Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Popettone Farcito
(Meatloaf stuffed with Ham and Frittatine)
Serves 12 (8 ounce portions)

4 oz. Bread (stale, crust removed)
1-1/2 cup Beef Stock
3 lb. Gound Meat
1 Onion (minced)
1/3 cup Sun-Dried Tomatoes (chopped)
1-1/2 tsp. Salt
3/4 tsp. Black Pepper
2 Eggs (beaten)
1 tsp. Majoram (minced)
2 tbsp. Parmesean (grated)
1 tbsp. Bread Crumbs (seasoned)
4 tbsp. Red Wine

Filling:
1 Egg
2 tsp. Parsley (minced)
1/8 tsp. Salt
1/8 tsp. Black Pepper
1/2 tsp. Olive Oil
4 slices Ham

Méthode:
Preheat oven to 350 degrees. Soak the 4 slices of bread in 3/4 cup of beef stock. Squeeze it dry then shread. Combine the ground meat, eggs, onion, sun-dried tomato, pepper, salt, majoram and the shredded bread. Sprinkle bread crumbs on cutting board and press mixture into a square that is 1/2 inch thick. Cover the square with the ham slices and the 2 frittatine (omelets), roll into a log and place into a baking dish and cover with remaining 3/4 cup of beef stock. Cook for 30-40 minutes. Allow to rest for 15 minutes after baking and carve.

Méthode for Frittatine:
Whip the egg with parsley, salt and pepper. Divide minture in half. In a non-stick skillet, add olive oil and half of egg mixture. Cook for 1-2 minutes on each side. Remove from pan then repeat procedure with other half of mixture.