INGREDIENTS

INSTRUCTIONS

Preheat an oven to 350 degrees. Soak the bread in the stock, then
squeeze it dry, reserving the bouillon cube liquid for later. Shred
the dampened bread and combine it with the remaining ingredients for
the polpettone mixture. Use your hands to distribute the ingredients
well.  Now make the frittatine. In a small bowl, beat the egg with the
parsley, salt, and pepper. Heat the oil in a 9-inch omelet pan or
frying pan. Add half of the egg mixture, allowing it to cover the
surface of the pan entirely. When it is set, about 30 seconds, flip  it
or turn it with a spatula and allow it to set on the reverse side,
about 15 seconds. Transfer it to a plate and make the second
frittatine. Transfer it to the plate also and allow the frittatine to
cool for several minutes. Meanwhile, scatter the bread crumbs on an
approximate 12" x 18" work surface. Spread the meat mixture on the
crumb covered surface, using your hands to form a rectangle about 12
inches wide, 18 inches long, and not more than 1/2-inch thick (if it
is too thick, it will be difficult to roll up). Cover the rectangle
with the ham slices, then with the frittatine, laying them side-by
side to cover the whole surface of the meat mixture. Roll it closed
lengthwise in jellyroll fashion so that a long, narrow sausage-like
loaf is formed.  Place the polpettone in an ungreased baking dish and
add half of the  reserved bouillon cube liquid to the pan. Place it on
the middle rack  of the oven and bake for 50 minutes, adding the
remaining bouillon  cube liquid after 15 minutes. Baste it several
times during baking  with the pan juices, adding a little more water if
the pan juices  seem to be drying up-no more than a tablespoon or two,
if any, should  be necessary.  There should be sufficient juice in the
baking pan to keep the  meatloaf moist, and to guarantee pan juices at
serving time. 15  minutes before the meat is cooked, add the wine to
the pan. When  done, remove the polpettone from the oven and allow it
to settle for  15 minutes before cutting it into slices. The
wine-fortified pan  juices can be drizzled over the slices.  Yield: 15
to 18 servings  Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW
#DJ9213 - JULIA DELLA CROCE  Converted by MM_Buster v2.0l.

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