Also known as polpettone. The mixture can also be used to make meatballs. Part of the knack of making this is to keep the mixture quite dry, and to chill the mixture after preparation. The flavour develops well if you give it time.
- 500g minced beef
- 3 tbsp grated parmesan
- a pinch of cinnamon
- salt and pepper
- 4 tbsp white breadcrumbs (I used panko)
- 2 eggs, beaten
- Juice of 1 lemon
- Grated rind of half a lemon
- Around 5 tbsp milk
- 1 large onion, sliced
- 2 tbsp butter
- In a large bowl, mid the meat with the parmesan, cinnamon, salt and pepper, breadcrumbs, eggs, lemon juice and lemon rind. Add enough milk to make the mixture moist but not sloppy or sticky.
- Kneed it well, shape it into a fat sausage shape, coat with more breadcrumbs, cover and chill in the fridge.
- Heat the oven to 200C
- Fry the onion in the butter until caramelised, and put it into the base of a tin, or other oven-safe dish of a suitable shape.
- Put the mince mixture on top of the onions, and bake for around 35 minutes in a hot oven.
Slice and serve hot, with a tomato sauce, or cold, with a salad.