Danilo's Polpettone

A style of meat balls with a hint of curry.

200 veal
100 pork
Passed once through mixer don't over work
300 gms cold mashed potatoe
100 gms chicory Leaves chopped
Parsley chopped
180 gms Parmesan and Pecorino mix ( to our taste it is too salty so add in cheddar cheese and reduce other 2 )
1 teaspoon curry powder
Mix together form balls and squash then dry fry. Served with a salad.

The next day he used the same mix and patted it into a square slab about 8mm thick on some cooking paper, layer with cold cooked beans and roasted capsicum in the centre and roll to make a loaf wrap and tie. Cooked like a meat loaf in a pan with good amount of oil bake 180 deg 45 min in the last 10 mins add white wine.

For me I think it was a waste of wine as he did not serve the pan juices .... So I asked Sandy what she would do.

Sandy said she would pierce the paper 1/2 way through the cook once the roll was set so the juices could then blend with the oil in the pan and with the white wine to create a sauce and drizzle the finished product.

Italians use curry flavours very sparingly so you know it's there in the flavour but not to over shadow the actual flavours of the raw ingrediance.

The curry powder had a very keens curry powder smell I look on the liable and can work out most of the ingredients so coriander, Oregano, mustard, cardomin, fennel, turmeric, ginger, clove and salt...also trigonella....need to confirm what this is....

Some home work for some of my commenters please...