Stuffed Polpetone

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Stuffed Polpetone

Name: Stuffed Polpetone
Prep time: 40 min
Total time: 40 min
Yield: 1 Porções
Ingredients: 250 g Clean and ground beef breast; 1 unit(s) Garlic (clove); 50 g Onion; 2 unit(s) Parsley (branch); 1 to taste Salt; 50 g Breadcrumbs; 1 unit(s) Egg; 20 ml Olive oil; 100 g Grated Mozzarella; 100 ml Soybean oil; 50 g Wheat flour; 30 ml Sauce: Olive oil; 150 g Peeled Tomato; 2 unit(s) Garlic (clove); 50 g Onion; 1 unit(s) Basil (branch); 1 to taste Salt; 30 g Tomato Extract

🇧🇷Brazil

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(Português)

40 min(s)

1 servings

Thyago Salerio

@thyagosalerio

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

Polpetone: cut the onion and garlic into brunoise.
Chop the parsley.
In a bowl, mix the meat, mix the aromatics, breadcrumbs, egg and olive oil. Season with salt and pepper.
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.
Dip the polpetone in the wheat flour.
Heat a frying pan, put the soy olé and fry the polpetone.
Sauce: Cut the garlic and onion into brunoise.
Blend the peeled tomato in a blender.
Heat a pan, put the oil, add the garlic and onion and let it sweat.
Add the tomatoes, the extract and sauté, let it cook and add the basil leaves.
Season with salt and pepper.
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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Stuffed Polpetone

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