Polpettone with caponata

This traditional Italian pork and veal meatloaf is served with a delightful eggplant relish.

Recipe «Polpettone with caponata» presented in category Recipes / Meat, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 16 slices prosciutto, 1 tbsp olive oil, 1 large onion, finely chopped, 2 cloves garlic, finely chopped, 2 tsp thyme, finely chopped , 500g veal mince, 500g pork mince, 1/2 cup flat-leaf parsley, roughly chopped , 100g semi-dried tomatoes, roughly chopped, 4 x 55g hard-boiled eggs, 60ml extra virgin olive oil, 1 small eggplant, finely chopped, 1 onion, finely chopped, 3 stalks celery, finely chopped, 1 1/2 tbsp red wine vinegar, 310ml passata.

Ingredients:

• 16 slices prosciutto 
• 1 tbsp olive oil 
• 1 large onion, finely chopped 
• 2 cloves garlic, finely chopped 
• 2 tsp thyme, finely chopped 
• 500g veal mince 
• 500g pork mince 
• 1/2 cup flat-leaf parsley, roughly chopped 
• 100g semi-dried tomatoes, roughly chopped 
• 4 x 55g hard-boiled eggs 
• 60ml extra virgin olive oil 
• 1 small eggplant, finely chopped 
• 1 onion, finely chopped 
• 3 stalks celery, finely chopped 
• 1 1/2 tbsp red wine vinegar 
• 310ml passata 

Instructions

1. For caponata, heat oil in a saucepan over medium heat. Add vegetables, 1 teaspoon each of sea salt and sugar, and freshly ground black pepper to taste. Stir for 5 minutes, add remaining ingredients and cook for another 8 minutes or until vegetables are soft. Cool.
2. Starting in the centre of the base of a greased 1-litre terrine mould, arrange 8 slices prosciutto, widthwise and slightly overlapping, to cover one long side and overhang rim. Repeat on opposite side with another 8 slices prosciutto to cover base and other long side.
3. Preheat oven to 170C. Heat olive oil in a small frying pan, add onion, garlic, thyme and 1 1/2 teaspoons sea salt and cook over medium heat for 5 minutes or until onion is soft. Cool. Combine onion mixture, freshly ground black pepper to taste and remaining ingredients, except eggs, in a bowl. Press half the mixture evenly into lined terrine. Place hard-boiled eggs in a line down the centre and cover with remaining mince mixture. Fold prosciutto over to enclose the top, then cover with a piece of greased foil and place in a roasting pan. Fill pan with enough boiling water to come halfway up side of terrine and bake for 1 hour or until cooked (when a skewer inserted into the centre produces clear juices). Remove from water and cool to room temperature, then refrigerate overnight. Serve slices of polpettone with caponata.