Oggi (non) cucino io – Il polpettone

 Ahhh, l’indicibile soddisfazione, ogni tanto, di non cucinare.

Di mollare gli ormeggi e lasciar fare a qualcun altro.

Soprattutto se quel qualcun altro è pure bravo a cucinare, ma da quando ti conosce si è un po’ adagiato preferendo la comodità di trovar pronto alla soddisfazione di fare con le proprie mani.

Questo polpettone non l’ho fatto io. Certo, ho partecipato di quando in quando, dopo gli ennesimi “Ma dov’è il pangrattato?” “Ma una terrina per l’impasto, dove la trovo?”. Ma il mio merito finisce qui, lo giuro.. il resto è farina del suo sacco.

Ormai per me questo polpettone era una chimera… penso di averne sentito tessere le lodi dal primo appuntamento (beh, oddio, magari proprio dal primo no, ma diciamo dal terzo) e ormai, dopo due anni, cominciavo a disperare che l’avrei mai assaggiato, il famoso polpettone della nonna paterna, quello con il ripieno di frittata e di prosciutto cotto.

E invece mi ha stupita

Ditelo con un fiore è roba vecchia… ditelo con un polpettone, magari con delle carotine di contorno.

Polpettone fetta blog

Il polpettone

Di Pubblicata:

  • Resa: 4 Persone servite
  • Preparazione: 20 minuti
  • Cottura: 50 minuti
  • Pronta In: 1 ora 10 minuti

Ingredienti

Istruzioni

  1. Come prima cosa, in una padella piuttosto larga, fate una frittatina sottile con uno o due uova sbattute. Lasciate raffreddare.
  2. In una terrina mescolate la carne tritata, il pane precedentemente ammollato nel latte e strizzato, l'aglio, il prezzemolo, il Parmigiano Reggiano grattugiato, la noce moscata e le uova. Quindi aggiustate di sale e pepe. Se l'impasto risulta troppo molle, aggiungete del pangrattato, finché avrete un composto piuttosto compatto.
  3. Stendete l'impasto su della pellicola per alimenti (o carta da forno, o alluminio, per aiutarsi poi ad arrotolare) e dategli una forma rettangolare, con uno spessore di circa 5-7 millimetri.
  4. Adagiate sull'impasto la frittatina e poi le fette di prosciutto cotto. Se gradite, potete anche qualche fetta di formaggio a pasta semi-dura (che scioglie e non rilascia acqua).
  5. Arrotolate ora il vostro polpettone come fosse uno strudel e richiudete bene l'impasto sui lati corti, quindi spennellate con l'albume.
  6. In un tegame per arrosti, fate scaldare dell'olio extra-vergine di oliva e una noce di burro, quindi adagiatevi il polpettone e rosolatelo da tutti i lati a fuoco vivo, quindi sfumate con il vino bianco.
  7. Mentre continuate la cottura del polpettone, mondate e pelate le carote, tagliatele a rondelle sottili, quindi aggiungetele al polpettone, aggiustando di sale e pepe.
  8. Continuate la cottura per circa 40-50 minuti, coprendo con il coperchio, rigirando il polpettone di quando in quando, girando le carote, e irrorando frequentemente il polpettone con il sughetto di cottura. Se dovesse seccare in cottura, aggiungete qualche mestolo di brodo vegetale.
  9. Quando il polpettone è cotto, toglietelo dal fuoco e lasciatelo assestare qualche minuto, prima di tagliarlo a fette e servirlo accompagnandolo con il sughetto di cottura e le carote di contorno.

Polpettone finale blog

121 pensieri su “Oggi (non) cucino io – Il polpettone

  1. Buonissimo da provare subito grazie e buona giornata….bello non cucinare e….spero che anche il rigovernare non sia stato tuo ahahahahaha ciaoooo

  2. No vabbè! Questo finisce fra le cene della prossima settimana senza ombra di dubbio!!!
    Buonissimo la sera e da sogno il giorno dopo in ufficio in un bel panino!
    Il tuo Maschio Alfa è davvero geniale!! 🙂
    Ciao Giulia!!!!

    1. Ecco, questo è proprio il classico esempio di cena + baracchino.. e rimane morbido morbido, quindi anche così, in purezza, è perfetto per l’ufficio! E basta per entrambi, sia a cena che il giorno dopo.
      Figata, insomma!
      Riferisco al colui che si è beccato del genio .. ne sarà felice o, meglio, se la tirerà un sacco 😀

      Giulia

  3. Ecco, io ne conosco un altro bravo a cucinare, che da quando mi conosce si è adagiato .. quelle poche volte che si mette però devo confessare che mi lascia a bocca aperta…. un bell’applauso al tuo cuoco 🙂 l’aspetto è davvero magnifico… bravissimo anche per l’assemblaggio! l’interno è perfetto:)) e immagino anche buonissimo! bacione giuly:*

    1. Lo sapevo che c’erano dei casi simili di pigrizia maschile!
      I dolci non li fa più, perché “tanto i tuoi vengono meglio”, ma almeno il salato, ogni tanto…!
      Poi non è che faccia la fettina ai ferri, no, un polpettone arrotolato, e gli viene così, in naturalezza!
      Bah, talento sprecato!
      E comunque sì, era buonissimo.. 🙂
      Un bacione!

      Giulia

  4. lo confesso. io il polpettone non lo faccio mai, sebbene sia uno dei miei piatti preferiti. e sai perchè?
    perchè non mi viene mai uguale a quello di mia mamma che adoro….
    che poi lei lo fa proprio semplice semplice, l’ impasto delle polpette e nulla più. ma è non so, la rosolatura forse……..
    proverò col tuo, perchè che vita sarebbe senza polpettone? : )

    1. Io non sono proprio molto da polpettoni, visto che in casa mia erano abbastanza una rarità, oppure erano completamente diversi da questo, molto meno elaborati oppure fatti espressamente da mangiare freddi (come quello di pollo e mortadella, coi pistacchi, che adoro).
      Poi sarà che di polpette e polpettoni ne vedo e faccio talmente tanti a lavoro, che a casa non mi viene proprio in mente di prepararli. Ma il lui li adora, quindi si è auto-soddisfatto 😀

      Dai, dai, prova.. mi sa che uno dei segreti è proprio la rosolatura.. Sennò prova a filmare la mamma.. magari scopri l’arcano 😉

      Un abbraccio,
      Giulia

  5. Chapeau! già avevo parlato della mia passione per i polpettoni… quindi non posso che battergli le mani!

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