Non ci sono più i polpettoni di una volta! Polpettone freddo di pollo e mortadella

Che non ci siano più le mezze stagioni è un dato di fatto, che i giovani non siano più quelli di una volta lo si sa, che nemmeno le fragole sappiano più di fragole è una dura realtà… ma quando vengono meno le certezze sui polpettoni, allora si che c’è da tremare!

Chi di voi, infatti, non conosce una ricetta per il polpettone (che, come ci indica la parola stessa, di solito è la medesima ricetta -o quasi- di una polpetta, solo di dimensioni maggiori), quel bel cibo confortante e tipicamente invernale da cuocere in padella e poi magari da ripassare in forno?!

Già vi sento: “Ma chi ha voglia di un polpettone caldo ADESSO?”. E infatti il polpettone di cui vi parlerò va mangiato rigorosamente freddo… intendiamoci, la cottura c’è (ho idea che mangiare pollo e uova crudi non sia il massimo della vita), ma è una cottura in acqua bollente, non diversa da quella del riso. E, siccome nessuno in estate rinuncia a preparare un’insalata di riso per quei 20-30 minuti ai fornelli, non avete scuse! Anzi, vi dirò di più, a differenza del riso, il polpettone non ha bisogno di essere girato o controllato: ve lo potete proprio dimenticare sul fuoco e andare a recuperarlo passata la mezz’ora, quindi i fornelli li vedrete appena per qualche secondo.

Non vi ho ancora convinto?! Allora forse vi convinceranno gli ingredienti: petto di pollo, mortadella, uovo e pistacchi, niente di più e niente di meno.

Se ancora non siete stati conquistati, sfodererò l’ultima carta, quella della semplicità! Non solo questo polpettone è semplicissimo da preparare, ma ha una ricetta for dummies: infatti, la proporzione fra gli ingredienti è stabile (potremo definirla 1:1) e facilissima da ricordare, quindi potrete moltiplicare e dividere come vorrete, senza mai sbagliare (e magari ritrovarvi per le mani un mostro informe)! Anni fa ho “rubato” questa ricetta alla zia, dopo aver assaggiato questo polpettone da lei, e di anno in anno lo propongo in cene, pranzi, scampagnate e giornate al mare, e mette sempre d’accordo tutti!

POLPETTONE FREDDO DI POLLO E MORTADELLA

(ricetta di Zia Daniela)

Ingredienti (per due polpettoni lunghi circa 20 cm  e di diametro 4 cm… Come piatto unico per 4 persone, come secondo per 8 persone)

* 200 g di petto di pollo

* 200 g di mortadella con pistacchio

* 2 uova

* una manciata di pistacchi (qui va a vostro gusto; io ne metto anche 100 g – peso dei pistacchi ancora da sgusciare)

* sale q.b

Procedimento

Mettete una pentola con abbondante acqua (potete scegliere una pentola profonda in cui tuffare in verticale i polpettoni, oppure una pentola bassa e larga in cui mettere i polpettoni in orizzontale) sul fuoco e portatela a bollore.

Tagliate a pezzi il petto di pollo e la mortadella e mettete tutto nel bicchiere di un robot da cucina insieme ad una decina di pistacchi (la ricetta originale prevede di mettere i pistacchi, interi, solo a trito finito, ma a me piace che il gusto di pistacchio si senta un po’ di più, e ne metto alcuni anche nel trito. Fate però come preferite). Tritate finemente il tutto e aggiungete, con il robot ancora in funzione, le uova, così che si amalgameranno perfettamente. Mettete ora il trito ottenuto (è piuttosto molle, non vi preoccupate) in una terrina, aggiustate di sale (non ne sarà necessario moltissimo, vista la presenza di mortadella e pistacchi), aggiungete i pistacchi interi e mescolate con le mani per amalgamare tutti gli ingredienti.

A questo punto, dividete l’impasto in due (io faccio così per non avere un super-polpettone che poi rischia di non entrare nella pentola) e formate dei salsicciotti, che avvolgerete accuratamente nella carta stagnola (io metto sempre due strati di carta stagnola, per evitare che parte del polpettone esca incidentalmente). Quando avrete i vostri salamotti in stagnola, immergeteli nell’acqua bollente e lasciateli cuocere per 30 minuti.

Trascorso questo tempo, togliete i polpettoni dall’acqua (la stagnola dovrebbe essersi completamente ossidata) e lasciateli raffreddare e rassodare. Poi, scartate i polpettoni dalla stagnola e metteteli in frigorifero, lasciandoli almeno qualche ora (o anche un giorno intero) prima di consumarli, in modo che si raffreddino completamente.

Al momento di consumarli, tagliateli a fettine e, se volete, serviteli insieme a dell’ottima mayonnaise fatta in casa (ecco, io così potrei mangiare entrambi i polpettoni da sola).

Per la mayonnaise, io metto nel minipimer un uovo intero a temperatura ambiente (per renderla più compatta, a volte aggiungo ancora un albume), sale, e poi monto aggiungendo olio di semi (sempre seme unico: mais, girasole o arachide) a filo, gradatamente. Quando la mayonnaise è bella compatta (prendendone un cucchiaino e girandolo, la mayonnaise non cadrà), aggiungo un cucchiaio riempito per metà con aceto di vino rosso e per metà di succo di limone, il tutto scaldato sul fuoco (l’aggiunta di ingredienti freddi potrebbe far impazzire la mayonnaise). Monto ancora e poi conservo in frigo per qualche ora, prima di consumarla.

239 pensieri su “Non ci sono più i polpettoni di una volta! Polpettone freddo di pollo e mortadella

  1. Che buonooooooooo! Meno male che si sono evoluti anche i polpettoni!!!
    Io ne faccio uno con lo stesso procedimento, ma di tonno…. buonissimo!!!!
    Mi sa che proverò anche questo! 😀

  2. Ehi ho letto il tuo commento su telefilm diaries! grazie, mi ha fatto molto piacere! hai fatto benissimo a scrivermi, così ho scoperto il tuo blog! verrò a visitarlo per rubare qualche ricetta.. già mi ispira molto quella col riso!!

    1. Grazie Ari! È un piacere per me visitare il tuo blog, vista la quantità esagerata di serie che seguo (anche se adesso sono in pausa forzata da interruzione estiva :P)! Sono molto contenta che verrai a rubare qualche ricetta… e poi fammi sapere come ti trovi! 🙂

  3. oddio va bè con me la porta l’avevi già sfondata quando ho letto polpettone freddo… Ma poi hai decisamente finito di convincermi. Io lo vedrei molto bene anche in un panino fresco da portare in spiaggia. Copio copio mi sembra un soluzione molto utile

    1. Per quanto mi riguarda, l’ultimo calcio alla porta l’avevano dato i pistacchi! Certo che l’idea del panino… sei un diavolo tentatore!! Me lo vedo già in un bel panino arabo morbido, con fettina di polpettone, mayonnaise e foglia di lattuga.. che dici, una fetta di pomodoro?! E crepi l’avarizia! E ho fame … d’oh!

  4. Senti, a me mi (lo so che non si dice) hai convinto immediatamente. Meraviglia quei pistacchi in questo impasto goloso che mi ricorda più una mousse che un polpettone. Strepitoso da infilare nella borsa frigo e trasportare in spiaggia, tra due belle fette di rosetta croccante…Gnam, idea fantastica e da copiare immantinente. Un bacio, Pat

    1. Infatti l’impasto non è molto diverso da quello di una mousse, tolta qualche piccola variazione! Giusto stamattina si parlava di mettere questo polpettone in un panino, e in effetti l’idea mi ha convinto del tutto! Credo che alla prossima gita non mi farò mancare questa delizia 🙂
      Grazie mille, Pat … e io sono subito venuta a sbirciare la panzanella 🙂

    1. Io adoro scoprire di giorno in giorno nuovi blog.. e la lista dei segnalibri si allunga, google reader è sempre più zeppo, la mia wish list culinaria è ormai un’enciclopedia… ma che soddisfazione per gli occhi e, quando si realizza, per le papille! Io ho appena scoperto il tuo e ho già sbavato sui mini-cannoli gorgo-pistacchi, gulp! 🙂
      Copio e incollo la hola alla zia 🙂

  5. Sabato ho degli amici a cena!!! Forse provo a fare qualcosa invece di ordinare la solita pizza e il polpettone potrebbe essere un’idea!

    1. Semplicissimo da fare! Butti tutto (salvo qualche pistacchio) nel tritatutto e lui fa.. devi poi solo avvolgere in alluminio e bollire.. et voilà! 🙂

  6. io la maionese la faccio così (e giuro, non mi è MAI impazzita)
    Nel vaso del minipimer metto nell’ordine: un uovo (diretto dal frigo, l’unica cosa davvero importante è che non ci siano pezzetti di guscio), mezzo cucchiaino di sale, il succo di mezzo limone, tre dita di olio di semi. Infilo il minipimer bello perpendicolre e quando è appoggiato sul fondo frullo. Voilà. Più limone e diventa più liquida, più olio e diventa più solida.
    Zero ansia, ottimo risultato.

    1. Grazie per il tuo consiglio.
      Io di solito per la maionese da un uovo utilizzo un piccolo robot da cucina (tipo tritino), quando invece ho più uova utilizzo anche io il minipimer e, anche se vado molto ad occhio, il procedimento è all’incirca lo stesso. Voglio però provare almeno una volta ad utilizzare solo il tuorlo dell’uovo!

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  92. I know this if off topic but I’m looking into starting my own blog and was curious what all is needed to get setup? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet savvy so I’m not 100 certain. Any suggestions or advice would be greatly appreciated. Many thanks|

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