Polpettone Two Ways Recipe

Name: Polpettone Two Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 cups diced day-old bread, crust removed; 2 1/2 cups milk, at room temperature; 1 large or 2 small shallots, minced; 2 cloves garlic, minced; 1 large egg, at room temperature; 1/4 pound thinly sliced prosciutto di Parma, finely chopped; 1/2 cup freshly grated Parmesan; 1/2 teaspoon kosher salt; 1 pound ground turkey; 2 tablespoons chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1/2 cup white wine; 1 1/2 cups store-bought marinara

Servings: persons

2 cups diced day-old bread, crust removed
2 1/2 cups milk, at room temperature
1 large or 2 small shallots, minced
2 cloves garlic, minced
1 large egg, at room temperature
1/4 pound thinly sliced prosciutto di Parma, finely chopped
1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt
1 pound ground turkey
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups store-bought marinara

1
Special equipment: an immersion blender
2
In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers.
3
Mix well and allow the bread to soak for 5 minutes.
4
Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto.
5
Add the turkey and parsley and mix well.
6
Divide the mixture into 2 even oblong loaves.
7
Heat 2 medium skillets over medium-high heat.
8
Add 1 tablespoon olive oil and 1 tablespoon butter to each pan.
9
Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side.
10
Divide the white wine between the two pans and cook until reduced by half.
11
Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer.
12
Add the marinara to the other pan and bring to a simmer.
13
Reduce the heat under each pan to medium low and cover the pans.
14
Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through.
15
Remove the loaves from the pan and allow them to rest 10 minutes before slicing.
16
Remove the marinara from the heat and stir with a wooden spoon.
17
Simmer the remaining milk, uncovered, until it reduces by half.
18
It will be slightly brown and look broken.
19
Using an immersion blender, blend the milk until fully emulsified and creamy.
20
Serve each polpettone with its respective sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups diced day-old bread, crust removed, 2 1/2 cups milk, at room temperature, 1 large or 2 small shallots, minced, 2 cloves garlic, minced, and more.

Yes, Polpettone Two Ways falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polpettone Two Ways

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