This is Diana’s recipe. She is a wonderful and elegant nonna and cook. She asks for the mince to be passed twice through the mincer as she likes it fine for this. Even though there are eggs it’s quite delicate and you have to take care while turning it in the pan so it doesn’t break. If possible, use a large non-stick frying pan with fairly high sides so that you can put a lid over the hill of meat in the pan. Lovely with a dish of sliced tomatoes on the side.
Break up the bread, put in a bowl and soak in the milk to soften. Put the meat in another bowl and add the eggs, parmesan, nutmeg and parsley, and season with salt and pepper. Squeeze out the bread and add it to the bowl with the meat. Mix together, then knead very well. Put in the fridge for an hour or so.
Shape the mixture into a nice compact log that will just fit in your pan. Heat the oil in the pan and gently lower in the polpettone. Fry until golden underneath, then very carefully roll to turn it using an egg lift or similar in both hands. Fry until all the sides are golden and sealed, then lower the heat and simmer for half an hour or so. Add the wine and when most of it has evaporated add
Add the onions to the juices remaining in the pan, along with a little salt and pepper. Sauté until the onions are golden, soft and a bit sticky. Add the remaining
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