Neapolitan meatloaf – Authentic recipe

Napoli crestPolpettone alla napoletana. This is a tasty and economical recipe. In Naples it is also known as ‘polpettone in salsetta’ – meatloaf in sauce. The sauce is used to dress pasta for the first course and the meat is eaten as the second course. The recipe calls for buffalo mozzarella and Neapolitan salami, but I’m sure it would be fine with whatever you have handy. Thank to Gino for the advice. Serves 4-6.

Meatloaf ingredients

Meatloaf ingredients

  • 500g minced beef
  • 4 eggs
  • 50g cooked ham (about 2 slices)
  • 50g Neapolitan salami (optional)
  • 40g parmesan, grated
  • 40g pecorino, grated
  • 50g buffalo mozzarella, sliced (not too fresh)
  • 2 cloves of garlic, whole but lightly crushed
  • Flour
  • 100g stale bread
  • 400g chopped tomatoes
  • 50g concentrated tomato puree
  • A large sprig of basil, torn
  • 2 tbsp chopped parsley
  • Olive oil
  • Salt and pepper
  • Hardboil 2 of the eggs and allow them to cool.Slice them thinly.
  • Moisten the bread with a little cold water and break into small pieces.
  • Mix together the meat, the raw eggs, the bread, the parmesan, the pecorino and the parsley. Season with salt and pepper. Knead with your hands until all the ingredients are incorporated.
  • Spread the paste on a square of kitchen paper to form a 2cm thick rectangle.  Cover with the slices of ham, the salami, the mozzarella and the sliced eggs.
Meatloaf with filling

Meatloaf with filling

    • Using the kitchen paper to help, roll up, pressing together firmly, to form the meatloaf.
meatloaf ready to cook

meatloaf ready to cook

    • Dust with flour and fry the loaf in olive oil in a large pan until it is browned on all sides. Lower the heat, cover and continue cooking for 30 minutes.
    • In a seperate pan, fry the garlic for a few minutes in 3 tbsp of olive oil. Add the tomatoes, the tomato puree mixed with a little water, the basil and a pinch of salt. Cook for 5 minutes.
    • Add the tomato sauce to the meatloaf and cook for a further 30 minutes.
    • When the meatloaf is cooked, remove it from the sauce and allow it to cool slightly. Slice into 1-2cm slices and serve with a little of the tomato sauce.
Meatloaf with tomato sauce

Meatloaf with tomato sauce

Stuffed mussels

Cozze ripiene. From Bari. This recipe was given to me by Marilisa – thanks a lot for taking the trouble. They were delicious 🙂 It’s actually her granny’s recipe and Marilisa’s favourite. The recipe seems a bit daunting as you have to open the raw mussels, but it’s really not that difficult. Follow the link below if you want to know how. Serves 4-5

Stuffed mussels ingredients

Stuffed mussels ingredients

  • 1 kilogram large mussels
  • 4 medium eggs
  • 1 bread roll — crust removed
  • parsley — finely chopped
  • 100 grams Pecorino Romano or Parmesan — grated
  • milk
  • olive oil
  • garlic to taste — finely chopped
  • salt and pepper
  • kitchen string
  • 2 bottles passata
    • Clean the mussels and open them keeping the shells attached
    • Soak the bread roll in a little milk and tear into small pieces.
    • Beat the eggs in a bowl and mix with the cheese, garlic, parsley and bread. Season with salt and pepper.
    • Add breadcrumbs little by little until you have a fairly dry stuffing mix.
    • Stuff the mussels with the mixture and tie them almost closed with kitchen string. Don’t tie them too tightly as the stuffing has to come into contact with the cooking sauce.
Stuffed mussels ready to cook

Stuffed mussels ready to cook

  • Heat some oil in a large pan and add some chopped garlic. When the garlic has coloured add the tomatoes. Cook over a medium heat for about 15 minutes.
  • Add the mussels and cook for a further 15 minutes.
  • Remove the mussels from the sauce and remove the string.
  • Serve the sauce with spaghetti or linguine as a first course.
  • The mussels can be served as the second course or as part of an antipasto (hot or cold)
Stuffed mussels finished dish

Stuffed mussels finished dish

Stuffed mussels with pasta finished dish

Stuffed mussels with pasta finished dish

Ragu alla Barese

Bari crestThis is another recipe from Tiziana (many thanks). This one of the most common ‘Sunday lunches’ in Bari. I think it’s known as “Sunday gravy” in the Sates. The recipe doesn’t give very precise measurements as it depends how many people you are cooking for and your personal taste.  As a rough guide allow 2-300g of meat per person. Tiziana usually serves the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course.

Ragu alla Barese ingredients

Ragu alla Barese ingredients

  • Thin slices of meat (you can use beef, veal, pork, or horse meat),flattened with meat mallet
  • Pieces of lamb (preferably on the bone)
  • Lardo(salted lard) or prosciutto fat or fatty pancetta
  • Parsley
  • Garlic
  • Pepper
  • Pecorino Romano cheese, grated
  • 1 Onion, sliced
  • Passata or tomato pulp
  • 1/2 glass dry white wine
  1. Chop together the lardo, parsley, garlic, pepper and pecorino to make a coarse paste.
  2. Place a little of the paste in the middle of each slice of meat. Roll up and secure with a toothpick.
  3. Take a large pan(NOT nonstick) and add the onion, some olive oil, the meat rolls, the lamb pieces and half a glass of water.
  4. Cook over a high heat making sure that the meat catches on the bottom of the pan but doesn’t burn. Scrape the pan frequently with a wooden spoon. This is an important step as it contributes a lot of the flavour of the sauce.
  5. Add the wine and allow to evaporate
  6. Add enough passata to cover the meat well
  7. Cook over a very low heat until the meat is tender. (A slow cooker would be ideal)
  8. A few minutes before the end of cooking, season with salt and pepper.
  9. For the best results, allow to cool, refrigerate over night and reheat the next day.
  10. When you are ready to serve, remove the meat and keep warm.
  11. Serve the sauce with pasta as the first course followed by the meat as the second course.
Ragu alla Barese orecchiette

Ragu alla Barese orecchiette

Ragu alla Barese meat

Ragu alla Barese meat

Linguine with cuttlefish ragu

Linguine al ragu di seppia. Serves 6

Cuttlefish ragu ingredients

Cuttlefish ragu ingredients

  • 6 medium cuttlefish, cleaned, whole
  • 100g  onion,sliced
  • olive oil
  • parsley, chopped
  • 1kg chopped tomato (fresh or tinned)
  • 600g linguine
  • 100g pecorino pugliese, grated
  1. Fry the onions in plenty of olive oil for a few minutes. Add the cuttlefish and fry on all sides.
  2. Add the tomatoes and cook over a low heat for around 3/4 hour.
  3. When the cuttlefish are tender, remove from the sauce and keep warm.
  4. Season the sauce with salt and pepper. It probably wont need much salt as the cuttlefish can be quite salty.
  5. Dress the cooked pasta with the sauce. Serve sprinkled with the pecorino and parsley. Top each portion with one of the cuttlefish.

linguine with cuttlefish ragu finished dish

Note: If the cuttlefish are quite large, you may prefer to serve them as the second course.

Orecchiette with braciole and ragu

Don’t panic when I tell you the main ingredient is horsemeat 🙂 It works just as well with beef. Thanks to Antonella for the recipe. If you are wondering why there are more photos than normal, I prepared this dish so I could post the recipe on another forum. If you like you can serve the sauce with the pasta as the first course, and the braciole as the second course.

Ingredients for 4 people

Braciole ingredients

Braciole ingredients

  • 400g of pasta
  • 400g thinly sliced steak (horse or beef)
  • A few cloves of garlic, finely chopped
  • A few spigs of parsley, finely chopped
  • Some grated Grana or parmesan
  • 500g tomatoes – If you can’t get really ripe ones, use tinned.
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 onion, finely chopped
  • Fresh basil
  • Cocktail sticks

And last but not least 🙂

Good red wine

Good red wine

  • It can be served with just about any type of pasta, but here they use orecchiette (little ears).
  • First peel, deseed and chop the tomatoes. It’s much easier if you cut an x in each one and blanch for about a minute. The skin virtually falls off.
  • Then prepare the braciole. Cut the meat into stips about 5cm wide. Put a little garlic, parsley and Grana on each strip. Roll up and fasten with a cocktail stick
Assembling the braciole

Assembling the braciole

    1. Brown the braciole in a heavy pot – one that’s good for slow cooking. Remove and put to one side.
    2. Add the carrot, onion and celery to the same pot. Fry gently until the onion is well coloured.

Braciole frying tritata

    1. Return the braciole to the pot and add a good slug of red wine. Cook until the wine has almost reduced to nothing

Braciole reducing wine

    1. Then add the tomatoes, cover and cook over a very low heat. Cooking time depends on the meat. It should be very tender, but not falling apart. Check every now and again with a sharp knife or a skewer to see when they’re done. Mine took about 3 hours.

Braciole cooking

  1. When they are done, remove the braciole from the sauce. Chuck in a bit of chopped basil. Toss the cooked pasta in a little of the sauce and divide between 4 plates. Remove the cocktail sticks and put 4 or 5 braciole on each plate. Top with more of the sauce, sprinkle on some parmesan and we’re away 🙂 Alternatively, serve the sauce with the pasta as the first course, followed by the braciole as the second course.

Braciole finished dish

I’ve just found out that Tony Soprano’s recipe for ‘Braciole’ (or Brazhool 🙂 )appears in The Soprano Family Cookbook They serve it with ziti though. Would they be the famous ‘Grandma’s ziti’ we were always hearing about 🙂