Polpettone con ricotta – meatloaf with ricotta

Ingredients for 4 servings:

• 250 g ricotta
• 1 bunch parsley, flat
• 5 tbsp, heaped Parmesan, grated
• 500 g minced beef
• 2 eggs
• 1 tbsp, heaped flour
• 1 pinch of nutmeg powder
• Salt and pepper, freshly ground
• 3 tbsp butter
• 1 tbsp olive oil
• 1 jar dry white wine, approx. 200 ml
• cornstarch
• 1 tbsp white wine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Strain the ricotta through a sieve. It should be as dry as possible. Finely chop the parsley. Grate the Parmesan cheese. Knead these ingredients with the meat, eggs, flour, a pinch of nutmeg, and season with salt and pepper until smooth. Form a roast (approx. 7-8 cm in diameter). Brown the roast all over in a butter-oil mixture in an ovenproof pan. Gradually add half of the wine. Preheat the oven to 200°C (fan oven) and cook the roast in the pan for 25 minutes, adding the remaining wine occasionally. Once the cooking time is over, switch the oven to the grill function and grill until the surface is lightly toasted. Remove the roast from the pan and let it rest, covered, until ready to serve. Loosen the drippings from the pan with 1 tablespoon of white wine and a little water, then thicken with a little cornstarch dissolved in water. Simmer gently for 5 minutes to remove the flour flavor. Cut the roast into approximately 2 cm thick slices and arrange them on a warmed serving platter with the sauce.