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Stuffed Polpetone

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Stuffed Polpetone


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Tempo de preparo

40 min(s)


1 servings

Thyago Salerio

  • Ingredients
  • Recipe
  • Clean and ground beef breast250 g
  • Garlic (clove)1 unit(s)
  • Onion50 g
  • Parsley (branch)2 unit(s)
  • Salt1 to taste
  • Breadcrumbs50 g
  • Egg1 unit(s)
  • Olive oil20 ml
  • Grated Mozzarella100 g
  • Soybean oil100 ml
  • Wheat flour50 g
  • Sauce: Olive oil30 ml
  • Peeled Tomato150 g
  • Garlic (clove)2 unit(s)
  • Onion50 g
  • Basil (branch)1 unit(s)
  • Salt1 to taste
  • Tomato Extract30 g
  1. Polpetone: cut the onion and garlic into brunoise.
  2. Chop the parsley.
  3. In a bowl, mix the meat, mix the aromatics, breadcrumbs, egg and olive oil. Season with salt and pepper.
  4. Divide the meat dough into 2 portions, make 2 balls and flatten. Stuff one of the portions of meat with the mozzarella and close with the other portion. Squeeze the sides tightly so it doesn't open.
  5. Dip the polpetone in the wheat flour.
  6. Heat a frying pan, put the soy olé and fry the polpetone.
  7. Sauce: Cut the garlic and onion into brunoise.
  8. Blend the peeled tomato in a blender.
  9. Heat a pan, put the oil, add the garlic and onion and let it sweat.
  10. Add the tomatoes, the extract and sauté, let it cook and add the basil leaves.
  11. Season with salt and pepper.
  12. Mounting: Place the sauce in the bottom of a roasting pan or refractory. Place the polpetone over the sauce and put it in the oven to finish. Serve hot.

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