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1
Put bread cubes in a small bowl, cover with cream and set aside to soak until softened, about 10 minutes.
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2
Put beef, pork and veal in a mixing bowl.
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3
Season with salt, pepper, cayenne, nutmeg, rosemary, thyme, sage and parsley.
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4
Add Parmesan and, using hands, knead seasoning into meat.
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5
Combine soaked bread (and any remaining cream) with beaten eggs, then pour mixture over seasoned meat and knead until well combined.
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6
Heat oven to 350 degrees.
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7
Line a 12-by-18-inch baking sheet with parchment or foil.
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8
Press ground meat mixture evenly over parchment to make a flat rectangle slightly smaller than the baking sheet.
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9
Top with slices of mortadella.
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10
Scatter cooked spinach evenly over mortadella.
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11
Break provolone slices into rough pieces and distribute over surface.
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12
Finish with hard-cooked egg chopped into chunks.
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13
Using parchment to help, roll the meat into a long cylinder with filling on the inside.
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14
With the long side facing you, first lift parchment and use it to roll meat to the center, pressing down to keep it in place.
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15
Then lift parchment on the opposite long side, bringing meat just past the center to overlap itself slightly.
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16
Pinch the seam of the meat together to keep filling in place.
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17
Sprinkle with half the dry crumbs.
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18
You will now have a cylinder approximately 15 inches long.
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19
Twist ends of parchment to firm the mixture, then transfer to a deep-sided baking dish or roasting pan, and place it seam-side down.
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20
Carefully remove and discard parchment.
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21
With hands, press firmly to form cylinder into a long loaf with rounded ends.
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22
Dust top and sides with remaining bread crumbs.
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23
(The polpettone may be prepared to this point several hours, or up to 24 hours, in advance; keep refrigerated and bring to room temperature before baking.)
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24
Bake for 40 to 45 minutes, until internal temperature is 140 degrees.
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25
Let rest for 10 minutes and cut into 1-inch-thick slices and serve.
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26
(Alternatively, cool to room temperature and refrigerate for up to 3 days.
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27
If serving cold, cut thinner slices.)
