| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Marcella Hazan |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 oz dried (cepes) mushrooms 1 lb lean ground beef 6 in long piece of French bread 1 tbs. milk 1 tbs. chopped onion 2 tsp. salt freshly ground black pepper 2 tbs. chopped prosciutto ham 1/3 cup freshly grated parmesan cheese 1/4 tsp. finely chopped garlic 1 egg yolk 3/4 cup fine bread crumbs 1 tbs. butter 2 tbs. vegetable oil 1/3 cup dry white wine or vermouth 2 tbs. tomato paste |
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Instructions:
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1. Put the dried mushrooms in a small bowl with 1 cup of lukewarm water. Let them soak at least 20 minutes. 2. Put the chopped meat in a bowl, loosening it with a fork. 3. Cut the crusts from the bread. Put the white part of the bread in a small pan with the milk. Over medium heat, mash it with a fork until creamy. Add it to the meat in the bowl, along with the chopped onion, salt, pepper, chopped proscuitto, grated cheese, and chopped garlic. Mix gently but thoroughly by hand until all the ingredients have been incorporated into the meat. Add the egg yolk, mixing it into the other ingredients. Shape the meat into a single, firmly packed ball. Place the ball of meat on a cutting board and roll it into a compact salami-like loaf about 3 in thick. Tap it with the palm of your hand to drive out any air bubbles. Roll the loaf in the bread crumbs until it is evenly coated. 4. Drain the mushrooms, keeping the water in which they have soaked. Strain the water through a fine sieve lined with paper towels to remove any sand. Set liquid aside. Rinse the mushrooms thoroughly in several changes of clean, cold water. Chop them and set aside. 5. In a heavy bottomed casserole with a lid (just large enough to hold the loaf), heat butter and oil over medium heat. Add the loaf and brown it well on all sides. Handle the meat carefully or it will break up. 6. When the meat is evenly browned, add the wine or vermouth, raise the temperature to medium high and boil the wine briskly until it is reduced by half. Turn the loaf carefully once or twice. 7. Turn the heat down to medium low and add the chopped mushrooms. Whisk the tomato paste into the reserved mushroom liquid, and add to the meat. Cover and cook at a simmer, turning and basting once or twice. After 30 minutes, set the lid askew and cook for another 30 minutes, turning the meat once or twice. 8. Transfer the meat loaf to a cutting board and allow to settle for a few minutes before slicing into 1/2 inch slices. If sauce is too thin, boil rapidly to thicken. Serve loaf with sauce over the top. |
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Related recipes:
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None |
2001-03-10