Polpettone di Carne alla Fiorentina – A Traditional Tuscan Recipe

polpettone-di-carnePolpettone di Carne alla Fiorentina

Florentine meat loaf

Ingredients (serves 4)

• 500 g beef mince
• 100 g prosciutto, chopped finely or minced
• 2 eggs
• 1 garlic clove, chopped finely
• 1 handful of parsley, chopped finely
• 100 g of bread, crust removed, soaked in milk and then squeezed to remove excess liquid
• 50 g grated parmesan cheese
• bread crumbs
• olive oil
• a pinch salt
• a pinch ground black pepper
• 500 g tomatoes, peeled and diced
• 200 ml red wine
• 1 garlic clove, peeled and crushed
• 1 small onion, chopped finely
• 1 carrot, chopped finely
• 1 celery stalk, chopped finely
• 6 tbs olive oil


Mix the mince, prosciutto, eggs, chopped garlic, parsley, grated parmesan cheese and bread in a bowl until you obtain a smooth mixture. Sautè the crushed garlic clove, onion, carrot, and celery in
the olive oil. Meanwhile, roll the mixture into a tubular shape, roll it through the breadcrumbs and add it to the pan to brown it. Add the wine and when it has evaporated add the tomatoes, a pinch of
salt and pepper. Cook on a low heat for about 1 hour. Taste for salt and pepper and adjust as necessary. Slice the polpettone and serve the slices covered in their sauce.



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