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1 kg. Lean Ground Meat (pork, beef or lamb or mixed)
2 Sausages or 200gr of Mortadella (optional)
500 gr. Fresh Spinach
5 Eggs
Cheese (Provolone, Asiago, Fontina type)
Salt & Pepper

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This recipe is Chef Andrea's recipe, the polpettone is a traditional Abruzzo' dish and it serves 6 people.

Start with boiling the eggs. Fill a saucepan with water and bring to boil, once the water is boiling, put the eggs in and let them boil for about 20 minutes.

Then blanch the spinach. Fill another saucepan with water and when boiling put the spinach in, boil them for a couple of minutes, and then stop the cooking process by putting them in a bowl with ice cold water and keep aside.

In a bowl, mix the meat with the sausages, after having removed the skin, or the mortadella minced, and add salt and pepper. Get a sheet of greaseproof paper and start creating a layer with the meat mix, ideally you want the layer to be of the same height so it cooks homogenously, add a layer of spinach and then the eggs in the middle. Once done, use the paper to make a roll. Seal the top and the sides and the polpettone is ready to be cooked.

Preheat the oven to 180 degrees C then place the polpettone in a tray and cook for about 30 minutes, add a oven proof container with water to keep the meat moist. Once cooked, let the meat rest in the oven switched off for another 20 minutes.

Serve the polpettone with a light tomatoes sauce. it can be kept in the fridge for a few days.

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