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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Polpettone di Melanzane Recipe

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This recipe for Polpettone di Melanzane is from Alice's Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
400 gr di pane raffermo (solo mollica) - 400g of stale bread (only crumbs)
3 melanzane (3 eggplant)
300 gr di mozzarella o altro formaggio (300g of mozzarella or other cheese)
2 uova - 2 eggs
prezzemolo (parsley)
parmigiano grattugiato (grated parmesan cheese)
sale, pepe (salt & pepper)
Olio extravergine d’oliva (Extra Virgin Olive oil)

Directions:
Directions:
Cut the Melanzane (plural of Melanzana or Eggplant, Aubergine, Brinjal, Terong)) into cubes and place them in a bowl with salt for about an hour so that they lose the bitterness and the water of vegetation. After the indicated time, squeeze the Melanzane well and cook them in a pan with extra virgin olive oil for about 10 minutes, turning them from time to time to make them flavor and brown. At this point cut the bread into slices, remove the crust and let it soften in a bowl with water. Also strain the bread well and place it in a large bowl. Add the Melanzane, Parmesan, chopped parsley, beaten eggs, salt and pepper to the bread and work the ingredients with your hands or a wooden spoon so that they blend well. Take a sheet of rectangular baking paper and place it on a work surface. Pour the mixture onto the sheet of paper and distribute it evenly until it forms a rectangle about 2 cm thick. In the center of the rectangle arrange the mozzarella cut into cubes and helping with the paper itself, form a loaf, making sure that the paper is tight. Place the loaf in a baking pan and bake at 200 degrees for about 10 minutes. Remove the loaf from the oven, remove the paper taking care not to break the loaf and put it back in the oven to cook it another 20 minutes more. Serve hot and enjoy your meal! The Melanzane loaf stuffed with buffalo mozzarella is a truly unique second course or dish, tasty and above all easy and quick to prepare. This recipe allows you to use the stale bread you have at home, in addition to mozzarella or other cheeses or why not cured meats, and is therefore also an excellent emptying recipe. In addition, you can prepare the Melanzane loaf well in advance, just roll it in the baking paper (which will also help to give it and keep it in shape) and then store it in the fridge for as long as necessary. When you want, turn on the oven and bake it with all the baking paper at least for the first 10 minutes, so it will keep the shape you gave it and then continue cooking without paper for another 20 minutes so that it also becomes nice crispy. Mangia,Tutti Mangiare

Personal Notes:
Personal Notes:
Melanzane was often pronounced milenjon by Italian-Americans. Polpettone di melanzane (Italian for "eggplant loaf") is a peasant recipe from Genoa/Liguria with many variants. Incorporating fresh summer products as well as aromatic herbs. It can be made with other summertime vegetables like squash or beans and inexpensive meats.

One member of the DeGregori Family opined that we needed a recipe for leftovers. Polpettone di melanzane often used leftovers. If one has Melanzane or other varieties of Solanum melongena or Zucchini (Courgette) or other varieties of Cucurbita pepo as a basic ingredient, this recipe can be a wonderful framework for using leftovers as long as they are not in excessive quantities. Mangia,Tutti Mangiare

 

 

 

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