316. Polpettone di Carne Cruda alla Fiorentina

Florentine-Style Meat Loaf with Fresh Meat

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Take ½ a kilogram (about 1 pound) of boneless lean veal. Remove the membranes and the gristle, and then chop finely, together with a slic