Carmela Soprano's Polpettone - Meatloaf, Italian Style

Some folks like something different for Valentine’s Day.

And some folks like something familiar, basic comfort food.

And, wouldn’t you know it, these folks usually end up marrying each other.

And, wouldn’t you know it, they have to celebrate Valentine’s Day together.

I've got just the thing in Entertaining with the Sopranos.

Carmela has a meatloaf recipe, Polpettone.

Really, this recipe has something for everybody.

Ground beef with a few fancy touches.

Would I grind sirloin?

No way.

To my way of thinking, Ma's meatloaf, Maltese style makes sense.

Ground beef, regular breadcrumbs, and bacon.

What’s not to love?

I still wonder…

What is Carmela’s problem with crusts?  

What does she do with them? 

                        Polpettone 

Serves 6 - 8

Have on hand 

3 hard cooked eggs, peeled

Tear into small pieces

4 slices of day-old Italian bread, crusts removed (make about 1 Cup)

Thoroughly soak in 

1/2 Cup milk

Gently squeeze out the excess milk.

Grease a 13 x 9 x 2-inch baking pan

Preheat oven to 350º           

Bake 70 min.

Place in a large bowl

1 pound ground beef sirloin

1/2 pound ground pork

1 garlic clove, finely chopped

the soaked bread

1 large egg, beaten

1/2 Cup grated Parmigiano-Reggiano 

1/4 Cup chopped fresh flat-leaf parsley

1 teaspoon salt

pepper to taste

Mix well with your hands.

Sprinkle a large sheet of wax paper with water.

Pat the meat mixture out to form a rectangle about 1/2 inch thick.

Arrange on top of the meat

3 ounces sliced prosciutto (or mortadella)

Scatter on top of the prosciutto 

3 ounces provolone, chopped 

Put on top, in a row, lengthwise down the center

the 3 hard-cooked eggs

Lift one long side of the paper and roll up the meat, enclosing the filling and removing the wax paper as you go.

Pinch the ends of the meat roll closed to seal in the filling.

Place the loaf seam side down in the prepared pan.

Bake 70 minutes.

To be on the safe side, the internal temperature should reach 155º F.

Let cool 10 minutes before slicing.

Serve hot or at room temperature.

Carmela serves this with Tomato Sauce.

Oh, and probably some pasta and a salad.

The sauce can be prepared 3 days ahead, cooled, covered and refrigerated.
It can also been frozen.

Without the sauce, mashed potatoes, a favourite vegetable and dessert would nicely round out the meal.

And maybe some catsup.

Carmela Soprano's Prosciutto Bread / Glazing Bread Loaves

Along with homemade soups, fresh breads are great during a long cold winter.

Homemade breads are hot, soft and smell delicious.

And the heat from the oven doesn’t hurt.

It’s better than a portable heater, so making bread is a two-fer.

Sometimes I had trouble believing what I read in Entertaining with the Sopranos.

I can picture Carmela baking bread.

Sure, there are all sorts of ‘buy and bake’ loaves available.

But I really can’t picture Carmela making bread.

Those long nails… Can you imagine trying to get all the sticky goop out of those nails?

Hint:

According to the book, Carmela uses a food processor to make her Prosciutto Bread.

You can use different ground meats, even fake if you're worried about cholesterol.  

Just add some spices, like garlic powder and oregano.

Carmela doesn’t mention glazing the loaves, but it’s something I like to do.

it’s very easy and makes the loaves look pretty.

Combine

1 egg

1 tablespoon water

Beat together and brush loaves before baking.

I prefer Ma's Sausage Bread, Maltese Style.

It’s simpler and healthier.

And, yes, she glazed it.

                        Prosciutto Bread

Grease a large baking pan.         

Combine in small bowl

5 teaspoons yeast

1 1/2 Cups warm water (100º to 110º F)       

Let stand 5 minutes.

Stir until the yeast is dissolved.

While the yeast mixture is standing:

Combine in large mixer bowl (or a food processor)

3 1/2 Cups flour

1 teaspoon salt

1 teaspoon pepper

Add 

the yeast mixture

3 tablespoons olive oil

Mix or process until the dough comes together into a ball.

Remove the dough from the bowl.

Knead 1 minute, until smooth but still moist.

If it feels sticky add more flour.

Oil a large bowl.

Place the dough in the bowl and rotate it so all the surfaces get oiled.

Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

While the bread is rising dice

4 ounces prosciutto, or other ham

4 ounces soppressata, or other salami

2 ounces sharp provolone

Place the dough on a lightly floured surface.

Flatten it with your hands to remove air bubbles.

Scatter the diced meat and cheese over half of the bread dough.

Fold the uncovered dough over the meat and cheese.

Flatten and fold it a few times to distribute the meat and cheese.

Cut the dough in half.

Roll each piece into a 10-inch loaf with your hands.

Place the loaves several inches apart on the prepared pan.

Cover and let rise until doubled, about 1 hour.

Preheat oven to 375º  

With a sharp knife, cut 3 diagonal slashes in each loaf.

Glaze, if you wish.

Bake 30 minutes, until golden brown.

Slide the loaves onto a wire rack and cool slightly.

Serve warm.

Carmela Soprano's Antipasto

After a few days those commercials to join a gym can get to you.

I know we’ve all overindulged.

And now we all want to lose a few pounds.

But a salad just seems like such a letdown from all the fun holiday food.

In Entertaining with the Sopranos there’s a compromise.

Antipasto.

Yes, I know that basically it’s a salad.

But it just has a certain festive flair to it.

Back in 2010 I gave a quick rundown of what’s in Antipasto:

Cold cuts, cheese, olives, mixed pickled veggies and tomatoes.

Anchovies on a separate dish because Paul hates them.

Antipasto can be a pot luck dish of whatever you have in the house.

If you want to do it a la the Sopranos, here’s Carmela’s recipe.

If you want to go to a little extra trouble you can also prepare:

Carmela Soprano's Fried Mozzarella Sticks

and

Carmela Soprano's Asparagus and Prosciutto Rolls

                        Antipasto

Serves 8 to 12

On a large serving platter make a bed of

1 small head green leaf lettuce, trimmed, washed and dried

Loosely fold or roll up

4 ounces sliced hot or sweet capicola

4 ounces sliced soppressata or other Italian-style salami 

4 ounces thinly sliced prosciutto, such as prosciutto di Parma

Arrange them on the platter.

Add to the platter

4 ounces sliced mortadella

8 ounces sharp provolone, cut into wedges

8 ounces ricotta salata, cut into wedges

Garnish the platter with

black olives, such as Gaela or oil-cured cracked green Sicilian olives

Pickled peperoncini or other hot peppers

Giardiniera (mixed pickled vegetables)

Roasted peppers

Anchovy fillets

Marinated sun-dried tomatoes, artichoke hearts, mushrooms

Cover and refrigerate until ready to serve.

Serve with Italian bread or breadsticks.

Carmela Soprano's Spaghetti Pie

Back in 2010, in that second post, I also compared a second recipe.

Like I said, I was a beginner and, in addition to being snide, I wasn't pacing myself.

Okay… now I know better - one recipe per post.

Less risk of getting lost in all the directions, too.

Carmela's recipe for Spaghetti Pie in Entertaining with The Sopranos is a little pricey.

Like she's trying to prove they have the bucks.

When Ma made Spaghetti Pie it was either Friday or time to pay the heating oil bill.

Ma's recipe is also safer for folks watching their cholesterol intake and blood pressure.

Carmela said, You will not need salt, because the meats and cheeses are salty.

You've been warned.

Hints:

Carmela's recipe calls for spaghetti or bucatini.

Personally I can't see the bucatini, which is thick pasta.

Ma would've used vermicelli.

Use what you have.

Just adjust the boiling time for the pasta.

                        Spaghetti Pie

Serves 8

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound spaghetti or bucatini

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and place it in a large bowl.

In a large bowl, lightly beat

8 large eggs

1/2 cup of Pecorino Romano or Parmigiano-Reggiano

freshly ground pepper to taste

Add

the cooked pasta

2 ounces sliced Genoa salami or soppressata, chopped

2 ounces sliced prosciutto or boiled ham, chopped

Toss well.

Heat in 10-inch non-stick skillet over medium heat

2 Tablespoons olive oil

Pour half of the pasta mixture into the pan.

Scatter over the pasta

4 ounces of provolone, chopped

Pour the remaining pasta mixture into the pan.

Turn the heat to medium low.

Cover the pan and cook 5 minutes.

Slide a spatula under the pie and lift it gently under the edges 

so the uncooked eggs can slide underneath.

Cover the pan and cook 10 minutes.

The eggs should be almost set and the bottom lightly browned.

Meanwhile, preheat the broiler.

Place the skillet under the broiler to brown the top (about 3 to 5 minutes).

Slide a spatula under the pie to loosen it.

Tilt the pan near a serving platter and slip the pie onto the platter.

Cut into wedges.

Serve hot or at room temperature.

Carmela Soprano's Panzerotti - Neopolitan Style Potato Croquettes

Happy Father's Day!

This is really it.

The last Soprano recipe.

And what a perfect ending.

The recipe for Panzerotti - Neopolitan Potato Croquettes - is from Junior's chapter The Soprano Family Tradition in Artie's The Sopranos Family Cookbook.

Panzerotti are a bit heavy.

But that's what an immigrant family wanted for dinner.

Something that made you feel full, like you'd really eaten something.

Also something that didn't cost too much to make.

But the memories of those family meals… priceless.

Ma never made potato croquettes. 

We had lots of potatoes - mashed, baked, boiled, fried, roasted. 

But no croquettes.  

Potatoes are a regular part of Maltese cuisine.

Malta produces more than enough potatoes and even exports them to Holland. 

Somehow we missed out on eating potato croquettes.

It's been an interesting time going through the two Soprano cookbooks.

Some recipes were an adventure in cooking.

Some recipes were just fun to read.

Some recipes were a stroll down memory lane.

But, all good things come to an end.

So, here's the final (Yes, I double checked) Soprano recipe.

Enjoy!

                        Panzerotti

Makes about 24

Place in a large heavy pot

6 large boiling potatoes

Add cold water to cover, cover the pan and bring to a boil.

Reduce heat to medium and cook until tender, about 20 minutes.

When the potatoes are tender, peel and mash until very smooth.

Let cool slightly.

Stir in

3 large egg yolks

1 Cup grated Romano cheese (or Parmesan)

1/4 Cup very finely chopped salami (about 2 ounces)

2 Tablespoons chopped fresh flat-leaf parsley

pinch of ground nutmeg

salt and pepper to taste

Spread on a sheet of wax paper

2 Cups plain dry bread crumbs

In a shallow bowl beat until frothy

3 large egg whites

Scoop out about 1/4 Cup of the potato mixture.

Form it into a sausage shape, 1 inch thick by 2 1/2 inches long.

Place it on a plate or a sheet of wax paper.

Repeat with the remaining potato mixture.

Dip the potato logs into the egg whites, then roll them in the bread crumbs.

Be sure to coat them completely.

Place the logs on a wire rack and let dry 15 to 30 minutes.

In a large heavy skillet pour

vegetable oil to a 1/2-inch depth

Heat over medium heat until a bread cube or a bit of the egg white will sizzle in the oil.  (If it's not hot enough, they won't fry crisply.)

Leaving about 1/2 inch between them and turning occasionally, fry the potato logs until they are evenly browned.

Place the panzerotti on paper towels to drain.

They can be kept warm in a 200º oven while you fry the rest.

Would I make Panzerotti again?

Yes.  They reminded me of snacks we used to eat in New York.

During the 60s and 70s New York had street vendors who would sell all sorts of food.

The Panzerotti reminded me of the knishes we enjoyed as we strolled downtown.

One recipe down.  The end.

Carmela Soprano's Stromboli Bread with Provolone and Meat Filling

This has been a hell of a summer in Manitoba.

First we thought we needed to build an ark.

Water, water, everywhere.

It's been tinder dry for weeks.

Our lawns are brown.

The weather folks have been saying "30% chance of rain."

Every night practically.

Who are they kidding?

I haven't seen anybody carrying an umbrella.

The lousy weather hasn't stopped folks from eating.

And since winter is around the corner, outdoor eating is still popular.

I mean, next weekend is the Labour Day Weekend.

Fall.  Snow.  Winter.

Okay... time to go on a picnic.

In the Graduation Parties chapter of Carmela's Entertaining with the Sopranos, there's a recipe for Stromboli Bread.

Graduation Parties?

Maybe for A. J.'s graduation.

Yeah, right, like that's going to happen.

Maybe Carmela's editor has a weird sense of humor.

Or is totally clueless.

If you're from around here, you know fires have been forbidden.

If the wind is from the right direction, you can smell the woods burning.

So, stuff the Stromboli loaves in an insulated bag, and go to the park.

NOW.

If you have a food processor, use it.

If not, a big bowl and some elbow grease will do. 

                              Stromboli Bread 

Makes 3 12-inch loaves

In a small bowl combine

1 1/2 Cups warm water

2 1/2 teaspoons dry yeast

Let stand 5 minutes, then stir.

In a big bowl combine

3 1/2 Cups flour

2 teaspoons salt

Add the yeast and mix.

Remove the dough from the bowl and knead about 2 minutes

Add a little more flour for a smooth and elastic dough.

Oil the big bowl.

Place the dough in it and turn the dough over so the top is oiled.

Cover and place in a warm spot.

Let rise until doubled, about 1 1/2 hours.

Remove the dough from the bowl and flatten it.

Cut the dough into 3 even pieces and shape each into a ball.

Place the balls on a floured surface and cover.

Give them some room.

Let rise until doubled, about 1 hour.

Preheat oven to 425º

Oil a large baking sheet

Have on hand

8 ounces sliced mild provolone

8 ounces sliced capicola, salami, or boiled ham

1 egg yolk, beaten with 2 Tablespoons water

On a floured surface roll out one ball of dough into a 14-inch circle.

In the middle of the circle place 1/3 of the cheese and the meat.

Tightly roll up the dough and filling.

Pinch the seam to seal and tuck the ends under.

Place the roll seam side down on the baking sheet.

Make 2 more loaves.

Brush the loaves with the egg mixture.

Cut 4 shallow slashes on top of each loaf.

Bake 30 to 35 minutes.

Serve the bread warm, cut into diagonal slices.

You can also cool, wrap and store them in the refrigerator overnight.

Or freeze them up to a month.

Would I make Stromboli Bread again?

Sure.

It's a different way to serve cold cuts.

Oh, I would cut down the salt to 1 teaspoon.

But, that's just me.

Maybe you, too?

Another recipe down.  Six more to go.

Carmela Soprano's Sausage, Pepper and Onion Hero and Anna Sultana's Heroes (Cold Cut Sandwiches, Maltese Style)

Summer's in full swing in Manitoba.  Time for picnics.

Carmela didn't have any picnic menus in Entertaining with The Sopranos, but there's a nice collection of potential picnic fare in her Small Events for Men Only chapter.  Heroes along with vegetable and cheese side dishes.

Also Carmela's New Jersey Cheesecake recipe.

No.  I learned my lesson.  I have nothing to say about anybody's cheesecake.  Put whatever you want in yours.  It's all good.

Back to the heroes.  Thought I'd try Carmela's Sausage, Pepper and Onion Hero.  

Carmela really knows how to pack her rolls.  Let's put it this way - they're as filled as the sandwiches Subway shows in their commercials.  Yeah.  Thick with fillings.  Not like the ones you actually get.

Each Italian-style sausage gets served with a quarter of an onion and half a bell pepper on a crusty hero roll.  I like her using both a red and a green pepper.  Makes it more attractive.

Carmela's recipe sounds pretty official.  Relax.  If onions give you gas, skip them.  If you prefer red peppers, just use them.  The boys won't come visiting if you personalize the recipe.

Ma wasn't big on fully loaded sausage sandwiches.  Cold cuts were more her style.  The vegetables would have been served on the side.  I checked my Maltese cook books.  Meat pies were more popular.  Maybe it was the British influence.  They're big on meat pies, pasties, too.  

I have nothing to say about what anybody puts in their pies.  Put whatever you want in yours.  It's all good.

Next time I make spaghetti sauce I'll fry some extra sausages, peppers and onions and set them aside for a few sandwiches.

A bit of leftover sauce wouldn't hurt, either. 

Another recipe down.  Fifty-two more to go.

Carmela Soprano and Anna Sultana's Antipasto (Appetizer, Maltese Style)

Sometimes the recipes in Entertaining with The Sopranos are on a level with a recipe for a peanut butter and jelly sandwich.  

They involve food and certain things are expected.  

The sandwich: bread, peanut butter and something fruity.

The Antipasto: cold cuts, cheese, olives, mixed pickled veggies and tomatoes.  Anchovies on a separate dish because Paul hates them.

But, I mean really, does anyone measure out how much peanut butter or jelly they shmear.  No one throws a hissy fit if someone uses marmalade or jam.  It's just a sandwich.

What's with Carmela's Antipasto?  She's got it measured out - 4 ounces of one kind of cheese, 8 ounces of another.  Same with the cold cuts and veggies.

Give me a break. 

Antipasto is the original pot luck dish.  What you got is what you get.  It's a simple thing to throw together for casual get togethers and holiday meals.  

Paul and I threw together a platter before our friends dropped in for my birthday.  We didn't measure anything.

Of course I'll make it again.

Another recipe down.  Sixty-three more to go. 

Happy Mother's Day.