In the south of Italy, meat is usually reserved for Sunday lunch. Here Sunday lunch is taken seriously and is the most important meal of the week! We will usually spend Sunday morning and sometimes even Saturday afternoons to prepare what we are eating!

Here in the south, Sunday lunch is spent with your family where you enjoy the afternoon by eating beautiful homemade food, relaxing and sitting around the table talking about the weeks events. It is such a wonderful tradition and is a lovely way to start/finish your week.

Polpettone Preparation


Polpettone Layers


Polpettone is one of my favourite meat dishes and is one of the meals that we make for Sunday lunch. To describe polpettone, essentially it is a rolled meatloaf, however I think polpettone sounds so much better!

My favourite version of polpettone is with artichokes (I am crazy for artichokes at the moment!) and scamorza (smoked cheese). The classic polpettone is made with swiss cheese, prosciutto and spinach, and is also very good as well! Both versions however taste amazing and fill your house with the most beautiful smell! Served with some roast or steamed vegetables it is the perfect meal to share with family and friends!

Buon Appetito


Serves 6
Author | The Unprocessed Pantry

300g beef mince
Bunch of parsley, chopped
2 eggs
1/4 cup breadcrumbs
200g Scamorza or Smoked cheese), half sliced and half diced.
4 artichokes, cooked (see my pizza recipe on how to cook)
4 potatoes
4 Carrots
Olive oil
Pinch Oregano, dried
PinchRosemary, dried or fresh

2 mixing bowls
Baking tray

Prepare potatoes and carrots by peeling, followed by chopping in half lengthways and then chopping in half again. Place the carrots and potatoes in a bowl with a generous swirl of olive oil, oregano, rosemary, and pinch of salt and pepper. Mix together with your hands. Leave to the side.

Using your hands, mix the mince with the parsley, 2 eggs, a good pinch of salt and pepper, the diced scamorza and the breadcrumbs in a separate bowl until combined.

On a smooth surface, place a piece of baking paper (approx. 36cm by 50cm). Spread the mince mixture on to the baking paper in a rectangular shape, taking care to leave a 4-5cm border. The mince should be spread to about 1.5cm thick. Place a layer of the sliced scamorza over the mince, then spread a 1cm layer of the cooked artichokes.

Preheat the oven to 180°c.

Use the baking paper to help roll the mince into a roulade, making sure the baking paper remains on the outside of the roulade. Once you have the mince in a roulade shape, wrap the mince in the baking paper.

Line a baking tray with baking paper. Place the polpettone on the tray and surround with the potatoes and carrots. Place the tray in the oven and cook for 40-50 minutes, turning the vegetables half way through.

You can replace the artichokes and scamorza with swiss cheese, prosciutto, boiled egg and some wilted spinach for a different combination. 





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