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 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 Sfinciuni - Sicilian Onion Pizza (for 10 or 50)

About a month ago I posted a pizza recipe from Charmaine Bucco's chapter 

Cooking for the Whole Famiglia in Artie's The Sopranos Family Cookbook.

Charmaine has another pizza recipe: Sfinciuni - Sicilian Onion Pizza.

This recipe is a little different from the other recipe.

It's in her chapter, so here it is.

Most likely Charmaine cooked it when Carmela was feeling a bit low.

It's a Sicilian recipe.

And even a tough Sicilian like Carm can us a bit of comfort food.

Hints:

An envelope of yeast is equal to a Tablespoon.

The tins and jars of yeast are cheaper than the sets of 3 envelopes.

You let the yeast sit for a minute to see if it starts bubbling.

If it just sits there, the yeast is dead and won't do anything for the dough.

If you're making the 5 pizzas, divide the dough and knead a quarter at a time.

If you have fresh, 2 pounds fresh plum tomatoes, peeled, seeded and chopped 

equals one 28 ounce can of tomatoes. 

Ten cups of tomatoes equals three 28-ounce cans.

One 2-ounce can of anchovy fillets will give you 8 fillets.

You'll need a total of 1/4 Cup olive oil for the topping for one pizza, 

1 1/4 Cups olive oil for five.

                        Sfinciuni

Serves 10 (1 pizza)                                             Serves 50 (5 pizzas)

In a bowl combine

1 Cup warm water                                                        5 Cups

1 Tablespoon yeast                                                       5 Tablespoons

Let sit 1 minute, then stir until the yeast dissolves.

In a large bowl combine

3 to 3 1/2 Cups flour                                                  15 to 17 1/2 Cups                  

1 teaspoon salt                                                               5 teaspoons

1/4 teaspoon pepper                                                      1 1/4 teaspoons

Add the yeast mixture and

2 Tablespoons olive oil                                                    10 Tablespoons

Stir until a soft dough forms.

Turn the dough out and knead on a floured surface,

adding more flour if necessary.

Knead about 10 minutes, until smooth and elastic.

Lightly coat a large bowl with oil.

Place dough in oiled bowl.

Rotate dough to cover with oil.

Cover with plastic wrap or a towel.

Let rise in a warm place until doubled, about 1 hour.

The Topping

In a medium saucepan place                                       In a dutch oven place

2 Tablespoons Olive oil                                                 2 Tablespoons 

Cook for about 7 minutes

1 large onion, thinly sliced                                            5 onions, thinly sliced

Add

2 Cups peeled, chopped canned Italian tomatoes           10 Cups

1 teaspoon dried oregano                                              5 teaspoons

salt and pepper                                                             salt and pepper

Cook for 15 to 20 minutes, 

until the sauce is slightly thickened.

Stir in

8 anchovy fillets, drained and chopped                          40 anchovy fillets

Remove from heat.

Let the sauce cool.

In a skillet heat

1 Tablespoon Olive oil                                                   5 Tablespoons

Add

1/2 Cup plain bread crumbs                                          2 1/2 Cups 

Cook over medium heat until toasted and browned.

Oil a 12-inch round pan.                                               Oil 5 pizza pans.

Flatten the dough.

Place the dough in the pan and stretch to fit.

Cover and let it rest 1/2 hour.

Preheat oven to 425º

With your fingertips, firmly press the dough to make

dimples about an inch apart all over the surface.

Leaving a 1/2 inch border around, 

Spread half of the sauce over the dough.

Bake 25 minutes.

Remove the pizza(s) from the oven.

Spread the remaining sauce over the dough.

Scatter over the top

1/2 Cup provolone, cut into 1/2-inch cubes                2 1/2 Cups                     

Sprinkle with the toasted bread crumbs.

Drizzle with

2 Tablespoons olive oil                                              2 Tablespoons olive oil each

Return the pizza(s) to the oven.

Bake 5 to 10 minutes, or until the cheese is melted and the crust is browned.

Cut into wedges and serve hot.

Would I make Carmela's Sfinciuni again?

No.

It's a nice enough recipe.

I just still prefer Ma's pizza.

One recipe down.  Eleven more to go.

Carmela Soprano's Arancini (Rice Balls) / Saffron Substitute / Testing a deep fryer

Some people really like to pull out all the stops when company is coming.

A few loaves of crusty Italian bread just won't do.

Well, it takes all kinds.

Artie's chapter Mia Cucina in The Sopranos Family Cookbook has quite a few impressive and time-consuming recipes.

His recipe for Arancini - Rice Balls  - takes a bit of effort.

But, if you have an in-law who'll give you grief over being served a chunk of bread, it might be worth the time and effort.

Notice I said might be.

Some people will always find something.

Artie also calls these Rice Balls Arangeen'.

He also uses freshly grated cheese.

Now you know.

Hint:

Saffron is really hard to find.

And expensive.

About the only time stores carry it is before Easter for folks who make Paska.

They often have to request it a few weeks in advance.

An easier to find (and cheaper) spice you can use instead of saffron is turmeric.

I've read that instead of saffron, some folks use safflower annatto.

No, I don't know where you'd find that.

Don't have a deep-frying thermometer?

To test if the oil has reached 375º drop a bit of egg white into the oil.

It should sizzle.

Also... keep your hands wet when assembling the balls.

The water will keep the rice from sticking.

Cooked rice is worse than crazy glue.

                        Arancini

Makes 18

For the Filling

Place in a medium skillet

2 Tablespoons olive oil

1 small onion, very finely chopped

1 garlic clove, finely chopped

Turn on the heat to medium and cook 5 minutes.

Add

8 ounces ground beef

Cook, stirring to break up the meat, about 10 minutes.

Stir in

1 1/2 Cups canned Italian peeled tomatoes, chopped

salt and pepper

Simmer for 30 minutes, stirring occasionally, until the liquid is reduced.

Add

1/2 Cup frozen peas

Cook 5 minutes more.

Let cool.

For the Rice

In a dutch oven place

5 Cups chicken broth

1/2 teaspoon saffron threads, crumbled

Bring to a boil and stir in

2 Cups medium-grain rice (such as Arborio)

2 Tablespoons butter

salt to taste

Cover and simmer until the rice is tender, about 18 minutes.

Remove the rice from the heat and stir in

1/2 Cup grated Parmigiano-Reggiano cheese

1/2 Cup grated Pecorino Romano cheese

Let cool and stir in

4 large egg yolks

To Assemble

Place a cake rack over a large cookie sheet.

On one sheet of wax paper place

2 Cups plain bread crumbs

On another sheet of wax paper place

2 Cups flour

Dice into 18 cubes

4 ounces sharp provolone

In a shallow bowl, beat until foamy

5 large egg whites

With wet hands, scoop up 1/3 Cup of the rice mixture.

Place it in the palm of your other hand.

Poke a shallow hole in the centre of the rice.

Place a Tablespoonful of the filling in the hole.

Top it with a provolone cube.

Cup your hand to mold the rice over the filling.

If there's a bare spot, add more rice.

Very gently squeeze the rice to make a firm ball.

Carefully roll the rice ball in the flour, then in the egg whites.

Make sure the ball is coated with egg white.

Carefully roll the rice ball in the bread crumbs.

Make sure the ball is coated with crumbs.

Place the rice ball on the cake rack to dry.

REMEMBER TO WET YOUR HANDS BEFORE MAKING EACH BALL.

Repeat until you have 18 balls.

Place the rack of balls in the refrigerator for 30 minutes to dry.

In a deep heavy saucepan place

3 inches vegetable oil

Heat oil to 375º on a deep-frying thermometer.

With a slotted spoon lower a few rice balls into the hot oil.

Do not crowd the pan.

Cook until balls are crisp all over, about 3 to 4 minutes.

Place the rice balls on paper towels to drain.

Keep the cooked balls warm in a low oven while you fry the remainder.

Serve hot or warm.

Would I make Arancini?

You'll notice I did not say again.

You'll also notice I didn't make any jokes about balls.

Well, you should have noticed.

If I'm having company, I'll make Ma's Risotto.

I'd even make Carmela's Risotto with Truffles and Champagne.

Using a large brown mushroom, of course.

But I wouldn't touch Artie's balls.

Sorry...

One recipe down.  Twelve more to go.