\nPlay Video<\/span><\/path> <\/svg><\/span><\/span><\/span><\/a>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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\n \"\"\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>","protected":false},"excerpt":{"rendered":"POLPETTONE IN CROSTA Ripieno di carciofi sott'olio, prosciutto cotto e emmental Ingredienti: Per il polpettone: 500 gr di carne macinata di bovino; 2 uova; 50 gr di grana; pangrattato q.b.;...","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2807","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/comments?post=2807"}],"version-history":[{"count":5,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2807\/revisions"}],"predecessor-version":[{"id":3209,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2807\/revisions\/3209"}],"wp:attachment":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/media?parent=2807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}